Warm Potato, Bacon and Egg Salad with Wilted Spinach

We love hard boiled eggs and we also like salad, and err we love bacon too.  This is a perfect hearty salad for spring time.  Before we can worry about bathing suit weather and the beach, we figured splurging on this not so light salad was a good alternative.  It has spinach, Popeye approves!


1 ½ pounds Yukon Gold, red-skinned or creamer Potatoes
6 slices Bacon plus 2 tablespoons of bacon fat for dressing
4 cups rinsed Spinach Leaves, rinsed and trimmed
6 large hard boiled Eggs, peeled with the Negg® Egg Peeler, quartered with skin on, warm or at room temperature
½ of a red onion, cut lengthwise into slivers
½ cup plus two tablespoons Vegetable Oil
1/3 cup plus Cider Vinegar
1 tablespoon Dijon Mustard
Kosher Salt and freshly ground Black Pepper 


Place the potatoes in a medium saucepan, add water to cover and bring to a boil.  Cover, reduce the heat to medium low, and simmer until the potatoes are tender when pierced with a skewer, about 25 minutes. Drain and let cool until they can be handled.

Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about eight minutes; drain on paper towels. Cut the bacon into one-half inch wide pieces and place in a large serving bowl.  Reserve two tablespoons of the bacon fat; discard the rest.  Set the skillet with the reserved bacon fat aside.

Peel the potatoes and cut them into one-half inch pieces. Add the potatoes, spinach, eggs and onion to the serving bowl.

Add the oil, vinegar, mustard and one teaspoon of salt to the skillet with the reserved bacon fat and cook over low heat, whisking, until very hot.

Pour the hot dressing over the salad and gently toss to blend.  Taste and add more salt, if necessary, along with a generous grinding of black pepper.  Serve hot or warm.

Hard boiled eggs even makes spinach taste good.  Enjoy! 

Inspired by The Good Egg

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