French Style Bacon Spinach Potato Salad Recipes

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WARM SPINACH POTATO SALAD WITH BACON VINAIGRETTE



Warm Spinach Potato Salad with Bacon Vinaigrette image

This warm spinach potato salad with a bacon vinaigrette is a perfect salad or side dish recipe of fresh ingredients and flavors!Recipe from Sur La Table.

Provided by Kyle

Categories     Salad     Side Dish

Number Of Ingredients 11

1 ½ pounds fingerling potatoes (scrubbed and trimmed)
6 slices good quality bacon (thinly sliced crosswise into 1/4 inch strips)
1 large shallot (thinly sliced)
2 medium garlic cloves (thinly sliced)
¼ cup apple cider vinegar
2 Tablespoons whole grain mustard
2 teaspoons granulated sugar
1 teaspoon sea salt (plus more as needed)
freshly ground black pepper
4 cups baby spinach (large stems removed)
2 Tablespoons chopped herbs (flat-leaf parsley, chives, and/or dill)

Steps:

  • Steam the potatoes for about 10 minutes (until tender when pricked with a fork).
  • While the potatoes are steaming, cook the bacon in a large skillet until crispy (about 8 - 10 minutes).
  • When the potatoes are tender transfer to a medium bowl and cover with foil to keep warm.
  • Remove the bacon and place on a paper towel to drain. Use a slotted spoon and leave the bacon grease in the pan.
  • Add the shallot and garlic to the pan and cook in the bacon grease until softened (about 1 minute).
  • Whisk in vinegar, mustard, sugar and salt. Cook until mixture is thickened and reduced by half, about 5 minutes.
  • Remove the skillet from the heat. Taste and adjust seasonings with salt and pepper.
  • Cut each fingerling potato crosswise at a forty-five degree angle into 1/2 inch thick slices.
  • Add the potatoes to the skillet and toss to coat with dressing.
  • Add the spinach, herbs, and cooked bacon and gently toss to coat with dressing.
  • Taste and adjust seasonings once more with salt and pepper.
  • Serve immediately.

Nutrition Facts : Calories 149 kcal, Carbohydrate 18 g, Protein 5 g, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 11 mg, Sodium 460 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

FRENCH POTATO SALAD



French Potato Salad image

Provided by Ina Garten

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 13

1 pound small white boiling potatoes
1 pound small red boiling potatoes
2 tablespoons good dry white wine
2 tablespoons chicken stock
3 tablespoons Champagne vinegar
1/2 teaspoon Dijon mustard
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
10 tablespoons good olive oil
1/4 cup minced scallions (white and green parts)
2 tablespoons minced fresh dill
2 tablespoons minced flat-leaf parsley
2 tablespoons julienned fresh basil leaves

Steps:

  • Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
  • Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.

POTATO AND BACON SALAD



Potato and Bacon Salad image

This is a creamy potato salad made with bacon and Dijon mustard that's great the second day too.

Provided by readernut

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Yield 8

Number Of Ingredients 8

5 eggs
4 slices bacon
2 tablespoons Dijon mustard, or to taste
1 cup mayonnaise
3 stalks celery, minced
2 pounds small potatoes
2 tablespoons chopped fresh parsley
salt and pepper to taste

Steps:

  • Place the potatoes in a pot with enough water to cover, and bring to a boil. Cook for about 20 minutes, or until tender. Drain and cool.
  • Meanwhile, place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and place in a bowl of cold water to cool.
  • Peel the eggs, and place 3 of them into a large bowl. Reserve the rest for later. Mash the eggs in the bowl with a fork. Stir in the mustard, mayonnaise, celery, salt and pepper. Set aside.
  • Cook bacon slices in the microwave for about 4 minutes, until crisp, or fry in a skillet over medium-high heat. Crumble 2 of the bacon slices into the mayonnaise mixture. Reserve the rest for garnish.
  • Peel and chop the potatoes, and stir into the bowl until evenly coated. Slice the 2 remaining eggs, and place on top of the salad. Crumble the remaining bacon over the eggs, then sprinkle parsley over the top.

