Ingredients
Equipment
Method
Cook the potatoes
- Bring a Dutch oven of salted water to a boil (100°C) and add the red potatoes sliced. Boil for 20–25 minutes, until tender when pierced, then drain and keep warm.
Make the bacon vinaigrette
- In a cast iron skillet, cook the bacon over medium heat until crispy, 8–10 minutes. Transfer bacon to a plate, and reserve the drippings in the skillet.
- Add the diced onion to the bacon drippings and sauté until softened, 3–4 minutes. Stir frequently so it doesn’t brown too much.
- Add red wine vinegar, Dijon mustard, sugar, salt, and pepper to the skillet, then bring the mixture to a simmer (95–100°C). Simmer for 2–3 minutes, until glossy and slightly reduced.
Wilt spinach and assemble
- Place the fresh spinach in a large bowl and add the warm potatoes on top. Keep the spinach loose and spread the potatoes so heat can wilt it.
- Pour the hot bacon vinaigrette over the spinach and potatoes, then toss immediately. Toss until the spinach wilts and turns dark green, 1–2 minutes.
- Crumble the crispy bacon on top and serve immediately while warm.
Notes
Pro tip: keep the potatoes warm and the vinaigrette hot before mixing—this is what wilts the spinach without overcooking it. Refrigerate leftovers in a sealed container for up to 3 days (spinach may soften), and freezer is not recommended. For a lighter option, use turkey bacon or reduce bacon to 4 slices and add 1 extra tbsp drippings substitute (olive oil) for dressing consistency.