Spinach, Egg and Potato Salad with Bacon Dressing

This recipe uses little potatoes - recommended are the Armandine potatoes which are long and lower in starch than many other varieties.
Spinach, Egg and Potato Salad with Bacon Dressing
Spinach, Egg and Potato Salad with Bacon Dressing

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    lb (500 g) potatoes

  • Canola oil for shallow frying

  • 4

    large eggs

  • 4-6

    cups (1 to 1.5 L) baby spinach leaves

  • Bacon Dressing

  • 6

    bacon slices, finely chopped

  • 3

    tablespoons (50 mL) olive oil

  • 2

    tablespoons (35 mL) finely chopped shallots

  • 1

    tablespoon (15 mL) honey

  • Salt and creacked black pepper to taste

Directions

Salad 1. Cook potatoes in a large pot of salted water over medium-high heat for about 15 minutes or until tender; drain. 2. Slice cooled potatoes. 3. Heat oil in large frying pan over medium-high heat. Cook potatoes in batches for 3 to 5 minutes each side until golden. Drain on paper. 4. Place eggs, in their shells, in a medium saucepan. Cover with water. Bring to a slow boil on medium-high. Cook, uncovered, for 10 minutes. Immediately remove eggs and place in iced water. Let stand for 5 minutes. Peel. Dressing 5. Cook bacon in medium frying pan over medium heat for 5 minutes or until brown and crisp; drain on paper towel. Place in jar and add remaining ingredients. Shake until well combined. Serving 6. To plate dish, place spinach leaves onto 4 individual serving plates. Top with potatoes and break eggs apart and scatter over spinach and potatoes. Drizzle with Bacon Dressing.

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