Spinach, Bacon, and Potato Salad
Ingredients
-
6 cups red potatoes, cut into 1-inch cubes
-
8 ounces bacon
-
2 lemons, zested and juiced
-
1/4 cup extra-virgin olive oil
-
1/2 teaspoon salt
-
1/2 teaspoon freshly ground black pepper
-
1 (7-ounce) bag fresh spinach
-
6 large eggs, soft-cooked in shell, peeled and quartered
Directions
1.
Place potatoes in a large stockpot and add enough water to cover by 4 inches. Bring to a boil over high heat. Reduce heat to medium high and simmer for 20 minutes, or until potatoes are fork tender. Drain and set aside.
2.
In a large nonstick skillet, fry bacon over medium heat until crispy. Remove from pan, reserving 2 tablespoons bacon grease. Let bacon cool. Crumble bacon. Set aside. Heat reserved bacon grease in the skillet over medium heat. Add potatoes and cook for 5 minutes, or until browned, stirring frequently. Remove potatoes from pan.
3.
Reduce heat to medium. Add lemon zest and juice to pan, scraping the bottom to release brown bits. Add olive oil, salt, and pepper, whisking well to combine.
4.
Place spinach in a large bowl. Top with potatoes, crumbled bacon, and eggs. Pour hot oil mixture over spinach, tossing gently. Serve immediately.
Add Your Review
how-tos
Recommended Recipe:
Creamy Spinach Dip
From Betty's Soul Food Collection... Fondly nicknamed "The Big Dipper," our creamy spinach dip is a party favorite--especially during the Christmas season, with spinach and pimentos blended for holiday color.
See RecipeMore Great Recipe Ideas from Taste of the South
