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Warm Spinach Potato Salad with Bacon Vinaigrette

Warm salad lovers: this warm spinach potato salad pairs hot, tender potato slices with wilted spinach tossed in a glossy bacon vinaigrette. It’s finished with crispy bacon for a German-style tangy bite—serve immediately for best texture.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Potatoes and spinach
  • 3 lb red potatoes Slice for even, quick boiling.
  • 6 cup fresh spinach Use for wilted, tender greens.
Bacon vinaigrette
  • 8 bacon Cook until crispy; reserve drippings.
  • 1 onion Dice for quick sauté.
  • 0.3333333333 cup red wine vinegar Provides tangy vinaigrette flavor.
  • 2 tbsp Dijon mustard Helps emulsify and add sharpness.
  • 1 tbsp sugar Balances the vinegar.
  • 0.5 salt Season to taste.
  • 0.5 pepper Season to taste.

Equipment

  • 1 cast iron skillet

Method
 

Boil and prep
  1. Boil the red potatoes until tender, then drain and keep them warm.
  2. Cook the bacon in a cast iron skillet until crispy, then reserve the drippings.
Make the vinaigrette
  1. Sauté the onion in the reserved bacon drippings until softened, then keep the skillet hot.
  2. Add the red wine vinegar, Dijon mustard, sugar, salt, and pepper, and bring the mixture to a simmer for 1-2 minutes until slightly thickened.
Wilt and finish
  1. Place the fresh spinach in a large bowl.
  2. Add the warm red potatoes to the bowl with the spinach.
  3. Pour the hot bacon vinaigrette over the potatoes and spinach, then toss until the spinach wilts and coats.
  4. Crumble the crispy bacon on top.
  5. Serve immediately while warm and steaming.

Notes

Pro tip: keep the potatoes hot and the vinaigrette simmering before pouring—warm dressing is what wilts the spinach. Store leftovers in the refrigerator up to 3 days, but spinach may soften on reheating; freeze only the bacon vinaigrette (up to 2 months) if desired. For a lighter option, use turkey bacon and reduce the amount of reserved drippings by 1 tbsp, keeping the rest of the vinaigrette the same.