Potato and Spinach Salad

Potato And Spinach Salad

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Barbara Henning


Great with grilled Italian Pork Chops. Letting the salad sit at room temperature for a half hour allows the flavors to blend. My husband and I both enjoy the change from typical mayo potato salads. Hope you will too!


★★★★★ 1 vote

30 Min
45 Min
Stove Top


  • 3 medium
    red potatoes
  • ·
    water to cover, salted
  • 1 c
    fresh baby spinach, rinsed and drained
  • 1/3 c
    water, lightly salted
  • 3 slice
    bacon, chopped
  • 2
    hard boiled eggs
  • 1/2 c
    red onion, thinly sliced and chopped
  • 1/2 c
    roasted red pepper italian with parmesan dressing
  • ·
    fresh ground black pepper

How to Make Potato and Spinach Salad


  1. Scrub potatoes and place in medium size pot. Add enough water to cover and season with salt. Bring to a boil uncovered and simmer 35 to 40 minutes until tender. Drain and allow to cool.
  2. Meanwhile in a small saute pan, bring the 1/3 cup water to a boil and blanch the spinach just to wilt. Drain and set aside to cool. Wipe the pan dry with paper towels and heat over medium high heat. Add the bacon and cook until crisp. Remove with slotted spoon and drain on paper towels.
  3. Peel potatoes and cut into 1-inch cubes, place in medium size bowl. Grate the eggs right on top of the potatoes. Chopped the spinach and add to the bowl along with the bacon. Toss salad with the dressing and season with fresh ground black pepper to taste.

Printable Recipe Card

About Potato and Spinach Salad

Course/Dish: Potato Salads
Main Ingredient: Potatoes
Regional Style: Italian
Other Tag: Quick & Easy

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