Cooking Classics: Spinach-Bacon Roasted Potato Salad

The Basics. Fresh Spinach. Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Techniques Digital Culinary Photo Journalist Food Stylist Pastry Chef Writer Editorial Director TV Cooking Personality Modern Southern Parties Spring Entertaining Easter Menus RecipesCooking 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.

Cooking Classics. Spinach-Bacon Roasted Potato Salad By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Techniques For Everyday Cooks Pastry Chef Writer Food Stylist Digital Culinary Photo Journalist Editorial Director TV Cooking Personality Game Day Entertaining Modern Southern Parties

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickSpinach-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. 

Cooking Classics. Honey-Lemon-Vinaigrette By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Brand Cooking & Baking Techniques TV Cooking Personality Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist Editorial Director Game Day Entertaining Southern Parties Spring Entertaining

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickLemon-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.

Southern Recipes RebeccaGordon ButtermilkLipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
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The Basics. Fresh Spinach. Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Techniques Digital Culinary Photo Journalist Food Stylist Pastry Chef Writer Editorial Director TV Cooking Personality Modern Southern Parties Spring Entertaining Easter Menus RecipesHow 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.

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe 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.

Cooking Classics. Bacon By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Pastry Chef TV Cooking Personality Writer Food Stylist Game Day Entertaining Modern Southern Socials Cooking & Baking TutorialsNo. 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.

Cooking Classics. Baby Yukon Gold Potatoes. Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Techniques For Everyday Cooks Pastry Chef Writer Food Stylist TV Cooking Personality Digital Culinary Photo Journalist Editorial Director Game Day Entertaining Modern Southern PartiesNo. 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.

Cooking Classics. Spinach-Bacon Roasted Potato Salad By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Techniques For Everyday Cooks Pastry Chef Writer Food Stylist Digital Culinary Photo Journalist Editorial Director TV Cooking Personality Game Day Entertaining Modern Southern Parties2a

 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.

Cooking Classics. Spinach-Bacon Roasted Potato Salad By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Techniques For Everyday Cooks Pastry Chef Writer Food Stylist Digital Culinary Photo Journalist Editorial Director TV Cooking Personality Game Day Entertaining Modern Southern Parties2b

Position them cut side down. 

Cooking Classics. Spinach-Bacon Roasted Potato Salad By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Techniques For Everyday Cooks Pastry Chef Writer Food Stylist Digital Culinary Photo Journalist Editorial Director TV Cooking Personality Game Day Entertaining Modern Southern Parties2c

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.

Cooking Classics. Spinach-Bacon Roasted Potato Salad By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Techniques For Everyday Cooks Pastry Chef Writer Food Stylist Digital Culinary Photo Journalist Editorial Director TV Cooking Personality Game Day Entertaining Modern Southern Parties2d

Gently loosen with a small palate knife. Season with a little freshly ground pepper.

The Basics. Fresh Spinach. Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Techniques Digital Culinary Photo Journalist Food Stylist Pastry Chef Writer Editorial Director TV Cooking Personality Modern Southern Parties Spring Entertaining Easter Menus RecipesNo. 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. 

Cooking Classics. Honey-Lemon-Vinaigrette By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Brand Cooking & Baking Techniques TV Cooking Personality Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist Editorial Director Game Day Entertaining Southern Parties Spring EntertainingNo. 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.

Cooking Classics. Spinach-Bacon Roasted Potato Salad By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Techniques For Everyday Cooks Pastry Chef Writer Food Stylist Digital Culinary Photo Journalist Editorial Director TV Cooking Personality Game Day Entertaining Modern Southern PartiesNo. 5

The Assembly

Combine the warm or room temperature potatoes with the scallions, the dill, the parsley & the pepper in a large bowl. 

Cooking Classics. Spinach-Bacon Roasted Potato Salad By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Techniques For Everyday Cooks Pastry Chef Writer Food Stylist Digital Culinary Photo Journalist Editorial Director TV Cooking Personality Game Day Entertaining Modern Southern Parties5a

Toss with 1/4 cup of the vinaigrette. 

Cooking Classics. Spinach-Bacon Roasted Potato Salad By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Techniques For Everyday Cooks Pastry Chef Writer Food Stylist Digital Culinary Photo Journalist Editorial Director TV Cooking Personality Game Day Entertaining Modern Southern PartiesNo. 6

The Spinach-Bacon Roasted Potato Salad

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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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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