BLT Potato Salad
6-8 servings
Ingredients
2 lb.
small new potatoes
Kosher salt and freshly ground black pepper
2 tbsp.
sour cream
2 tbsp.
mayonnaise
1 1/2 tbsp.
white wine vinegar
12 oz.
assorted-colored cherry or grape tomatoes
4
slices bacon, cooked and broken into pieces
1 1/2
baby arugula
Chopped chives, for serving.
Directions
Place potatoes in a large pot of salted water; bring to a boil. Reduce to a simmer and cook until just tender, 10 to 15 minutes. Drain and run under cold water to cool. Once cool, halve (or quarter, if large).
Whisk together sour cream, mayonnaise, and vinegar in a bowl. Season with salt and pepper. Add potatoes and toss to coat. Fold in tomatoes, bacon, and arugula. Top with chives.
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