6 large eggs; soft- cooked in shell; peeled & quartered
Instructions
PLACE potatoes in a large stockpot & add enough water to cover by 4 inches. Bring to a boil over high heat. Reduce heat to medium high & simmer for 20 minutes, or until potatoes are fork tender. Drain & set aside.
IN A LARGE NONSTICK SKILLET, fry bacon over med. heat until crispy. Remove from pan, reserving 2 T's bacon grease. Let bacon cool. Crumble bacon. Set aside.
HEAT reserved bacon grease in the skillet over med. heat. Add potatoes & cook for 5 minutes, or until browned, stirring frequently. Remove potatoes from pan.
REDUCE heat to med. Add lemon zest & juice to pan, scraping the bottom to release brown bits. Add olive oil, salt, & pepper, whisking well to combine.
Serving
Suggestions
PLACE spinach in bowl. Top with potatoes, bacon, & eggs. Pour hot oil mixture over spinach, tossing gently, Serve immediately.
Originally Submitted
12/26/2012
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