- Salad Spinner: Tool to efficiently clean and dry fresh produce like potatoes and arugula.
- Chef's Knife: Essential for peeling, dicing, and slicing vegetables such as onions, celery, and garlic used in salads.
- Mixing Bowls: Used for combining dressings, tossing salad components together, and preparing the final dish.
- Salad Platter: Offers an elegant presentation of a two-potato salad, allowing guests to access different ingredients easily.
- Measuring Cups: Ensure precise quantities of dressings and other ingredients for the recipe's consistency.
- Whisk: Aids in mixing vinaigrettes, emulsifying creole mustard dressing if desired, or beating eggs if needed.
- Garlic Press: Makes it easier to incorporate garlic into salad dressings without finely chopping by hand.
- Food Processor: Useful for dicing vegetables quickly, like potatoes and onions, reducing preparation time.
- Salad Dressing Bottle: Helps in portioning homemade dressings or directly onto salads without spills.
- Colander: Essential for rinsing cooked potatoes to ensure they're free from excess starch and water before adding them to the salad.
4 strips thick-sliced smoked bacon
1 pound sweet potatoes, peeled and cut into 1-inch cubes
1 pound Yukon Gold potatoes, peeled and cut into 1-inch cubes
1 teaspoon kosher salt
4 scallions, finely chopped
2 celery stalks, finely chopped
2 serrano chiles, stemmed, seeded, and minced
1/2 cup plus 2 tablespoons mayonnaise
2 tablespoons Creole mustard (see note)
1 tablespoon finely chopped fresh tarragon leaves
Freshly ground black pepper
6 ounces arugula
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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