1-First, boil the potatoes until they’re tender, which takes about 15-20 minutes, then let them cool and slice them in half. This method keeps the potatoes firm yet flavorful, just like in other salad recipes on my site.

2-While the potatoes cook, prepare the other elements. Cook the thick-cut bacon until it’s crispy, then chop it up. In a large bowl, combine the sliced potatoes with the cherry tomatoes, baby arugula, and chopped bacon for a colorful mix.

3-Now, whip up the dressing by whisking together the mayonnaise, sour cream, white balsamic vinegar, sugar if you like, and a dash of salt and pepper. Drizzle this over your salad mixture and toss gently to coat everything evenly. For the best results, add the dressing just before serving to keep the ingredients fresh and crisp.

4-Once mixed, garnish with chopped chives and you’re set. The whole process takes around 25 minutes and serves 8, making it a quick option for any meal. If you’re exploring more salad ideas, check out my grilled corn salad for another tasty variation.