Warm Bacon Potato Salad

by Susan on July 19, 2017

True or false? Potato salad has to be cold. and smothered in mayonnaise. The fair answer, I must insist, is FALSE. I’m not a huge fan of mayo, nor do I love boiled potatoes. On the flip side, though, I adore roasted potatoes in any way, shape or form. Why not just dress them up and serve them in lieu of the cold and creamy alternative? I say, why not?

This was delicious and perfect paired alongside a simple burger of burgers and a salad. The kids (and my husband) didn’t even notice the spinach as it wilted down so well. It was an easy way to add some nutrition and round out this side dish while still keeping it family-friendly.

As written this one is gluten, grain and dairy-free.

Warm Bacon Potato Salad

2 pounds organic red potatoes, quartered
2 tbs. olive oil
1/2 lb. nitrite-free bacon, cut into 1 inch pieces
2 cloves garlic, minced
1/2 red onion, chopped
2 cups baby spinach, chopped
1/4 cup red wine vinegar
1 tbs. grainy mustard
salt and pepper
1/4 cup green onion, chopped

Preheat the oven to 400. Toss potatoes with olive oil on a baking sheet.. Roast for 25-30 minutes or until browned, flipping at least once.

Heat a skillet on medium heat. Add the bacon and cook for 2 minutes. Add in the garlic and the red onion. Saute for an additional 3 minutes until the bacon is crisp. Stir in spinach until it wilts and remove from heat.

In a large bowl, whisk together the red wine vinegar, mustard, salt and pepper. Stir in the bacon, garlic, onion and spinach, including all of the bacon drippings. Add in the roasted potatoes and the green onions. Season to taste and toss gently. Serve immediately.

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