Bacon and Egg Potato salad with Greek dressing
This bacon and egg salad recipe includes greens and potatoes along with a homemade creamy greek yogurt dressing for a delicious main or a side dish.
Main ingredients:
 | Bacon – regular bacon or pancetta. |
 | Potatoes – baby potatoes, or you can also use yukon gold or russet potatoes |
 | Spinach – fresh spinach or baby spinach |
 | (Optional) Red onion – for a bit of bite |
Accents for the dressing:
 | Greek yogurt – regular or low fat greek yogurt. |
 | Garlic flakes – garlic flakes or garlic powder. |
 | Shallot flakes – dried shallot flakes or powder. You can also use onion powder as an alternative. |
 | Parsley – fresh or dried parsley. |
 | Paprika – for a slight taste of heat. |
 | Lemon juice – freshly squeezed lemon juice for flavor |
 | Salt and pepper |
Bacon and eggs are, of course, a classic combination, and when you add potatoes to it, it just takes the whole thing up a notch. But it is the creamy greek yogurt dressing that really pulls everything together with a ton of flavor.
Whether you are planning to serve this as a main or a side dish, or even take it to a potluck or a picnic, this versatile potato salad is one everyone is going to love.
Now, I put the red onions as optional as if you are serving this recipe to children, they may not care for red onions (I know mine do not!)
But, I would highly recommend adding red onions to a grown-up serving, as it really adds a lot of flavor and helps the whole bacon and egg potato salad come together in a medley of flavors.
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Bacon and Egg Potato salad with Creamy Greek dressing
Equipment
Ingredients
- 8-10 baby potatoes
- 5-6 strips of bacon or pancetta chopped up
- 5 oz of fresh spinach
- 4 eggs
- 1/2 chopped red onion (optional)
- pinch of salt and pepper
Creamy Greek Yogurt Dressing
- 1/2 cup of greek yogurt
- pinch of garlic flakes
- pinch of shallot flakes
- pinch of salt and pepper
- 1 tablespoon of lemon juice
- pinch of dried parsley
- pinch of paprika
Instructions
- Wash the baby potatoes and boil them on the stovetop for about 15 minutes until tender. (No need to take off the skin)
- In a large pan or wok, cook the bacon cubes at high heat for around 5 minutes until it looks cooked.
- Add the spinach into the sauce pan so it cooks lightly along with the juices of the bacon.
- Once the spinach looks partially cooked, add the raw eggs into the mix and cook in the sauce pan for 3-4 minutes. Stir lightly so that the egg coats the spinach and bacon.
- In a small bowl, prepare the dressing by mixing the ingredients together.
- Chop the boiled potatoes into quarters and add to a large salad bowl.
- Combine the egg, bacon and spinach mix with the potatoes.
- Add in the dressing and toss the salad to make sure that the dressing coats evenly.
- Serve when ready.
Nutrition
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.
What to serve with it?
This bacon and egg potato salad will go as a great side dish with a main like lemon pepper drumsticks or this sausage and veggies. You can also serve it with a dish like paprika chicken.
How to store it?
You can prepare this bacon and egg potato salad in advance, and keep it in the fridge for a few hours. If you wish to keep for a few days, I recommend putting it in an airtight glass container in the fridge.
