Recipe: Warm Potato, Bacon, and Egg Salad with Wilted Spinach

WARM POTATO, BACON, AND EGG SALAD
WITH WILTED SPINACH

1 1/2 pounds Yukon Gold or other waxy potatoes, such as red-skinned
6 slices bacon
4 cups packed rinsed and trimmed spinach leaves*
6 large eggs, hard-cooked, peeled and quartered, warm or at room temperature
1 red onion or sweet onion, cut lengthwise into slivers
1/2 cup plus 2 tablespoons vegetable oil (see Note)
1/3 cup plus 2 tablespoons cider vinegar
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper

Place the potatoes in a medium saucepan, add water to cover and bring to a boil. Cover, reduce the heat to medium-low and simmer until the potatoes are tender when pierced with a skewer, about 25 minutes. Drain and let cool until they can be handled.

In a large skillet over medium heat, cook the bacon until crisp, about 8 minutes; drain bacon on paper towels. Cut bacon into 1/2-inch-wide pieces and place in a large serving bowl. Reserve 2 tablespoons of the bacon fat; set it aside in the skillet. Discard the rest of the bacon fat.

Peel the potatoes and cut them into 1/2-inch pieces. Add the potatoes, spinach, eggs and onion to the serving bowl.

Add the oil, vinegar, mustard and 1 teaspoon salt to the skillet with the reserved bacon fat and cook over low heat, whisking, until very hot.

Pour the hot dressing over the salad and gently toss to blend. Taste and add more salt, if necessary, with a generous grinding of pepper. Serve hot or warm.

*You may substitute arugula or a mix of tender bitter greens for the spinach. For the dressing, extra-virgin olive oil also is a good choice.

Makes 4 to 6 servings
Source: Cooking to Beat the Clock by Sam Gugino