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Warm Spinach Potato Salad with Bacon Vinaigrette

Warm spinach potato salad with bacon vinaigrette brings warm, tender red potatoes and quickly wilted spinach together under a tangy, simmered bacon dressing. Expect a German-style feel with crisp bacon on top and hot vinegar-mustard dressing that turns greens glossy.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb red potatoes, sliced
Spinach
  • 6 cup fresh spinach
Bacon & aromatics
  • 8 bacon
  • 1 onion, diced
Bacon vinaigrette
  • 0.33 cup red wine vinegar
  • 2 tbsp Dijon mustard
  • 1 tbsp sugar
  • 0.25 tsp Salt and pepper Add to taste.

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Cook the potatoes
  1. Bring a large pot of salted water to a boil over high heat, then add the sliced red potatoes. Boil until tender, about 10-15 minutes, and drain.
  2. Keep the drained potatoes warm so they can wilt the spinach when dressed. Cover loosely and set aside while you make the bacon vinaigrette.
Make the bacon vinaigrette
  1. Cook the bacon in a skillet over medium heat until crispy, 8-12 minutes, then remove bacon to a plate. Reserve the bacon drippings in the skillet.
  2. Sauté the diced onion in the bacon drippings over medium heat until softened, about 4-6 minutes. Stir occasionally so it doesn’t brown too much.
  3. Add red wine vinegar, Dijon mustard, sugar, salt, and pepper to the skillet. Bring the mixture to a simmer and simmer for 2-3 minutes, stirring until glossy.
Wilt and serve
  1. Place the fresh spinach in a large bowl. Add the warm potatoes on top.
  2. Pour the hot bacon vinaigrette over the spinach and potatoes. Toss immediately to wilt the spinach, 30-60 seconds, so it stays bright green.
  3. Crumble the crispy bacon over the top. Serve immediately while warm.

Notes

Keep the potatoes warm and the vinaigrette piping hot—this is what quickly wilts the spinach while keeping it vivid green. Refrigerate leftovers in a sealed container up to 3 days; rewarm gently so the texture doesn’t turn watery. Freezing isn’t recommended. For a lighter option, use turkey bacon or reduce bacon to 4 slices and add 1 tbsp extra olive oil to the drippings for a similar dressing richness.