Two-Potato Salad with Creole Mustard, Bacon, and Arugula

Ingredients

• 6 ounces arugula 
• 6 servings pepper black freshly ground
• 2  celery stalks finely chopped
• 2 tablespoons dijon mustard (see note)
• 1 tablespoon tarragon leaves fresh finely chopped
• 1 teaspoon kosher salt 
• 0.5 cup mayonnaise 
• 4  scallions finely chopped
• 2  serrano chiles minced stemmed seeded
• 1 pound sweet potatoes peeled cut into 1-inch cubes
• 4 strips thick- bacon smoked
• 1 pound yukon gold potatoes peeled cut into 1-inch cubes

Equipment

• bowl
• frying pan
• pot

Directions

1. Fry the bacon in a large skillet over medium heat until crispand browned.
2. Transfer the bacon to a plate lined with papertowels and set aside.
3. Place the sweet potatoes and Yukon Gold potatoes in twoseparate saucepans. Cover the potatoes with water (by2 inches), add 1/2 teaspoon salt to each pot, and bring the pots toa boil over medium-high heat. Reduce the heat, and simmerthe potatoes until they are just cooked through and tender.The sweet potatoes will cook in about 15 minutes, and the
4. Yukon Gold potatoes should be finished in about 12 minutes.
5. Drain the potatoes, and allow them to cool.
6. Combine the potatoes, scallions, celery, and serrano chilesin a large bowl.
7. Add the mayonnaise, mustard, tarragon, salt,and pepper, and combine. Taste for seasoning, and add moresalt or pepper, as desired. Toss the potato salad with thearugula, and serve on a large platter, garnished with the crumbledbacon.
8. Creole mustard is a whole-grain mustard with acreamy texture and a zippy horseradish flavor. In other words,it’s a mustard with a little extra kick, so it’s right up our alley!
9. Reprinted with permission from Down Home with the Neelys by Patrick and Gina Neely, (C) 2009 Knopf