Nutrition Facts : Calories 361.2 calories, Carbohydrate 22.3 g, Cholesterol 131.8 mg, Fat 27 g, Fiber 2.7 g, Protein 8.3 g, SaturatedFat 4.9 g, Sodium 419.8 mg, Sugar 1.7 g

BACON SPINACH SALAD



Bacon Spinach Salad image

Even our kids-who normally don't care for spinach-can't resist this salad with its rich dressing and crumbled bacon. Of course, you can use other greens instead of spinach. -Gretchen Kuipers, Platte, South Dakota

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 9

6 bacon strips, chopped
6 cups torn spinach leaves
1/2 small head iceberg lettuce, torn
6 green onions, thinly sliced
1/2 cup canola oil
1/4 cup white vinegar
1 tablespoon sugar
1 teaspoon salt
1 teaspoon ground mustard

Steps:

  • In a small skillet, cook bacon over medium heat until crisp, stirring occasionally. Drain on paper towels. Refrigerate greens and onions in a salad bowl until serving. Combine remaining ingredients in a jar with a tight-fitting lid; shake well. Just before serving, pour dressing over greens; toss to coat. Serve with bacon.

Nutrition Facts : Calories 176 calories, Fat 17g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 427mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.

GARDEN SPINACH-POTATO SALAD



Garden Spinach-Potato Salad image

Not only is this summer side dish something to look at, it's a treat for the taste buds, too. The medley of textures and garden-fresh ingredients perfectly complement one another for a delightfully different potato salad. -Marilyn Haynes, Sylacauga, Alabama

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 12 servings (1 cup each).

Number Of Ingredients 12

2 large cucumbers, chopped
1 small red onion, sliced
1/2 cup white wine vinegar, divided
2 pounds small red potatoes, halved
2 garlic cloves, minced
1-1/2 teaspoons salt
1/2 teaspoon celery seed
1/2 teaspoon coarsely ground pepper
1 package (6 ounces) fresh baby spinach
8 bacon strips, cooked and crumbled
1/2 cup snipped fresh dill
1/4 cup olive oil

Steps:

  • In a small bowl, combine the cucumbers, onion and 1/4 cup vinegar. Let stand for 20 minutes., Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain. Transfer to a large bowl. Drizzle with remaining vinegar; sprinkle with garlic, salt, celery seed and pepper. Cool. , Add the spinach, bacon, dill, oil and cucumber mixture; toss to coat. Serve at room temperature or chilled.

Nutrition Facts : Calories 134 calories, Fat 7g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 410mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

EASY AND AWESOME SPINACH SALAD



Easy and Awesome Spinach Salad image

This is a very easy spinach salad to make. The dressing has some unusual ingredients but is very delicious. I never have leftovers at potlucks when I take this salad.

Provided by Lady Scrapalot

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 9

4 slices bacon, or more to taste
1 (16 ounce) bag fresh spinach, stems removed
2 hard-cooked eggs, chopped
1 small red onion, finely chopped
½ cup white sugar
⅓ cup ketchup
¼ cup vegetable oil
¼ cup vinegar
2 teaspoons Worcestershire sauce

Steps:

  • Place the bacon into a skillet over medium heat, and cook until browned and crisp, turning often, about 10 minutes. Transfer the bacon to paper towels to absorb excess grease. Crumble the bacon when cool.
  • Place the spinach into a large salad bowl, and sprinkle with the bacon, hard-cooked eggs, and onion. Gently toss the salad.
  • In a bowl, whisk together the sugar, ketchup, vegetable oil, vinegar, and Worcestershire sauce until the sugar has dissolved. Pour the dressing over the salad, and toss thoroughly to combine all ingredients.

Nutrition Facts : Calories 179.8 calories, Carbohydrate 18.4 g, Cholesterol 57.9 mg, Fat 10.3 g, Fiber 1.4 g, Protein 5.1 g, SaturatedFat 2.1 g, Sodium 290 mg, Sugar 15.7 g

FRENCH STYLE BACON & SPINACH POTATO SALAD



French Style Bacon & Spinach Potato Salad image

Ready, Set, Cook! Special Edition Contest Entry: Bacon and spinach add a new twist to this french-style potato salad. Using Simply Potatoes Diced Potatoes with Onion makes this dish come together in under 15 minutes! This potato salad will go great with any meal and is best served warm or at room temperature.

