Photo: Johnny Autry; Styling: Cindy Barr
Yield
Serves 4 (serving size: 3/4 cup)

A Warm Bacon Vinaigrette lightly dresses Baby Potatoes and spinach for a tasty--and fast--side dish.

How to Make It

Step 1

Place potatoes in a saucepan; cover with water. Bring to a boil. Cook 8 minutes; drain.

Step 2

Cook bacon in a skillet until crisp; crumble. Combine drippings, vinegar, olive oil, Dijon, brown sugar, and salt in a bowl. Add potatoes and spinach. Top with green onions and bacon.

Ratings & Reviews

amateurcook's Review

amateurcook
September 01, 2013
This was very tasty. I did change it into more of a German Potato salad though. I used red potatoes and used regular mustard. Didn't add the spinach as I didn't have and it was great as a side dish. Also I cut up the potatoes into wedges and put some olive oil on them and microwaved to soften then onto a lined jelly roll pan to bake at 420 degrees for 20 min before mixing with the vinaigrette. Will be making this again.

jmeleeS's Review

jmeleeS
July 29, 2013
Excellent side dish! I couldn't believe the flavors in this one for such a quick recipe! My only tweak was to swap out the dijon mustard for 1 tsp of dry mustard, and I did include one extra strip of bacon in the pan / dish. Otherwise, made as directed and couldn't have been happier. I made sure to add the spinach right away to the still hot pot after draining the potatoes to get the greens to wilt a bit; just stirred until they were incorporated then combined all the remaining ingredients. The end result was lovely - served with fresh steamed green beans and simply seasoned grilled steaks for a wonderful summer cookout feast. Will absolutely make again! Enjoy!

hoodone's Review

TwylaS
June 07, 2013
N/A

TwylaS's Review

hoodone
May 27, 2013
This was a good, quick and easy side dish with some tweaking. It was heavy on the vinegar, so I ended up adding extra mustard and sugar to compensate. I also sautéed some minced garlic with the bacon. Next time I'll add more spinach, because I like a lot of greens.