Taste of Home
Garden Spinach-Potato Salad
TOTAL TIME: Prep: 45 min.
YIELD: 12 servings (1 cup each).
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.
© 2024 RDA Enthusiast Brands, LLC