Potato salad made with a mix of russet and sweet potatoes, hard-boiled eggs, bacon, and ribbons of baby spinach all dressed up in a creamy, tangy dressing. The BEST summer salad!
- 1 pound russet potatoes
- 2 pounds sweet potatoes
- 4 large or extra-large eggs
- ½ pound bacon
- ½ cup diced red onion
- 1 packed cup fresh baby spinach leaves
- ¾ cup mayonnaise
- 1 tablespoon Dijon mustard
- 3 tablespoons sugar
- 2 tablespoons apple cider vinegar
- salt and pepper
- Wash the potatoes, cut them in half and place them in a big soup pot or divide them between two large saucepans. Cover with water and bring to a slow boil. Cook until fork tender 20 - 25 minutes. Drain and let cool.
- Meanwhile, add the eggs to a small saucepan, bring to a slow boil for about 10 minutes. Drain and add cold water to the pan to cool them off.
- Preheat the oven to 350 degrees F. Line a large baking pan with aluminum foil and lay out the bacon in one layer. Bake until crisp, about 12 - 15 minutes. Drain on paper towels and chop.
- Make stacks of the spinach leaves, roll them up and thinly slice (chiffonade).
- Peel the potatoes, cut into cubes and add to a large bowl. Peel and chop the eggs - add to the bowl with the onion, spinach, and bacon.
- In a small bowl whisk all dressing ingredients together until well combined. Pour about half of it into the bowl along with 1 teaspoon salt and ¼ teaspoon pepper.
- Mix with a rubber spatula or wooden spoon until well combined, adding more dressing as needed. Taste and season with more salt and pepper if needed.
- Refrigerate. Serve chilled.
I like to use boiled potatoes for potato salad – my Mom always does and hers is soooo creamy. I think it’s because as you’re mixing the salad together little pieces of potato break off and mix into the dressing to making it extra rich and flavorful.
I use fresh baby spinach here kind of like I would herbs by piling the leaves on top of each other and thinly slicing them.
You don’t really taste them all that much but they look pretty and add an extra vegetable to the mix. A win-win. There’s also chopped red onion for a little zing.
The mayonnaise dressing has a little bite to it with apple cider vinegar and Dijon mustard balanced out with a little sugar that makes it subtly sweet, kind of like a cole slaw dressing. I love the way it brings out the saltiness of the bacon and the starchy potatoes.
It’s perfect for all your summer outings! Cookouts, BBQs, potlucks, parties. . .You can also serve it with meatloaf, steak, chicken, burgers, hot dogs, pork chops or ham. It goes with everything!