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. Place the 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.
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
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.
1a
Position them cut side down.
1b
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.
1c
Gently loosen with a small palate knife. Season with a little freshly ground pepper.
No. 2
Prepare the Lemon-Honey Vinaigrette as directed. Place the potatoes with the scallions, the dill, the parsley & the pepper in a large bowl.
No. 3
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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