Best 10 Warm Potato Salad With Wilted Spinach Recipes

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Warm potato salad with wilted spinach is a delightful and comforting dish that offers a harmonious blend of flavors and textures. Featuring tender potatoes, earthy spinach, and a tangy dressing, this salad is a perfect accompaniment to grilled meats, roasted vegetables, or as a standalone meal. The vibrant colors and fresh ingredients make it a visually appealing dish that is sure to impress your guests. With its combination of warm and cold elements, this salad offers a unique and satisfying dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

WARM DIJON POTATO SALAD



Warm Dijon Potato Salad image

A tangy take on LaVerne Kaeppel's original recipe; this one has more dressing and a bit of a kick!

Provided by MommyKirsten

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 35m

Yield 8

Number Of Ingredients 11

5 red potatoes
½ cup reduced-fat mayonnaise
2 tablespoons grated Parmesan cheese
1 ½ tablespoons Dijon mustard
4 teaspoons cider vinegar
½ teaspoon cayenne pepper
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon paprika
½ red onion, thinly sliced
2 green onions, chopped

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and cut into cubes.
  • Combine mayonnaise, Parmesan cheese, Dijon mustard, vinegar, cayenne pepper, salt, black pepper, and paprika in a large bowl. Add potatoes, red onion, and green onions; gently toss to combine.

Nutrition Facts : Calories 155.3 calories, Carbohydrate 24.1 g, Cholesterol 6.3 mg, Fat 5.6 g, Fiber 2.6 g, Protein 3.3 g, SaturatedFat 1.1 g, Sodium 344.8 mg, Sugar 2.4 g

MOMMA'S WARM POTATO SALAD



Momma's Warm Potato Salad image

My friend's mom makes the absolute best potato salad. It is like a really good egg salad with potatoes in it.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 10

3 medium Yukon Gold potatoes (about 1-1/2 pounds), peeled and cubed
6 hard-boiled large eggs, chopped
2 celery ribs, chopped
1 small onion, chopped
1/2 cup chopped green pepper
1/2 cup mayonnaise
2 tablespoons Dijon mustard
3/4 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon hot pepper sauce

Steps:

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain potatoes and place in a large bowl. Add the eggs, celery, onion and green pepper., In a small bowl, mix the remaining ingredients; add to potato mixture. Toss gently to coat. Serve warm. Cover and refrigerate leftovers.

Nutrition Facts : Calories 291 calories, Fat 20g fat (4g saturated fat), Cholesterol 219mg cholesterol, Sodium 593mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.

WILTED SPINACH SALAD



Wilted Spinach Salad image

An interesting salad that is definitely not low cal! Very popular as a side dish or a meal with my family and friends.

Provided by CHPBD

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 45m

Yield 8

Number Of Ingredients 8

6 eggs
1 pound bacon
2 bunches fresh spinach, rinsed and dried
4 green onions, thinly sliced
2 eggs
¼ cup white sugar
¼ cup white vinegar
¼ cup red wine vinegar

Steps:

  • Place 6 eggs in a medium saucepan with enough cold water to cover. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside, reserving approximately 1/2 cup of drippings in the skillet.
  • In a large bowl, toss together the spinach and green onions.
  • Heat the reserved drippings over low heat. In a small bowl, whisk together the 2 remaining eggs, sugar, white vinegar, and red wine vinegar. Add to warm grease, and whisk for about a minute, until thickened. Pour at once over spinach, add crumbled bacon, and toss to coat. Garnish with chopped egg.

Nutrition Facts : Calories 220.7 calories, Carbohydrate 11.1 g, Cholesterol 206.5 mg, Fat 13.1 g, Fiber 2.1 g, Protein 15.8 g, SaturatedFat 4.2 g, Sodium 568.6 mg, Sugar 7.2 g

WARM POTATO SALAD WITH WILTED SPINACH



Warm Potato Salad With Wilted Spinach image

I got this recipe from "The Good Egg" by Marie Simmons. She also offers a version with bacon, but I think this is really good without it. I'd guess this doesn't keep too well...I couldn't say for sure, though, because we finished it off pretty fast.

