BLT Potato Salad

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Yield: 16 servings

Ingredients

  • 4 lbs. small potatoes
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 3 tbsp white wine vinegar
  • Salt & pepper, to taste
  • 24 oz. cherry or grape tomatoes
  • 8 slices bacon, cooked and crumbled
  • 3 cups baby arugula
  • 2 green onions, chopped

Directions

  1. Place the potatoes in a large pot of salted water.  Bring to a boil, reduce and simmer until tender, about 10-15 minutes.  Drain and rinse under cold water.  After cooling, halve/quarter the potatoes.
  2. In a mixing bowl, mix together the source cream, mayonnaise, and vinegar.  Season with salt & pepper.
  3. Add the potatoes to the mixture, tossing to coat.  Fold in the tomatoes, bacon, and arugla.
  4. Transfer to a serving dish.  Garnish with green onions.

Adapted from Country Living.








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