French Style Bacon Spinach Potato Salad
Get ready to fall in love with the perfect harmony of flavors in this French Style Bacon Spinach Potato Salad! This warm salad combines tender baby potatoes, crispy thick-cut bacon, and fresh spinach leaves, all tossed in a tangy Dijon mustard and red wine vinaigrette. A hint of honey adds subtle sweetness, balancing the rich, savory notes of bacon and earthy potatoes. Thinly sliced red onion provides a crisp bite, while a sprinkle of fresh parsley delivers a burst of herbaceous freshness. Quick and easy to make in under 40 minutes, this versatile salad is ideal as a hearty side dish or a satisfying light meal. Serve it warm or at room temperature for a dish that’s as elegant as it is comforting!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 500 grams Baby potatoes
- 150 grams Thick-cut bacon
- 100 grams Fresh spinach leaves
- 1 small Red onion
- 1.5 tablespoons Dijon mustard
- 2 tablespoons Red wine vinegar
- 3 tablespoons Olive oil
- 1 teaspoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
1. Wash the baby potatoes thoroughly and place them in a pot of salted water. Bring to a boil and cook for 10-15 minutes, or until fork-tender. Drain and set aside to cool slightly.
2. While the potatoes are cooking, slice the bacon into small strips. Heat a large skillet over medium heat and cook the bacon until crispy. Remove the bacon from the skillet and drain on a paper towel-lined plate. Reserve 1 tablespoon of bacon drippings in the skillet.
3. Thinly slice the red onion and set aside. Roughly chop the fresh parsley.
4. In a small bowl, whisk together Dijon mustard, red wine vinegar, olive oil, honey, salt, and black pepper to form the vinaigrette.
5. Cut the cooked baby potatoes in half (or quarters, if larger). Add them to the skillet with the reserved bacon drippings and toss lightly over low heat until warmed through.
6. Add the fresh spinach leaves and sliced red onion to the skillet with the potatoes, stirring gently until the spinach begins to wilt slightly.
7. Remove the skillet from heat and transfer the potato and spinach mixture to a large serving bowl. Sprinkle the cooked bacon on top.
8. Drizzle the vinaigrette over the salad and toss gently to coat all ingredients evenly.
9. Garnish with chopped parsley and serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.6 g | 33% | |
| Saturated Fat | 6.3 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 1029 mg | 45% | |
| Total Carbohydrate | 25.4 g | 9% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 3.3 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 49 mg | 4% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 860 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
