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5 from 1 vote

Warm Potato Salad + Honey Mustard Vinaigrette {aka "Easter Basket Salad" }

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4 -6 servings
Calories: 195.2kcal


  • 1 lb. unpeeled baby potatoes yukon gold, red, purple, or combo cleaned
  • 2 strips bacon cut into pieces
  • ½ red onion diced
  • 4 cups fresh Arugula

For the Dressing

  • 1 Tbsp white wine vinegar
  • 1 tsp honey
  • 1 tsp Dijon mustard
  • 1 clove garlic minced
  • salt and pepper to taste
  • cup olive oil


  • Place potatoes in a medium pot, add cold water to cover potatoes by about 2 inches. Bring to a boil, reduce heat to gently simmer until potatoes are tender (about 15-20 min.). Drain, cut potatoes in half (optional).
  • While potatoes are cooking, heat a large skillet over medium heat, add bacon and onions and cook until bacon is crispy. Using a slotted spoon remove bacon and onions to a paper towel lined plate (reserving a small amount of bacon drippings in skillet). Add cooked potatoes to skillet, add back in the bacon and onions and stir to combine.
  • In a small bowl, whisk together vinegar, honey, mustard, garlic and salt/pepper. Slowly whisk in olive oil until thoroughly combined.
  • Divide arugula between bowls/plates, top with warm potato/bacon/onion mixture. Salt and pepper to taste. Drizzle dressing over salad and serve while potatoes are still warm.


Serving: 1serving | Calories: 195.2kcal | Carbohydrates: 17.8g | Protein: 3.7g | Fat: 12.8g | Saturated Fat: 2g | Cholesterol: 3.3mg | Sodium: 90mg | Fiber: 2g | Sugar: 2.5g