Bacon and Egg Potato salad with Creamy Greek dressing
An easy bacon and egg salad with spinach and a creamy dressing that can be served as a main or a side dish.
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
Serving: 1gCalories: 241kcalCarbohydrates: 18gProtein: 18gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 7gCholesterol: 205mgSodium: 444mgFiber: 2gSugar: 3g
Please note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual.
You are ultimately responsible for all decisions pertaining to your health. This website is written and produced for entertainment purposes only.
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