potato and arugula salad with blue cheese and yogurt
Last weekend I said goodbye to a grandfather who I will miss more than I ever imagined. Yesterday I took my last final of a semester that I should’ve earned higher grades in. Last night I had nachos and beers for dinner (Pavla would be proud). Today I’m playing frantic catch-up at work. Tomorrow my apartment will look cleaner and better than it does today, after we haul everything from one room into another. Next month I’m getting married (holy shit) to this dude I’ve been outrageously in love with for the past six years.
And all I really wanted for lunch today was this salad that I threw together while letting all of the above sink in.
a couple tablespoons of chopped red onion
a couple tablespoons of yogurt
salt and pepper
a dash of Worcestershire sauce
a drizzle of milk and/or olive oil
crumbled blue cheese
2 strips bacon
1 medium waxy red, yellow, or white potato, diced
handful of grape or cherry tomatoes, halved or quartered
several handfuls of baby arugula, spinach, or other salad greens
Combine first 6 ingredients to make dressing. Set aside (I like to make it in the same big bowl that the whole salad will end up in).
Fry bacon in a pan over medium heat until crisp, turning frequently. Drain on a paper towel and set aside. Get rid of most of the rendered bacon fat, leaving just enough to coat the pan.
Add potatoes to pan and season with salt and pepper. Cook until potatoes are soft and slightly golden.
Crumble or chop bacon. Combine with potatoes, tomatoes, and dressing. Mix in greens.
