Skillet Potato Salad with Bacon and Arugula

This Skillet Potato Salad with Bacon and Arugula recipe is served warm with a sweet and tangy vinegar-based dressing. It's similar to German potato salad, Paleo and gluten-free, and the perfect side dish all year round.

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  • 2 russet Idaho® potatoes, washed and cut into 1/2 inch cubes
  • 4 slices bacon
  • 1 small onion, diced
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon whole grain mustard
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups packed baby arugula
  • 1 tablespoon fresh minced parsley


  1. Boil the potatoes in salted water in a medium-sized pot until you can easily pierce them with a fork (about 20 minutes).
  2. Meanwhile, cook the bacon in a cast iron (or other heavy) skillet until crispy over medium-high heat (about 7-8 minutes).
  3. Transfer the bacon to a paper towel lined plate. Chop when cool.
  4. In the same skillet, saute the onion in the bacon grease until softened and browned (about 5 minutes).
  5. Add the vinegar to the skillet, scraping up any browned bits from the bottom.
  6. Turn off the heat and stir in the mustard, honey, salt, and pepper until well combined.
  7. One the potatoes have finished, drain them in a colander, and add them to the skillet. Stir to coat in the onion and dressing mixture.
  8. Add the arugula and parsley and stir. The heat from the potatoes will wilt the arugula a bit. Serve warm.


Time Saving Tip: Prep the potatoes a day or two before and keep them stored covered in cold water in a medium-sized pot in your fridge. When you are ready to make this, you can just transfer the pot to your stovetop and begin!

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Yield: 4-6

Elizabeth Lindemann
Food Blogger
Bowl of Delicious

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