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
- 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
Serving: 1gCalories: 241kcalCarbohydrates: 18gProtein: 18gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 7gCholesterol: 205mgSodium: 444mgFiber: 2gSugar: 3g
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.