Imagine a salad that breaks all the rules - one that combines the crispy allure of bacon, the earthy richness of spinach, and the creamy comfort of perfectly cooked red potatoes. This Red Potato Bacon and Spinach Salad isn't just another boring salad; it's a flavor explosion that will transform your perception of healthy eating. Whether you're looking for a quick lunch, a stunning side dish, or a crowd-pleasing potluck contribution, this recipe promises to be your new culinary obsession!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb red potatoes, cubed
- 4 slices bacon, cooked and crumbled
- 2 cups fresh spinach, chopped
- 1/4 cup red onion, sliced
- 1/4 cup feta cheese, crumbled
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 1 lb of red potatoes, 4 slices of cooked bacon, 2 cups of fresh spinach, 1/4 cup of sliced red onion, 1/4 cup of crumbled feta cheese, 2 tablespoons of olive oil, 1 tablespoon of apple cider vinegar, and salt and pepper to taste.
- Wash the red potatoes thoroughly under running water to remove any dirt. Cut them into uniform cubes, approximately 1-inch in size to ensure even cooking.
- Place the cubed potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water for seasoning. Bring the pot to a boil over medium-high heat.
- Once boiling, reduce the heat to medium and let the potatoes cook for about 10-15 minutes, or until they are fork-tender. Be careful not to overcook them; you want them to hold their shape in the salad.
- While the potatoes are cooking, prepare the bacon. If you haven't already cooked the bacon, fry it in a skillet over medium heat until crispy. Once cooked, remove the bacon from the skillet and place it on a paper towel-lined plate to drain excess grease. Once cooled, crumble the bacon into small pieces.
- In a large mixing bowl, combine the chopped fresh spinach, sliced red onion, and crumbled feta cheese.
- Once the potatoes are cooked, drain them in a colander and let them cool slightly for a few minutes. You can rinse them under cold water to speed up the cooling process, but make sure to drain well.
- Add the cooled potatoes to the mixing bowl with the spinach, onion, and feta. Gently toss the ingredients together to combine.
- In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper to create a dressing. Adjust the seasoning to taste.
- Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.
- Finally, sprinkle the crumbled bacon over the top of the salad and give it one last gentle toss to combine.
- Serve the salad immediately or refrigerate it for up to an hour to let the flavors meld. Enjoy your Red Potato Bacon and Spinach Salad!
Tips
- Choose small, firm red potatoes for the best texture and appearance.
- Salt your potato cooking water to enhance flavor from the start.
- Cool potatoes slightly before mixing to prevent wilting the spinach.
- For extra flavor, consider using warm bacon drippings in your dressing.
- Use crispy, freshly cooked bacon for maximum crunch and flavor.
- Let the salad sit for 10-15 minutes before serving to allow flavors to meld.
- For a lighter version, you can use turkey bacon or reduce bacon quantity.
- Always taste and adjust seasoning before serving.
- Serve chilled or at room temperature for optimal enjoyment.
- This salad is best consumed within 24 hours of preparation.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 20g
Protein: 10g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 25mg
