Cooking Classics
The Technique
Spinach-Bacon Roasted Potato Salad
Oven roasted potatoes pair well with a variety of foods such as grilled steak & pork tenderloin, roasted chicken or blackened fish but with a few seasonal elements & a homemade dressing tossed into the mix, they become an irresistible dish. The good news is that this particular salad is versatile as it can be served warm, at room temperature or chilled. Spinach-Bacon Roasted Potato Salad with Lemon-Honey Vinaigrette is a beautiful combination of colors & flavors that make an inviting offering to guests for Easter lunch or consider it for additional spring gatherings such as garden parties, bridal luncheons & supper club functions, too. It also compliments Easter Basket Salads flawlessly & uses the same vinaigrette making it an extremely hardworking combination. Learn the technique for preparing this lovely salad.
Spinach-Bacon Roasted Potato Salad
makes 8 servings
2 lbs baby Yukon gold potatoes
3 Tbsp olive or vegetable oil, divided
1 tsp kosher salt
Lemon-Honey Vinaigrette
3 scallions, sliced
2 Tbsp chopped fresh dill
2 Tbsp chopped fresh parsley
1/4 tsp freshly ground pepper
4 cups fresh spinach leaves
6 slices bacon, cooked & crumbled
Preheat the oven to 425 degrees. Cut the potatoes in half. Toss the potatoes with 2 tablespoons of the oil & the salt in a large bowl. Brush the remaining 1 tablespoon of oil onto a half sheet pan. Pour the potatoes onto the pan & position them cut side down. Bake 40 to 45 minutes or until the cut sides are golden brown. The oil will be sizzling on the sheet pan surface. Remove the potatoes from the oven. Let stand 3 minutes. Gently loosen with a small palate knife. Season with a little freshly ground pepper.
Prepare the Lemon-Honey Vinaigrette as directed. Combine the warm or room temperature potatoes with the scallions, the dill, the parsley & the pepper in a large bowl. Toss with 1/4 cup of the vinaigrette. Arrange the spinach leaves on a platter & top with the roasted potato mixture. Sprinkle with the crumbled bacon.
Lemon-Honey Vinaigrette
makes about 1/2 cup
1/4 cup fresh lemon juice
3 Tbsp olive oil
1 small garlic clove, pressed
1 Tbsp honey
Kosher salt & freshly ground pepper
Whisk together the first 4 ingredients in a small bowl. Season with salt & pepper.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Spinach-Bacon Roasted Potato Salad
Spinach-Bacon Roasted Potato Salad can be prepared up to one day before serving, if desired. Simply roast the potatoes & toss them with the vinaigrette & the fresh elements as directed. Place them in a container, cover & chill the salad. Just before serving, top a serving platter with the spinach leaves & the potato mixture. Sprinkle with the cooked & crumbled bacon for effortless entertaining during your gathering.
The Technique
A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.
No. 1
The Bacon
Bacon can be cooked in advance to save time just before festivities. Cook it up to 3 days ahead of time. Wrap the bacon in paper towels & chill. Rewarm the slices about 15 to 20 seconds in the microwave on High power. Place the bacon slices side by side in a large non-stick skillet being certain they do not overlap. Place the skillet over Medium heat & cook about 5 minutes. Turn the bacon slices & cook a few minutes more. Turn the bacon slices again after a few minutes. Once the bacon begins to get crisp, lower the heat a smidgen. As the bacon cooks, small particles will collect in the bottom of the skillet which may cause the grease to release smoke. Turn the bacon often at this point to ensure evenly cooked slices until crisp but not burned, about every 30 seconds. Turning the slices often helps to create the signature ridges in a good piece of bacon. Remove the bacon from the skillet & place over a stack of paper towels.
No. 2
The Potatoes
Potatoes can be purchased several ways & depending on how you entertain or your household needs, you can make a sound choice. If you truly want the potatoes to all be the same size, you can cull them individually from the produce bin but if value is the driver & you shop by circulars, the potatoes can be purchased in bags. You may get a few that are a good bit larger than the rest of the bunch but that’s an easy fix. In general, you should be able to rinse the potatoes under cool water & gently scrub the exterior with a vegetable brush to remove any dirt or loose particles. Slice the potatoes in half with a chef knife on a cutting board & if they are large, quarter them. The main take away is that the potatoes should be relatively the same size so that they cook evenly.
2a
Preheat the oven to 425 degrees. Cut the potatoes in half. Toss the potatoes with 2 tablespoons of the oil & the salt in a large bowl. Brush the remaining 1 tablespoon of oil onto a half sheet pan. Pour the potatoes onto the pan.
2b
Position them cut side down.
2c
Bake 40 to 45 minutes or until the cut sides are golden brown. The oil will be sizzling on the sheet pan surface. Remove the potatoes from the oven. Let stand 3 minutes.
2d
Gently loosen with a small palate knife. Season with a little freshly ground pepper.
No. 3
The Spinach
Fresh spinach leaves not only offer vibrant color on the plate, they’re hardy making them ideal to use when entertaining. They can stand at room temperature a bit longer than many other greens & still look great.
No. 4
The Lemon-Honey Vinaigrette
Fresh lemon brightens up a few pantry staples to deliver a burst of good taste quickly. Look to The Basics: Lemons for additional information regarding the sunny fruit. Whisk together the first 4 ingredients, as stated in the recipe instructions, in a small bowl. Season with salt & pepper.
No. 5
The Assembly
Combine the warm or room temperature potatoes with the scallions, the dill, the parsley & the pepper in a large bowl.
5a
Toss with 1/4 cup of the vinaigrette. Arrange the spinach leaves on a platter & top with the roasted potato mixture. Sprinkle with the crumbled bacon. The remaining vinaigrette may be served to the side, if desired. The salad pairs beautifully with Honey-Butter Knotted Rolls.
The Tune
“Deed I Do” Billie Holiday
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