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Warm Spinach Potato Salad with Bacon Vinaigrette

Warm spinach potato salad with bacon vinaigrette features tender sliced potatoes and wilted spinach coated in a hot, tangy mustard-vinegar dressing. Topped with crispy bacon, it’s a German-style warm salad that’s served steaming right after tossing.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Red potatoes
  • 3 lb red potatoes sliced
Fresh spinach
  • 6 cup fresh spinach
Bacon
  • 8 bacon slices
Onion
  • 1 onion diced
Bacon vinaigrette
  • 0.33 cup red wine vinegar
  • 2 tbsp Dijon mustard
  • 1 tbsp sugar
  • 1 salt to taste
  • 1 pepper to taste

Equipment

  • 1 sheet pan

Method
 

Boil and warm the potatoes
  1. Bring a large pot of water to a boil and add the sliced red potatoes; boil until tender, about 20 to 25 minutes, until a knife slides in easily. Drain the potatoes and keep them warm so they stay ready for the hot dressing.
Cook the bacon and sauté the onion
  1. Cook the bacon in a skillet over medium heat until crispy, about 8 to 10 minutes, then transfer it to a plate and reserve the drippings. Add the diced onion to the bacon drippings and sauté over medium heat for 4 to 6 minutes until softened and lightly golden.
Make the bacon vinaigrette
  1. Add the red wine vinegar, Dijon mustard, sugar, salt, and pepper to the skillet; bring the mixture to a simmer for 2 to 3 minutes. Keep it hot so the dressing will wilt the spinach on contact.
Toss to wilt and serve
  1. Place the fresh spinach in a large bowl and add the warm potatoes. Pour the hot dressing over the spinach and potatoes and toss immediately for 30 to 60 seconds, until the spinach is wilted and glossy.
  2. Crumble the crispy bacon on top and serve immediately while warm, with the salad still steaming.

Notes

Pro tip: keep the potatoes warm and the vinaigrette at a steady simmer right before tossing—this is what gives you fast, even wilted spinach. Refrigerate leftovers in a covered container up to 3 days; rewarm gently on the stovetop or in the microwave just enough to regain warmth (spinach will be softer). Freezing isn’t recommended for best texture. Dietary swap: use turkey bacon for a lighter option while keeping the same vinaigrette technique.