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Potato Spinach & Blue Cheese Salad


Quick and easy

Quick and easy

Quick and easy

Prep Time:

20 minutes

Cook Time:

25 minutes


4-6 servings


1  lb.  red potatoes

1  (10 oz.) bag  fresh spinach

8  slices  H-E-B Fully Cooked Bacon

1/2  medium onion, chopped

1/2  cup  walnut pieces

2  tsps.  chopped garlic

1/3  cup  extra-virgin olive oil

1/4  cup  balsamic vinegar

4  oz.  blue cheese crumbles


Cut potatoes into 3/4-inch cubes; place in a 2-quart pot and cover with water. Bring to a boil and cook over medium heat 15 to 20 minutes until tender. Drain well.

Meanwhile, remove tough stems from spinach. Tear spinach into bite-sized pieces; set aside.

Slice bacon into 1/2-inch pieces. Chop onion. Saute bacon and onion in a large non-stick skillet over Medium-High heat 5 minutes. Add walnuts and garlic; Saute 3 more minutes.

Stir in olive oil and vinegar; heat 30 seconds. Add spinach and stir 1 minute, until just beginning to wilt. Remove from heat.

Combine spinach mixture with potatoes in a large bowl. Sprinkle with cheese and toss gently. Serve warm.
Nutritional Information
No Nutritional Information Available

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