Provided by Aunt Cookie

Categories     Spinach

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 1/2 lbs waxy potatoes
4 cups packed rinsed, and trimmed spinach leaves (or just use baby spinach)
6 hard-boiled eggs, peeled and quartered
1 red onion, cut in slivers
10 tablespoons vegetable oil
7 tablespoons cider vinegar
1 tablespoon Dijon mustard

Steps:

  • Place the potatoes in a saucepan and boil, covered, until tender (approx. 25 minutes). Drain and let cool.Peel the potatoes and cut in 1/2-inch pieces.
  • Add potatoes, spinach, eggs, and onion to a serving bowl.
  • Add the oil, vinegar, mustard, and 1 tsp salt to a skillet and cook over low heat, whisking, until very hot.
  • Pour the hot dressing over the salad and toss to blend. Salt and pepper to taste.

Nutrition Facts : Calories 573.8, Fat 42.4, SaturatedFat 6.9, Cholesterol 279.8, Sodium 171.9, Carbohydrate 34.7, Fiber 5, Sugar 3.6, Protein 14.2

WARM SPINACH SALAD WITH PORK MILANESE



Warm Spinach Salad With Pork Milanese image

Provided by Alex Guarnaschelli

Time 30m

Yield 4 servings

Number Of Ingredients 15

1/2 pound pork top round or pork shoulder, sliced 1/4 inch thick
1 large egg
1/4 cup all-purpose flour
1 cup breadcrumbs
1 tablespoon grated parmesan cheese
Kosher salt and freshly ground pepper
1/4 cup vegetable oil
For the salad:
1 tablespoon extra-virgin olive oil
1 pint multicolored cherry tomatoes
Kosher salt
Pinch of red pepper flakes
8 fresh basil leaves
1 tablespoon fresh lemon juice
10 cups baby spinach (about 6 ounces)

Steps:

  • Prepare the pork: Pound the meat between 2 pieces of plastic wrap with a heavy skillet or mallet until thin. Crack the egg into a shallow bowl and add a touch of cold water; whisk to blend. Put the flour in a separate shallow bowl. Combine the breadcrumbs and parmesan in a third bowl; season with salt and pepper. Dip each slice of pork in the flour, then the egg, then the breadcrumb mixture, turning to coat. Place in a single layer on a baking sheet; set aside.
  • Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Remove from the heat and add the pork slices in a single layer. Return to the heat and cook until golden brown, about 3 minutes. Add the remaining 2 tablespoons vegetable oil and flip the pork; cook 2 to 3 more minutes, or until cooked through. Transfer to paper towels to drain; slice into strips.
  • Make the salad: Wipe out the skillet. Add the olive oil and tomatoes and increase the heat to high. Season with salt, add the red pepper flakes and cook until the tomatoes blister, 1 to 2 minutes; stir in the basil and lemon juice. Place half of the spinach in a medium bowl. Pour the tomatoes and any pan juices over the spinach and toss to wilt slightly; taste for seasoning. Toss with the remaining spinach. Divide among plates and top with the pork. Serve immediately.

CHUNKY CHEESE POTATO SOUP AND WILTED SPINACH SALAD



Chunky Cheese Potato Soup and Wilted Spinach Salad image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 14

1/2 pound bacon
1/2 white onion, diced
4 russet potatoes, chopped
4 cups heavy cream
Salt and pepper
2 cups grated cheddar cheese
1 teaspoon all-purpose flour
3 large rolls, split
Wilted Spinach Salad, recipe follows
5 slices bacon
3 tablespoons red wine vinegar
1 tablespoon sugar
1 bunch fresh spinach, washed, stems removed
1 tomato, chopped

Steps:

  • In a large pot, cook the bacon until it is browned and crispy. Remove the bacon strips and crumble, leaving the drippings in the pot.
  • Cook the onion and potatoes in the bacon drippings until they are tender, approximately 15 minutes. Stir in the cream, salt, and pepper. Dredge the cheese in flour and slowly add the cheese to the pot until it is melted. Add the crumbled bacon to the pot and stir everything together until it reaches your desired consistency.
  • Serve in a hollowed out bread roll.
  • In a medium sized pan, cook the bacon until it is browned and crispy. Remove the bacon strips from the pan, leaving only the drippings. Slowly add the vinegar to the pan, whisking constantly. Whisk in the sugar. Put the spinach into the pan and toss the leaves with the dressing until they wilt slightly. Remove the salad from the pan and garnish with chopped tomatoes and crumbled bacon.

