The recent warm spell has been perfect for light, refreshing dishes, and this Red Potato, Bacon, and Spinach Salad fits the bill. It captures all the classic flavors of a summer potato salad but elevates them with fresh baby spinach (or arugula) and crisp bacon for extra texture and savory bite.
With the sunny weather many of us are firing up the grill and spending more time outside. Whether you’re hosting a backyard barbecue or enjoying a casual meal on the deck, this salad pairs beautifully with grilled mains and makes a vibrant side for warm-weather gatherings.
This salad brings together tender, slightly sweet baby red potatoes, crunchy bacon, bright scallions, and a generous handful of spinach. A creamy lemon-Dijon dressing ties everything together, adding brightness and a subtle tang that complements the potatoes and greens.
Baby red potatoes are ideal here: their thin skins and creamy interior hold up well when boiled whole, and they soak up the dressing without becoming mushy. The bacon adds a smoky crunch while scallions provide a mild onion flavor. Tossed with fresh spinach or arugula, the salad stays light but satisfying.
Homemade dressing is quick and easy, and it really makes a difference compared to store-bought options. The lemon juice and Dijon mustard brighten the mayo base, while a touch of honey balances the acidity for a harmonious finish.
Other great salad recipes!
If you want more summer salad ideas to serve alongside this dish, consider these options for variety and flavor.
- California Pasta Salad
- Mexican Fiesta Salad
- Classic Bean Salad
- Greek Salad
Red Potato Bacon and Spinach Salad Recipe
Ingredients
- 1 1/2 pounds baby red potatoes
- 8 slices bacon
- 2 cups baby spinach or arugula
- 6 scallions (green onions)
- 3 tbsp mayonnaise
- 2 tbsp dijon mustard
- 2 tbsp lemon juice
- 1 1/2 tbsp honey
- 1/2 tsp salt
Instructions
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Boil baby red potatoes whole until tender. Cool completely, then cut in half.
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Cook bacon until crispy. Drain on paper towel and, once cool, chop into bite-sized pieces.
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Thinly slice the scallions.
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In a large bowl, combine the halved potatoes, bacon, and scallions with the spinach or arugula.
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Prepare the dressing by whisking together mayonnaise, Dijon mustard, lemon juice, honey, and salt.
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Pour the dressing over the salad and gently toss until everything is evenly coated. Serve chilled or at room temperature.
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Nutrition
Per serving:
Nutrition Disclaimer