Two Potato Salad With Creole Mustard Bacon And Arugula Recipes

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CREOLE POTATO SALAD



Creole Potato Salad image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 9

3 pounds red potatoes, scrubbed well and cubed
3/4 cup mayonnaise
1/2 cup Creole mustard (recommended: Zatarains)
2 tablespoons apple cider vinegar
1 teaspoon sugar
Salt and freshly ground black pepper
1 small Vidalia onion, chopped
2 stalks celery, chopped
2 cloves garlic, chopped

Steps:

  • Place the cubed potatoes in a large pot of cold salted water. Bring to a boil. Cook potatoes until they are fork tender. Drain in a colander and let cool.
  • In a small bowl, whisk together mayonnaise, mustard, apple cider vinegar, sugar, salt and pepper.
  • Once cool, add potatoes to a large bowl. Add chopped onions, celery, and garlic. Pour the dressing over the potatoes and mix well. Season with salt and pepper, if needed.

TWO-POTATO SALAD



Two-Potato Salad image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 12

4 strips thick-sliced smoked bacon
1 pound sweet potatoes, peeled and cut into 1-inch cubes
1 pound Yukon gold potatoes, peeled and cut into 1-inch cubes
1 teaspoon kosher salt, plus more for seasoning
4 scallions, finely chopped
2 celery stalks, finely chopped
2 serrano chiles, stemmed, seeded and minced
1/2 cup plus 2 tablespoons mayonnaise
2 tablespoons Creole mustard
1 tablespoon finely chopped fresh tarragon leaves
Freshly ground black pepper
6 ounces arugula

Steps:

  • Fry the bacon in a large skillet over medium heat until crisp and browned. Transfer the bacon to a plate lined with paper towels. When cool crumble and set aside.
  • Put the sweet potatoes and Yukon gold potatoes in 2 separate saucepans. Cover the potatoes with water (by 2-inches), add 1/2 teaspoon salt to each pot, and bring the pots to a boil over medium-high heat. Reduce the heat, and simmer the potatoes until they are just cooked through and tender. The sweet potatoes will cook in about 15 minutes, and the Yukon gold potatoes should be finished in about 12 minutes. Drain the potatoes, and allow them to cool.
  • Combine the potatoes, scallions, celery, and serrano chiles in a large bowl. Add the mayonnaise, mustard, tarragon, salt and pepper, to taste. Toss to combine. Taste for seasoning, and add more salt or pepper, if needed. Toss the potato salad with the arugula, and serve on a large platter, garnished with the crumbled bacon.

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