Warm Wilted Spinach Potato Salad, with a Sweet and Sour Dressing

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"A different type of 'potato salad.' The roasted potatoes and onions will lightly wilt the spinach; tossed with a sweet and sour dressing, and finished with chopped eggs - it's delicious - and, just a bit unique. My family loved this salad; and, it was always a hit at parties. Super easy to prepare too."

Original is 5 servings
  • Garnish


  • Serving Size: 1 (244.3 g)
  • Calories 313.6
  • Total Fat - 23.2 g
  • Saturated Fat - 4.4 g
  • Cholesterol - 209.9 mg
  • Sodium - 189.2 mg
  • Total Carbohydrate - 16 g
  • Dietary Fiber - 3.5 g
  • Sugars - 2.8 g
  • Protein - 11.5 g
  • Calcium - 136.9 mg
  • Iron - 5.4 mg
  • Vitamin C - 27.1 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Potatoes and Onions ... Add the potatoes and garlic to a bowl; drizzle with olive oil, and plenty of salt and pepper, and toss to coat. Spread the potatoes out on a sheet pan, lined with parchment paper or foil, for easy clean up. On the other end of the same pan, add the onion slices. Pour any oil, and seasoning from the bowl over the onions. If there isn't enough, drizzle a bit more over the slices; then, season with salt and pepper.

Step 2

Bake ... Middle shelf, in a 425 degree oven for 20-30 minutes, until the potatoes are tender - but, you don't want them to become mashed potatoes - just fork tender. The onions will not take as long as the potatoes, so keep an eye on them. Once they become tender, and lightly golden brown, remove them, dice, cover to keep warm, and set to the side.

Step 3

Dressing ... As the potatoes and onions bake, make your dressing. I love to use a small mason jar, or tupperware container. Just add all the ingredients, shake; and, it's done. You can also use a measuring cup or small bowl too. Let it come to room temp before using.

Step 4

Eggs ... Use whatever method you prefer. I like to add the eggs to a pot of cold water, and bring to a boil. Turn off the heat, cover; and, let it set 12 minutes. Cool and rinse under cold water, and peel - dice. I usually make these well in advance.

Step 5

Salad ... While still warm - toss the spinach, warm roasted potatoes, and onions in a large bowl. Drizzle half of the dressing over the salad, and lightly toss to combine. The warmth of the potatoes will wilt the spinach.

Step 6

Serve and ENJOY! ... Plate on a serving platter, and top with the chopped eggs. Garnish with fresh parsley; and, extra drizzle of dressing. I always serve extra dressing on the side. I love this salad warm or room temperature; and, it is great served with roasted chicken.


No special items needed.

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