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Potato Salad with Bacon & Spinach

From Our Kitchen


1 lb. red potatoes
2 handfuls baby spinach
4 slices bacon diced
½ cup goat cheese
1 small yellow onion diced
¼ cup olive oil
3 Tbsp. sherry vinegar
1½ tsp. garlic chopped
1 Tbsp. thyme chopped
salt and pepper


Place potatoes in a pot of salted water. Bring to a boil and then simmer until tender. Drain and set aside.

Cut into bite size pieces. Heat olive oil in a large sauté pan over medium high heat. Add bacon and cook until it just starts to get brown. Add onions and cook for 5 minutes. Add garlic and lightly brown about 30 seconds. Add thyme then vinegar (stand back from pan, the fumes will be strong). Cook for about 1 minute. Add spinach and remove from heat.

Toss into a bowl with the potatoes. Add goat cheese and adjust seasoning with salt and pepper.

Best enjoyed at room temperature.