Name: Garden Spinach-Potato Salad
Prep time: 30 min
Cook time: 30 min
Yield: 1
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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Garden Spinach-Potato Salad

1. 2 large cucumbers, chopped -

2. 1 small red onion, sliced -

3. 1/2 cup white wine vinegar, divided -

4. 2 pounds small red potatoes, halved -

5. 2 garlic cloves, minced -

6. 1-1/2 teaspoons salt -

7. 1/2 teaspoon celery seed -

8. 1/2 teaspoon coarsely ground pepper -

9. 1 package (6 ounces) fresh baby spinach -

10. 8 bacon strips, cooked and crumbled -

11. 1/2 cup snipped fresh dill -

12. 1/4 cup olive oil -

How to cook deliciously - Garden Spinach-Potato Salad

1. Stage

In a small bowl, combine the cucumbers, onion and 1/4 cup vinegar. Let stand for 20 minutes.

2. Stage

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. Stage

Add the spinach, bacon, dill, oil and cucumber mixture; toss to coat. Serve at room temperature or chilled.