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Warm Spinach Potato Salad with Bacon Vinaigrette

Warm salad with warm potatoes and wilted spinach, coated in a tangy bacon vinaigrette. This German-style spinach potato salad is finished with crispy bacon for a savory, hot-and-cozy side.
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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 greens
  • 3 lb red potatoes
  • 6 cup fresh spinach
Bacon and aromatics
  • 8 bacon
  • 1 onion
Bacon vinaigrette
  • 0.333 cup red wine vinegar
  • 2 tbsp Dijon mustard
  • 1 tbsp sugar
  • Salt and pepper

Equipment

  • 1 Dutch oven

Method
 

Cook and keep potatoes warm
  1. Boil the sliced red potatoes in salted water until tender, about 15 to 20 minutes, until a knife slides in easily. Drain thoroughly and keep warm while you make the dressing.
Make bacon vinaigrette
  1. Cook the bacon in a hot Dutch oven until crispy, about 6 to 10 minutes, and reserve the drippings. Add the diced onion and sauté until softened, about 3 to 5 minutes, stirring so it browns lightly.
  2. Add the red wine vinegar, Dijon mustard, sugar, salt, and pepper to the pan and bring to a simmer, 2 to 3 minutes, until the sugar dissolves. Keep it hot for the next step.
Wilt and assemble
  1. Place the fresh spinach in a large bowl so it’s ready to wilt. Add the warm potatoes and toss gently to distribute.
  2. Pour the hot bacon vinaigrette over the spinach and potatoes, then toss immediately to wilt the spinach, 1 to 2 minutes, until glossy and reduced. Crumble the crispy bacon on top.
  3. Serve immediately while warm so the spinach stays tender and the dressing clings to the potatoes.

Notes

For the best wilt, keep the vinaigrette hot and pour it right after combining potatoes and spinach. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently so the potatoes warm through, though the spinach will soften further. Freezing isn’t recommended. For a lighter version, use turkey bacon and swap half the amount of bacon drippings with a little olive oil to keep the dressing cohesive.