Warm potato salad
Discover a delicious Warm Potato Salad recipe featuring tender potatoes, crispy bacon, hard-boiled eggs, and fresh spinach, all tossed in a creamy Greek yogurt and mustard dressing, and garnished with chives and red onion. Perfect for any meal!
Cook time 45 min
Prep time 10 min
Ingredients:
5 potatoes2 garlic cloves
4 bacon strips
4 eggs
3/4 cup greek yogurt
1 tbsp mustard
1 tbsp chives
1 red onion
2 cups spinach
Warm potato salad is a delightful and hearty dish that can serve as a perfect side or even a main course. Combining the earthiness of potatoes with the crunch of bacon, the creaminess of Greek yogurt, and the vibrant flavors of chives and mustard, this recipe elevates the humble potato to a new level. Suitable for any occasion, this warm, comforting dish is sure to be a hit at your next gathering.
Instructions:
- Wash the potatoes thoroughly. Cut them into bite-sized chunks, keeping the skin on for extra texture and nutrients.
- Place the potatoes in a large pot of cold salted water. Bring the water to a boil and cook the potatoes until they're tender but not falling apart, approximately 10-12 minutes.
- Drain the potatoes and set them aside to cool slightly.
- In a separate pot, bring water to a gentle boil. Carefully add the eggs and cook them for about 10 minutes for firm, hard-boiled eggs.
- Remove the eggs from the boiling water and place them in a bowl of ice water to cool. Once cooled, peel and quarter them.
- While the potatoes and eggs are cooking, heat a skillet over medium heat.
- Add the bacon strips and cook until crispy, about 5-7 minutes on each side.
- Remove the bacon from the skillet and place it on a paper towel to drain excess fat. Once cooled, chop it into small pieces.
- Mince the garlic cloves.
- Cut the red onion into thin slices.
- Using the same skillet with a bit of bacon fat, add the minced garlic and sliced red onion. Sauté over medium heat until the onion becomes translucent and fragrant, approximately 5 minutes.
- Add the spinach to the skillet and cook until wilted, about 2-3 minutes. Remove the skillet from the heat.
- In a small bowl, mix together the Greek yogurt and mustard until well combined.
- In a large mixing bowl, combine the slightly cooled potatoes, sautéed onion and spinach mixture, chopped bacon, and quartered eggs.
- Pour the Greek yogurt and mustard dressing over the top.
- Gently toss everything together until the ingredients are well coated with the dressing.
- Season with salt and pepper to taste.
- Finely chop the chives and sprinkle them over the salad.
- Transfer the warm potato salad to a serving dish and serve immediately.
Tips:
- Make sure to use waxy potatoes, such as Yukon Gold or red potatoes, for a better texture in the salad.
- Boil the potatoes with their skins on to retain more nutrients and flavor. Peel them after boiling if you prefer a smoother texture.
- Use fresh spinach for maximum flavor and nutrition. Baby spinach works particularly well due to its tender leaves.
- To cook bacon strips evenly, bake them in the oven at 400°F (200°C) for 15-20 minutes, turning halfway through.
- Let the boiled eggs sit in ice water for easier peeling.
- Mix the Greek yogurt and mustard together before adding to the salad to ensure even distribution of flavors.
- Allow the salad to sit for a few minutes after mixing so the flavors can meld together.
Warm potato salad is not only a delightful exploration of flavors and textures but also a highly versatile dish that can be customized to suit your taste preferences. By following these tips and the recipe, you can create a delicious, nutritious, and satisfying meal that will impress family and friends alike. Enjoy the heartwarming and robust flavors of this classic dish in every bite.
Nutrition per serving
6 ServingsCalories 300kcal
Protein 16g
Carbohydrates 33g
Fiber 4.44g
Sugar 4.30g
Fat 11g
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