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Warm Spinach Potato Salad with Bacon Vinaigrette

Warm spinach potato salad with wilted spinach tossed in a hot bacon vinaigrette. Red potato slices stay tender while the hot dressing wilts the spinach for a German-style warm salad finish.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Potato and spinach base
  • 3 lb red potatoes Sliced for even, tender bite-sized pieces.
  • 6 cup fresh spinach Use fresh leaves for best wilting texture.
Bacon vinaigrette
  • 8 bacon Cook until crispy; reserve drippings for flavor.
  • 1 onion Diced small for quick sauté.
  • 0.3333333333 cup red wine vinegar Provides tang to balance the bacon fat.
  • 2 tbsp Dijon mustard Helps emulsify the hot dressing.
  • 1 tbsp sugar Rounds the acidity.
  • 0.5 tsp salt Season to taste; start with about half and adjust.
  • 0.5 tsp pepper Season to taste; start with about half and adjust.

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Boil potatoes
  1. Bring a large pot of water to a boil, then add the sliced red potatoes and boil until tender, about 15–20 minutes, until easily pierced with a fork. Keep the potatoes warm after draining.
Cook bacon and sauté onion
  1. Cook the bacon in a cast iron skillet over medium heat until crispy, about 8–10 minutes, and reserve the bacon drippings in the skillet. Transfer the bacon to a plate while keeping the drippings in the pan.
  2. Sauté the diced onion in the reserved bacon drippings until softened and lightly golden, about 4–6 minutes. Stir occasionally so the onion cooks evenly.
Make hot vinaigrette
  1. Add the red wine vinegar, Dijon mustard, sugar, salt, and pepper to the skillet and bring the mixture to a simmer, about 2–3 minutes, until glossy and combined. Keep it hot so it will wilt the spinach on contact.
Toss and serve immediately
  1. Place the fresh spinach in a large bowl and add the warm boiled potatoes. Keep the bowl ready to receive the hot dressing.
  2. Pour the hot bacon vinaigrette over the spinach and potatoes, then toss thoroughly until the spinach wilts, about 30–60 seconds. The greens should darken quickly and become glossy from the dressing.
  3. Crumble the crispy bacon over the top and gently toss once more to distribute. Serve immediately while warm and steaming.

Notes

For the best wilted texture, keep the potatoes warm and the vinaigrette actively hot before pouring—this is what drives the quick spinach wilting. Store leftovers in the refrigerator up to 3 days; reheat gently, though spinach may be less tender after chilling. Freezing is not recommended because the spinach texture softens. Dietary swap: use turkey bacon for a leaner option while keeping the same vinaigrette method.