WARM SPINACH POTATO SALAD WITH BACON VINAIGRETTE
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
GARDEN SPINACH-POTATO SALAD
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
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
WARM POTATO SALAD WITH WILTED SPINACH
I got this recipe from "The Good Egg" by Marie Simmons. She also offers a version with bacon, but I think this is really good without it. I'd guess this doesn't keep too well...I couldn't say for sure, though, because we finished it off pretty fast.
Provided by Aunt Cookie
Categories Spinach
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Place the potatoes in a saucepan and boil, covered, until tender (approx. 25 minutes). Drain and let cool.Peel the potatoes and cut in 1/2-inch pieces.
- Add potatoes, spinach, eggs, and onion to a serving bowl.
- Add the oil, vinegar, mustard, and 1 tsp salt to a skillet and cook over low heat, whisking, until very hot.
- Pour the hot dressing over the salad and toss to blend. Salt and pepper to taste.
Nutrition Facts : Calories 573.8, Fat 42.4, SaturatedFat 6.9, Cholesterol 279.8, Sodium 171.9, Carbohydrate 34.7, Fiber 5, Sugar 3.6, Protein 14.2
NEW POTATO, TUNA & SPINACH SALAD
A hearty main meal salad that's easily doubled to feed a crowd
Provided by Good Food team
Categories Lunch, Main course
Time 30m
Number Of Ingredients 7
Steps:
- COOK THE POTATOES: Bring a large pan of salted water to the boil. Tip in the potatoes, bring back to the boil and cook for 15-20 minutes until tender.
- MAKE THE DRESSING: Whisk the pesto with the olive oil and white wine vinegar and season with salt and pepper.
- BRING IT ALL TOGETHER: Drain the potatoes and, while they are still hot, tip them into a large bowl with the spinach, peppers and dressing. Toss everything together so the heat from the potatoes gently wilts the spinach and the dressing coats all the leaves. Now add the tuna and carefully toss again to keep the tuna in fairly large flakes. Pile on to plates and serve immediately.
Nutrition Facts : Calories 448 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 34 grams carbohydrates, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 2.23 milligram of sodium
POTATO, GREEN BEAN AND SPINACH SALAD
Sometimes salads can be comforting, especially when warm potatoes are part of the mix. This is a particularly healthy combination whose three components bring together a great deal of vitamin C, vitamin K, potassium, folate, manganese, potassium, iron and vitamin A.
Provided by Martha Rose Shulman
Categories easy, quick, salads and dressings
Time 30m
Yield Serves four as a main dish or six as a side dish
Number Of Ingredients 14
Steps:
- Steam the potatoes above 1 inch boiling water for 10 minutes or until tender. Meanwhile, whisk together the vinegar, lemon juice, salt, garlic, Dijon mustard, olive oil and yogurt.
- When the potatoes are tender, remove from the heat and toss at once with 1/4 cup of the dressing, the onion, herbs, and salt and pepper to taste.
- Add the green beans to the steamer pot, and steam for five minutes. Remove from the heat, refresh briefly with cold water, drain well and toss with the potatoes, 2 more tablespoons of the dressing and the feta. In a separate bowl, toss the spinach with the remaining dressing. Top with the potatoes and beans, and serve.
Nutrition Facts : @context http, Calories 322, UnsaturatedFat 16 grams, Carbohydrate 27 grams, Fat 22 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 611 milligrams, Sugar 4 grams, TransFat 0 grams
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