
Ingredients:
2 1/2 lb Russet potatoes, cut into 1/4 inch slices
4 strips of bacon, cut into 1/2 inch chunks
1 onion, sliced
2 cups fresh baby spinach
4 tablespoons cider vinegar, divided
3 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon Dijon mustard
1/2 tablespoon sugar
salt and pepper to taste
Directions:
Begin by making the dressing: in a large bowl, whisk together the oil, sugar, mustard, 2 tablespoons vinegar, lime juice, salt and pepper, set aside. In a large pot, bring potatoes and enough water to cover them to a boil. Continue to boil and cook the potatoes until tender, about 6-8 minutes. Add spinach to last minute of boiling. Meanwhile, brown bacon in a large pan. Remove bacon and drain, reserving 1 tablespoon of bacon fat. Return the fat to the pan and add the onion. Saute for about 8-10 minutes or until the onion is soft but not quite brown. Add 2 tablespoons vinegar to the onions, stir and cook about 30 seconds. Drain potato and spinach when the potato is tender. Pour the potato/spinach into the large bowl with the dressing and toss to coat. Pour the onion mixture over the potatoes and gently fold in. Serve warm.
2 1/2 lb Russet potatoes, cut into 1/4 inch slices
4 strips of bacon, cut into 1/2 inch chunks
1 onion, sliced
2 cups fresh baby spinach
4 tablespoons cider vinegar, divided
3 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon Dijon mustard
1/2 tablespoon sugar
salt and pepper to taste
Directions:
Begin by making the dressing: in a large bowl, whisk together the oil, sugar, mustard, 2 tablespoons vinegar, lime juice, salt and pepper, set aside. In a large pot, bring potatoes and enough water to cover them to a boil. Continue to boil and cook the potatoes until tender, about 6-8 minutes. Add spinach to last minute of boiling. Meanwhile, brown bacon in a large pan. Remove bacon and drain, reserving 1 tablespoon of bacon fat. Return the fat to the pan and add the onion. Saute for about 8-10 minutes or until the onion is soft but not quite brown. Add 2 tablespoons vinegar to the onions, stir and cook about 30 seconds. Drain potato and spinach when the potato is tender. Pour the potato/spinach into the large bowl with the dressing and toss to coat. Pour the onion mixture over the potatoes and gently fold in. Serve warm.
I like the bacon and spinach part of this recipe! Nice!
ReplyDeletePaz
oooh, i'm totally craving bacon right now!!
ReplyDeleteOooh... Hello gorgeous... wanna wander near my mouth sometime? Oh... was that out loud? ;)
ReplyDelete