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Roasted Potato and Bacon Salad with Warm Dressing

Created by ForeverMama on September 3, 2024

2 pounds new potatoes, quartered
2 teaspoons olive oil
2 tablespoons fresh rosemary, chopped
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
Vegetable cooking spray
8 slices bacon (turkey bacon is noted for this recipe, but regular pork bacon works really well too and in my opinion, tastes better)

Step 1: Combine potatoes, oil, rosemary, 1/2 teaspoon salt, and 1/2 teaspoon black pepper, tossing gently, and spread in a 15 x 10-inch jelly roll pan coated with cooking spray.
Step 2: Bake at 400-degrees F for 40 - 50 minutes or until potatoes are tender and lightly browned. Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper; keep warm.
Step 3: Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving drippings in skillet. Crumble bacon, and set aside. NOTE: depending on bacon used pork vs. turkey, you may need to adjust the amount of bacon fat reserved for the dressing.
Step 4: Whisk vinegar, next 3 ingredients, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper into skillet with reserved bacon fat; cook over medium heat, whisking occasionally, 3 - 4 minutes or until thoroughly heated.
Step 5: Combine spinach and mixed greens; drizzle with warm dressing, tossing to coat. Top with potatoes, bacon, and Parmesan cheese; serve immediately.