FRENCH STYLE BACON & SPINACH POTATO SALAD
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
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
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
FRENCH POTATO SALAD WITH BACON
I had this potato salad at a friend's one night when we were over for dinner. She knows I don't eat mayonnaise and decided to try this. It's fantastic! I like to make a double batch and fry the left overs up for breakfast the next morning. Easy enough to make when we are camping!
Provided by Kerena
Categories Potato
Time 50m
Yield 1 lb, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Scrub potatoes and quarter them. Drop into a kettle of cold salted water. Bring to a boil and cook until tender but still firm, about 8-10 minutes after water reaches boil.
- Meanwhile, chop the bacon and sauté in a small skillet until crisp. Remove bacon and reserve.
- In the bacon fat, sauté chopped shallots until tender but not at all brown, about 5 minutes or so. Reserve shallots and fat.
- When the potatoes are done, drain them and drop them into a mixing bowl.
- Pour vinegar, olive oil, shallots and reserved bacon fat over the still hot potatoes. Season with salt and pepper to taste, and gently toss. Add purple onion and parsley and toss again. Cool to room temperature, cover and refrigerate.
- Before serving bring back to room temperature, toss, correct seasonings and add additional oil and vinegar if salad seems too dry. Sprinkle reserved bacon on top.
Nutrition Facts : Calories 291.1, Fat 19.7, SaturatedFat 5.2, Cholesterol 19.3, Sodium 249, Carbohydrate 23.2, Fiber 2.9, Sugar 1.4, Protein 6.2
FRENCH POTATO SALAD
Here's an easy-to-make potato salad that features a fresh, zippy tarragon dressing instead of the traditional mayonnaise. This is one of my husband's favorite recipes. I like to bring along a large bowlful for picnics, potlucks and backyard barbecues.-Cheryl Ruhr, Brookfield, Missouri
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4-6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, toss potatoes and onion. In a jar with tight-fitting lid, combine the oil, vinegar, tarragon, chives, salt and pepper; shake well. Pour over potato mixture and gently toss to coat. Let stand 1 hour. Serve at room temperature.
Nutrition Facts :
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