baby potato salad with bacon and simple lemon-herb dressing

prep: 15 MINUTES | cook: 30 MINUTES | total: 45 MINUTES | serves 6 TO 8

In my book, no summer barbecue, picnic, or potluck is complete without potato salad. That said, the gloppy mayo-heavy versions with mushy potatoes aren’t my idea of a good time. So I came up with a lighter take featuring perfectly tender and bite-sized baby potatoes and a sunny citrus vinaigrette with lots of fresh herbs. Folded in are summer-staple tomatoes, scallions, and arugula, and the winning touch: crispy bacon. I know I have nailed the recipe because, without fail, the bowl is scraped clean after every party.

LEMON-HERB DRESSING

⅓ cup extra-virgin olive oil

Grated zest of 1 small lemon

¼ cup fresh lemon juice (2 to 3 lemons)

1 large garlic clove, minced

⅓ cup fresh basil leaves, chopped

2 tablespoons chopped fresh dill

1 tablespoon honey or brown sugar

Kosher salt and freshly ground black pepper

POTATO SALAD

2 pounds baby Yukon Gold potatoes (see Notes)

Kosher salt

6 slices bacon, cooked and chopped

2 cups grape tomatoes, sliced in half

2 scallions (white and green parts), thinly sliced

3 cups arugula

1 Make the dressing: In a small bowl or jar, whisk or shake together the olive oil, lemon zest, lemon juice, garlic, basil, dill, and honey. Season with salt and pepper to taste.

2 Make the salad: Place the potatoes in a large saucepan, cover with cold water, and add 1 tablespoon salt. Bring to a low boil and cook until the potatoes are tender but not overdone. They are ready when they can be easily pierced with a fork, 20 to 25 minutes. Drain and let cool slightly.

3 When cool enough to handle, cut the potatoes in half or quarters, depending on their size. Place in a large bowl and add the bacon, tomatoes, scallions, and arugula.

4 Pour the dressing over the salad and gently stir to combine. Let the salad sit for at least 10 minutes before serving to absorb the dressing. Serve at room temperature or cold.

NOTES: You can make this salad with just about any kind of baby potato. I like Yukon Golds, but also will use a colorful medley (red, white, purple) for even more color (and a sort of patriotic look for the Fourth of July!). And you can of course make it vegetarian by omitting the bacon. This salad is great for preparing a few hours ahead; just wait to fold in the arugula until right before serving or it will wilt.