Bacon and egg potato salad with greek yogurt 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.
Ingredients
 | 5-6 strips of bacon or pancetta chopped up |
 | 8-10 baby potatoes, or you can also use yukon gold or russet potatoes |
 | 5 oz of fresh spinach or baby spinach |
 | (Optional) 1/2 red onion, chopped |
Accents for the dressing:
 | 1/2 cup of regular or low fat greek yogurt |
 | 1/2 teaspoon of garlic flakes or garlic powder |
 | 1/2 teaspoon of dried shallot flakes or powder. You can also use onion powder as an alternative. |
 | 1/2 teaspoon of fresh or dried parsley. |
 | 1/2 teaspoon of paprika |
 | 1 tablespoon of freshly squeezed lemon juice |
 | Pinch of salt and pepper |
How to make this bacon and egg potato salad
- Boil the baby potatoes (skins on) in a pot of water for about 15 minutes, until tender.
- Cook the bacon cubes in a large pan or wok over high heat for around 5 minutes, until nicely browned.
- Add the spinach to the pan and let it wilt lightly in the bacon juices.
- Crack the raw eggs into the pan and cook for 3–4 minutes, stirring gently so the eggs coat the spinach and bacon.
- Whisk the dressing ingredients together in a small bowl.
- Chop the boiled potatoes into quarters and transfer them to a large salad bowl.
- Combine the warm egg, bacon, and spinach mixture with the potatoes.
- Pour the dressing over the salad and toss well to coat evenly.
- Serve immediately.
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
- 1/2 teaspoon of garlic flakes
- 1/2 teaspoon of shallot flakes
- 1/2 teaspoon of dried parsley
- 1/2 teaspoon of paprika
- 1 tablespoon of lemon juice
- pinch of salt and pepper
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.
