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Warm Spinach Potato Salad with Bacon Vinaigrette

Warm spinach potato salad with bacon vinaigrette featuring warm sliced potatoes and wilted spinach tossed in a hot tangy mustard dressing. Crispy bacon and onion add savory depth while the heat softens the greens right in the bowl.
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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: 470
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb red potatoes slice
Spinach
  • 6 cup fresh spinach
Bacon and onion
  • 8 bacon slices
  • 1 onion diced
Bacon vinaigrette
  • 0.33 cup red wine vinegar
  • 2 tbsp Dijon mustard
  • 1 tbsp sugar
  • 0.5 tsp Salt to taste
  • 0.25 tsp pepper to taste

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Boil the potatoes
  1. Bring a pot of water to a boil and boil the sliced red potatoes until tender, about 15 to 20 minutes, keeping the heat at a steady simmer. Drain and keep the potatoes warm.
Make bacon vinaigrette
  1. Cook the bacon in a cast iron skillet over medium heat until crispy, about 8 to 10 minutes, and reserve the drippings in the pan.
  2. Sauté the diced onion in the reserved bacon drippings over medium heat until softened, about 3 to 5 minutes, stirring occasionally.
  3. Add the red wine vinegar, Dijon mustard, sugar, salt, and pepper to the skillet and bring the mixture to a simmer, about 2 to 3 minutes, until hot and well combined.
Toss and serve
  1. Place the fresh spinach in a large bowl and add the warm potatoes right on top for the greens to start wilting from the heat.
  2. Pour the hot bacon vinaigrette over the spinach and potatoes and toss to wilt the spinach, 30 to 60 seconds with a glossy coating.
  3. Crumble the crispy bacon over the top as a final layer of texture.
  4. Serve immediately while warm so the spinach stays tender and the potatoes remain steamy.

Notes

Pro tip: warm potatoes are key—keep them heated after draining and pour the vinaigrette hot so the spinach wilts fast. Store leftovers in the refrigerator up to 3 days; rewarm gently, though spinach may soften more. Freezing isn’t recommended for best texture. For a lighter option, use turkey bacon and reduce total fat while keeping the vinaigrette method the same.