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Warm Spinach and Potato Salad with Bacon Vinaigrette, that's right, Bacon Vinaigrette! This is the perfect summer side. It goes with everything!
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3.5 from 89 votes

Warm Spinach Potato Salad with Bacon Vinaigrette

This warm spinach potato salad with a bacon vinaigrette is a perfect salad or side dish recipe of fresh ingredients and flavors!
Recipe from Sur La Table.
Prep Time15 mins
Cook Time20 mins
Course: Salad, Side Dish
Cuisine: American
Keyword: Potato salad, spinach potato salad with bacon vinaigrette, Warm potato salad
Servings: 8 side servings
Calories: 149kcal
Author: Kyle

Ingredients

  • 1 ½ pounds fingerling potatoes, scrubbed and trimmed
  • 6 slices good quality bacon, thinly sliced crosswise into ¼ inch strips
  • 1 large shallot, thinly sliced
  • 2 medium garlic cloves, thinly sliced
  • ¼ cup apple cider vinegar
  • 2 Tablespoons whole grain mustard
  • 2 teaspoons granulated sugar
  • 1 teaspoon sea salt, plus more as needed
  • freshly ground black pepper
  • 4 cups baby spinach, large stems removed
  • 2 Tablespoons chopped herbs, flat-leaf parsley, chives, and/or dill

Instructions

  • Steam the potatoes for about 10 minutes (until tender when pricked with a fork).
  • While the potatoes are steaming, cook the bacon in a large skillet until crispy (about 8 - 10 minutes).
  • When the potatoes are tender transfer to a medium bowl and cover with foil to keep warm.
  • Remove the bacon and place on a paper towel to drain. Use a slotted spoon and leave the bacon grease in the pan.
  • Add the shallot and garlic to the pan and cook in the bacon grease until softened (about 1 minute).
  • Whisk in vinegar, mustard, sugar and salt. Cook until mixture is thickened and reduced by half, about 5 minutes.
  • Remove the skillet from the heat. Taste and adjust seasonings with salt and pepper.
  • Cut each fingerling potato crosswise at a forty-five degree angle into ½ inch thick slices.
  • Add the potatoes to the skillet and toss to coat with dressing.
  • Add the spinach, herbs, and cooked bacon and gently toss to coat with dressing.
  • Taste and adjust seasonings once more with salt and pepper.
  • Serve immediately.

Notes

Gr8 Do-Ahead Tip:
Prepare through Step 9 above and set aside. When time to serve, warm the dressing in the skillet and proceed with Steps 10 – 14.
Gr8 Substitutions:
  • Use any potato you have! Cut into small or bite size.
  • Don't have shallots? No worries, use any onion you have!
  • Whole grain mustard is so delicious but if you don't have it, try dijon mustard or another flavor you might have in your pantry.
 
This nutritional information is only an estimate. We do not guarantee the accuracy of the nutritional information for any recipe on this site.
 

Nutrition Information

Calories: 149kcal | Carbohydrates: 18g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 460mg | Potassium: 500mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1444IU | Vitamin C: 22mg | Calcium: 32mg | Iron: 1mg
Tried this recipe?Mention @Great8Friends or tag #gr8food!