Provided by dr.crystal

Categories     Potato

Time 20m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 11

6 -8 slices bacon
2 garlic cloves, finely minced
2 cups fresh spinach, roughly chopped
1 (20 ounce) package Simply Potatoes Diced Potatoes with Onion
2 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon ground pepper
1 tablespoon fresh thyme
3 green onions, chopped

Steps:

  • Cook the bacon in a large sauté pan until just crispy, remove and let drain on paper towels. Pour from the pan all but one tablespoon of the bacon drippings.
  • To the pan, add in the minced garlic and let cook for one minute over medium heat. Add in the fresh spinach and Simply Potatoes Diced Potatoes with Onion; cook, stirring often until spinach is just wilted and potatoes are warmed, about 3-5 minutes.
  • In a large bowl whisk together olive oil, Dijon mustard, white wine vinegar, salt, pepper, and fresh thyme until it comes together as a dressing. Add in the spinach-potato mixture, fresh green onions, and crumble in the bacon. Toss gently to combine. Serve and enjoy!

Nutrition Facts : Calories 127.8, Fat 12.4, SaturatedFat 2.8, Cholesterol 8.2, Sodium 738, Carbohydrate 2.5, Fiber 0.9, Sugar 0.4, Protein 2.4

CHASEN'S SPINACH SALAD WITH FRENCH DRESSING



Chasen's Spinach Salad With French Dressing image

A popular salad from Chasen's Restaurant. Recipe from the Los Angeles Central Library's collection of old menus.

Provided by lynnski LA

Categories     Salad Dressings

Time 30m

Yield 4 salads, 4 serving(s)

Number Of Ingredients 18

1 1/2 bunches fresh spinach
1/3 cup chopped bacon, cooked crisp
1/2 cup fresh mushrooms, sliced
1/2 tablespoon red wine vinegar
1/4 teaspoon Worcestershire sauce
fresh ground pepper, to taste
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dry English-style mustard
1/4 cup red wine vinegar
1/4 cup olive oil
1/2 cup vegetable oil
1 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
1 garlic clove, finely chopped
1/4 teaspoon Tabasco sauce
1/8 teaspoon white pepper

Steps:

  • Start by making the dressing, in a shaker (such as a jar) dissolve the sugar, salt, pepper and English mustard in vinegar.
  • Add in oils, lemon juice, Worcestershire, garlic, Tabasco and white pepper.
  • Cover and shake jar vigorously.
  • Set the jar aside or chill until needed.
  • For the salad, remove stems and wash spinach leaves in several changes of water until there is no trace of sand, dry well.
  • Clean mushrooms and cut off stems, thinly slice mushrooms.
  • Combine the red wine vinegar and Worcestershire sauce with the French dressing in a cup.
  • Place the spinach in a large bowl, tear the large leaves into smaller pieces.
  • Add the mushrooms, dressing and bacon.
  • Toss to mix, sprinkle with freshly ground pepper.
  • Serve on chilled plates.
  • Serve with Chasen's cheese toast.

Nutrition Facts : Calories 399.2, Fat 41.4, SaturatedFat 5.5, Sodium 695.3, Carbohydrate 6.7, Fiber 3, Sugar 1.9, Protein 4

ARMENIAN-STYLE POTATO SALAD



Armenian-Style Potato Salad image

Potato salad is the first food I remember eating, so I really do have a deep emotional attachment, but every so often, I crave something completely different-and this Armenian-style potato salad is completely different. And completely delicious. And, unlike American-style, completely safe left on a sunny picnic table for hours. Serve drizzled with more olive oil and garnished with more fresh mint.

