Garden Spinach-Potato Salad Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
2 large cucumbers, chopped
1 small red onion, sliced
1/2 cup white wine vinegar, divided
2 pounds small red potatoes, halved
2 garlic cloves, minced
1-1/2 teaspoons salt
1/2 teaspoon celery seed
1/2 teaspoon coarsely ground pepper
1 package (6 ounces) fresh baby spinach
8 bacon strips, cooked and crumbled
1/2 cup snipped fresh dill
1/4 cup olive oil
Instructions
In a small bowl, combine the cucumbers, onion and 1/4 cup vinegar. Let stand for 20 minutes.
Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain. Transfer to a large bowl. Drizzle with remaining vinegar; sprinkle with garlic, salt, celery seed and pepper. Cool.
Add the spinach, bacon, dill, oil and cucumber mixture; toss to coat. Serve at room temperature or chilled.
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