WARM SPINACH SALAD WITH FRIED EGG AND POTATOES



Warm Spinach Salad with Fried Egg and Potatoes image

Sunny-side up eggs cook in the wink of an eye, ready to top a spinach salad with potatoes that are sautéed in the same skillet.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 20m

Number Of Ingredients 9

4 tablespoons olive oil
2 baking potatoes (about 1 pound total), scrubbed and cut into 1/2-inch cubes
Coarse salt and ground pepper
2 tablespoons red-wine vinegar
1 tablespoon Dijon mustard
1 shallot, minced
2 bunches flat-leaf spinach (2 pounds total), thick stems removed, leaves washed well and roughly torn
2 ounces Parmesan, shaved with a vegetable peeler
4 large eggs

Steps:

  • In a large nonstick skillet, heat 2 tablespoons oil over medium. Add potatoes; season with salt and pepper. Cook, tossing occasionally, until potatoes are tender and browned, 12 to 14 minutes.
  • Meanwhile, in a large bowl, combine remaining 2 tablespoons oil with vinegar, mustard, and shallot; season with salt and pepper, and whisk to combine. Add spinach and Parmesan (do not toss); set aside.
  • When potatoes are done cooking, immediately transfer to bowl with spinach and dressing (reserve skillet). Toss salad until spinach is slightly wilted, and divide among 4 plates.
  • Heat skillet over medium, and gently crack eggs into skillet without breaking yolks; season with salt and pepper. Cook until whites are almost set, about 1 minute. Cover, turn off heat, and let stand until whites are just set but yolks are still soft, about 2 minutes more. Top each salad with a fried egg, and serve immediately.

ARMENIAN-STYLE POTATO SALAD



Armenian-Style Potato Salad image

Potato salad is the first food I remember eating, so I really do have a deep emotional attachment, but every so often, I crave something completely different-and this Armenian-style potato salad is completely different. And completely delicious. And, unlike American-style, completely safe left on a sunny picnic table for hours. Serve drizzled with more olive oil and garnished with more fresh mint.

Provided by Chef John

Categories     No Mayo Potato Salad

Time 3h30m

Yield 8

Number Of Ingredients 14

3 pounds Yukon Gold potatoes, peeled, quartered, and sliced into 1/4-inch pieces
1 tablespoon kosher salt, or more to taste
1 tablespoon dried mint, divided
½ cup mild olive oil, divided
1 large red onion, diced
½ cup diced red bell pepper
2 cloves garlic, minced
⅓ cup lemon juice, or more to taste
½ cup thinly sliced green onions
¼ cup chopped fresh mint
2 tablespoons chopped fresh Italian parsley
¼ teaspoon freshly ground black pepper
¼ teaspoon Aleppo chili flakes
1 pinch cayenne pepper

Steps:

  • Transfer sliced potatoes into a large pot with enough cold water to cover the potatoes by a couple of inches. Stir in 1 rounded tablespoon kosher salt and 2 ½ teaspoons dried mint. Bring to a boil over high heat. Reduce heat to medium and let cook until tender, about 15 minutes, checking every 5 to 6 minutes for doneness. Drain well.
  • Transfer cooked potatoes to a large mixing bowl and let cool slightly.
  • While potatoes cool, heat ¼ cup olive oil in a skillet over medium-high heat. Add red onion, red bell pepper, garlic, and a pinch of salt; cook and stir for just 1 minute. Turn off the heat and stir in remaining dried mint.
  • Drizzle freshly squeezed lemon juice into potatoes and toss gently with a spatula. Add green onions, red onion mixture, remaining olive oil, fresh mint, fresh parsley, salt to taste, black pepper, chili flakes, and cayenne. Mix with a spatula until combined.
  • Cover with plastic wrap and refrigerate until chilled and flavors have melded, 3 to 4 hours.
  • Unwrap; stir, taste, and adjust seasonings as needed to personal tastes. The salad almost always needs more salt stirred in once it's tasted after being chilled. Serve.

Nutrition Facts : Calories 271.7 calories, Carbohydrate 34.9 g, Fat 13.8 g, Fiber 3.6 g, Protein 4.2 g, SaturatedFat 1.9 g, Sodium 734.2 mg

WILTED KALE AND ROASTED-POTATO WINTER SALAD



Wilted Kale and Roasted-Potato Winter Salad image

Provided by Gina Marie Miraglia Eriquez

Categories     Blender     Potato     Side     Roast     Vegetarian     Dinner     Parmesan     Kale     Winter     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 (main course) or 6 (side dish) servings

Number Of Ingredients 9

2 pounds Yukon Gold potatoes, cut into 1-inch pieces
1/3 cup olive oil
4 garlic cloves (3 thinly sliced and 1 minced)
1/3 cup grated Parmigiano-Reggiano
1/4 cup well-stirred tahini
2 tablespoons water
3 tablespoons fresh lemon juice
3/4 pounds kale, stems and center ribs discarded and leaves very thinly sliced crosswise
Accompaniment: lemon wedges

