Garden Spinach-Potato Salad

Total Time Prep: 45 min.
Yield 12 servings (1 cup each)
Test Kitchen Approved
Not only is this summer side dish something to look at, it's a treat for the taste buds, too. The medley of textures and garden-fresh ingredients perfectly complement one another for a delightfully different potato salad. —Marilyn Haynes, Sylacauga, Alabama

Ingredients

  • 2 large cucumbers, chopped
  • 1 small red onion, sliced
  • 1/2 cup white wine vinegar, divided
  • 2 pounds small red potatoes, halved
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon coarsely ground pepper
  • 1 package (6 ounces) fresh baby spinach
  • 8 bacon strips, cooked and crumbled
  • 1/2 cup snipped fresh dill
  • 1/4 cup olive oil

Directions

  1. In a small bowl, combine the cucumbers, onion and 1/4 cup vinegar. Let stand for 20 minutes.
  2. Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain. Transfer to a large bowl. Drizzle with remaining vinegar; sprinkle with garlic, salt, celery seed and pepper. Cool.
  3. Add the spinach, bacon, dill, oil and cucumber mixture; toss to coat. Serve at room temperature or chilled.

Nutrition Facts

1 cup: 134 calories, 7g fat (1g saturated fat), 5mg cholesterol, 410mg sodium, 15g carbohydrate (2g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 fat.

Not only is this summer side dish something to look at, it's a treat for the taste buds, too. The medley of textures and garden-fresh ingredients perfectly complement one another for a delightfully different potato salad. —Marilyn Haynes, Sylacauga, Alabama
Recipe Creator

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