Provided by Chef John

Categories     No Mayo Potato Salad

Time 3h30m

Yield 8

Number Of Ingredients 14

3 pounds Yukon Gold potatoes, peeled, quartered, and sliced into 1/4-inch pieces
1 tablespoon kosher salt, or more to taste
1 tablespoon dried mint, divided
½ cup mild olive oil, divided
1 large red onion, diced
½ cup diced red bell pepper
2 cloves garlic, minced
⅓ cup lemon juice, or more to taste
½ cup thinly sliced green onions
¼ cup chopped fresh mint
2 tablespoons chopped fresh Italian parsley
¼ teaspoon freshly ground black pepper
¼ teaspoon Aleppo chili flakes
1 pinch cayenne pepper

Steps:

  • Transfer sliced potatoes into a large pot with enough cold water to cover the potatoes by a couple of inches. Stir in 1 rounded tablespoon kosher salt and 2 ½ teaspoons dried mint. Bring to a boil over high heat. Reduce heat to medium and let cook until tender, about 15 minutes, checking every 5 to 6 minutes for doneness. Drain well.
  • Transfer cooked potatoes to a large mixing bowl and let cool slightly.
  • While potatoes cool, heat ¼ cup olive oil in a skillet over medium-high heat. Add red onion, red bell pepper, garlic, and a pinch of salt; cook and stir for just 1 minute. Turn off the heat and stir in remaining dried mint.
  • Drizzle freshly squeezed lemon juice into potatoes and toss gently with a spatula. Add green onions, red onion mixture, remaining olive oil, fresh mint, fresh parsley, salt to taste, black pepper, chili flakes, and cayenne. Mix with a spatula until combined.
  • Cover with plastic wrap and refrigerate until chilled and flavors have melded, 3 to 4 hours.
  • Unwrap; stir, taste, and adjust seasonings as needed to personal tastes. The salad almost always needs more salt stirred in once it's tasted after being chilled. Serve.

Nutrition Facts : Calories 271.7 calories, Carbohydrate 34.9 g, Fat 13.8 g, Fiber 3.6 g, Protein 4.2 g, SaturatedFat 1.9 g, Sodium 734.2 mg

BACON-SPINACH SALAD



Bacon-Spinach Salad image

Dinner ready in 15 minutes! Enjoy this wonderful salad made with bacon and spinach - a tasty meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 7

4 slices bacon, diced
1/4 cup white vinegar
4 teaspoons sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1 bag (10 oz) washed fresh spinach
5 medium green onions, sliced (1/3 cup)

Steps:

  • In 12-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Stir in vinegar, sugar, salt and pepper. Heat through, stirring constantly, until sugar is dissolved; remove from heat.
  • Add spinach and onions to bacon mixture. Toss 1 to 2 minutes or until spinach is wilted.

Nutrition Facts : Calories 80, Carbohydrate 8 g, Cholesterol 5 mg, Fat 1, Fiber 3 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 5 g, TransFat 0 g

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From faretheewell.ca


SPINACH SALAD WITH GRILLED CHICKEN & VEGGIES | FEASTING AT HOME
2022-06-28 Brush mushrooms, onion slices, and peppers with olive oil and a sprinkle of salt. Place the marinated chicken and veggies on the hot grill. Turn the heat down just a little, and close the lid for about 4 minutes. Flip veggies over with the metal tongs. Check …
From feastingathome.com


RED POTATO BACON AND SPINACH SALAD RECIPE - THE BLACK …
2012-05-24 Cook bacon until crispy. Place on a paper towel to absorb the grease. Once the bacon is cool, cut into slices. Cut the scallions into thin slices. Combine the potatoes, bacon, scallions with the spinach/arugula. Make the dressing by mixing the remaining ingredients. Pour the dressing over the salad and gently mix until the dressing coats all of ...
From theblackpeppercorn.com


SPINACH BACON SALAD RECIPE (SO EASY!) - WHOLESOME YUM
2022-05-10 Remove the bacon with tongs, drain on paper towels, and then chop into small pieces. While the bacon cooks, combine the mayo, mustard, and vinegar in a medium bowl. When the bacon is done, pour 1/2 cup of bacon drippings into the bowl and whisk together.
From wholesomeyum.com


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