Steps:

  • Preheat oven to 450°F with rack in upper third.
  • Toss potatoes with oil and 1/2 teaspoon each of salt and pepper in a large 4-sided sheet pan, then spread evenly. Roast, stirring once, 10 minutes. Stir in sliced garlic and roast 10 minutes more. Sprinkle with cheese and roast until cheese is melted and golden in spots, about 5 minutes.
  • Meanwhile, purée tahini, water, lemon juice, minced garlic, and 1/2 teaspoon salt in a blender until smooth, about 1 minute. (Add a bit of water if sauce is too thick.)
  • Toss kale with hot potatoes and any garlic and oil remaining in pan, then toss with tahini sauce and salt and pepper to taste.

WARM MUSHROOM & WILTED SPINACH SALAD



Warm Mushroom & Wilted Spinach Salad image

Growing up we used to have a salad like this all the time, and it was about the only way I would eat spinach. Still love this combination. I think this particular recipe originated from the side of a bag of mushrooms. I have tweaked it over the years because I don't like to cook the spinach, I prefer to just toss the hot hot dressing over the spinach, which just wilts it enough without cooking it. I'm always throwing bread loaf ends into the freezer, this is a good recipe to use some of them in. Toss the final salad with cheese if you like. Beware, your house will smell like vinegar!!

Provided by magpie diner

Categories     Spinach

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

3/4 lb fresh spinach (washed and dried)
1/4 red onion, very thinly sliced (white or sweet onion is good too)
1 red bell pepper, seeded and diced
3 slices whole grain bread, any nutty, grainy bread is good
4 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
3 tablespoons lemon juice
2 teaspoons grainy mustard
1 lb mushroom, sliced
sea salt
pepper
1/2 cup freshly grated parmesan cheese (optional)
1 tablespoon white wine vinegar (optional)
1 tablespoon olive oil (optional)

Steps:

  • Shred the spinach by hand into a large bowl. Add the sliced onion and red pepper to the spinach.
  • Toast the bread and then cut it into crouton style cubes. Alternatively, you could cut into cubes first and toast it in the oven so they get toasty all over. Do whichever time permits. Add to the spinach.
  • Warm the oil in a saute pan over medium heat. Add in the garlic and let it cook for a few minutes, being careful not to burn. Stir in the lemon juice, the oregano, basil and mustard, and finally the mushrooms. Let the mushrooms cook for about 5-7 minutes and adjust the seasoning, adding in freshly ground pepper and a little sea salt. It should taste like hot salad dressing at this point. If you prefer it tangier, add more lemon juice or a little wine vinegar.
  • You should have enough dressing in the pan to fully coat the spinach now, but you can add another tbsp or so of olive oil if you feel like it's not enough. Just make sure it's nice and hot.
  • Toss the hot dressing over the spinach. Toss well so that the spinach wilts. Toss in the parmesan cheese if desired. Serve warm & enjoy!

Nutrition Facts : Calories 235.3, Fat 15.2, SaturatedFat 2.2, Sodium 202.8, Carbohydrate 19.6, Fiber 5.5, Sugar 5.7, Protein 9.3

Tips for Making Warm Potato Salad with Wilted Spinach:

  • Choose the right potatoes: Waxy potatoes like Yukon Gold or new potatoes hold their shape well and are less likely to fall apart when cooked.
  • Cook the potatoes properly: Boil the potatoes until they are tender but still have a slight bite to them. Avoid overcooking, as this will make them mushy.
  • Use fresh spinach: Fresh spinach wilts quickly and easily, making it the perfect addition to this salad. If you don't have fresh spinach, you can use baby kale or arugula.
  • Make the dressing ahead of time: The dressing for this salad can be made up to 2 hours in advance. This will allow the flavors to meld and develop.
  • Don't overdress the salad: A little dressing goes a long way in this salad. Start with a small amount and add more to taste.
  • Serve the salad warm: This salad is best served warm, but it can also be served at room temperature.

Conclusion:

Warm potato salad with wilted spinach is a delicious and easy-to-make side dish that is perfect for any occasion. It is a great way to use up leftover potatoes, and it is also a healthy and satisfying meal. The combination of warm potatoes, wilted spinach, and tangy dressing is sure to please everyone at your table.

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