A delicious twist on a classic BLT in the form of a potato salad! This recipe combines small new potatoes, bacon, arugula, and a creamy dressing, making it a perfect side dish for summer BBQs.
1: Place potatoes in a large pot of salted water.
2: Bring to a boil.
3: Reduce to a simmer and cook until just tender, about 10-15 minutes.
4: Drain and run under cold water to cool.
5: Once cool, halve or quarter potatoes based on size.
6: Whisk together sour cream, mayonnaise, and vinegar in a bowl. Season with salt and pepper.
7: Add the dressing to potatoes to coat.
8: Gently fold in tomatoes, bacon, and arugula.
9: Top with chives.
