This BLT Potato Salad is a fresh take on a classic dish. With a light and creamy dressing, fresh arugula, bacon, and cherry tomatoes, this will become your new favorite summer side dish for potlucks, picnics, and parties.
Begin by placing the potatoes in a large pot of water. Add about 1 tablespoon of kosher salt. Bring the water to a boil, then reduce to a simmer and cook until the potatoes are tender: about 12-15 minutes.
Drain the potatoes and rinse with cold water. Allow to cool, then slice in half.
In a large bowl add the potatoes, cherry tomatoes, bacon, and arugula. Set aside.
In a small bowl whisk together the mayonnaise, sour cream, vinegar, and sugar. Add salt and pepper to taste.
Drizzle the potato mixture with the prepared dressing. Toss gently to coat. Sprinkle with chopped chives to garnish.
Serve immediately or refrigerate until ready to serve.