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Spinach and potato salad with apple cider vinegar

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Ingredients for 4 servings:

  • 500 g potatoes, small, cooked
  • 2 handfuls of young leaf spinach (baby spinach)
  • 100 g bacon, diced
  • 4 tbsp apple cider vinegar
  • 6 tbsp olive oil
  • 4 slices of white bread
  • 30 g pine nuts
  • salt and pepper
  • 20 g butter

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

potato salad

Peel the potatoes, slice them thinly, and refrigerate. Wash and spin the spinach. Brown the bacon in 10g of butter. Remove from the pan and deglaze the remaining fat with the vinegar and olive oil. Pour the contents of the pan over the potato slices, mix well, season with salt, and let stand for 20 minutes. During this time, dice the white bread and toast it in a pan with the remaining butter until golden brown. Just before serving, toss the potato salad with the spinach, bread cubes, bacon, and pine nuts.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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