Tuscan Potato Salad
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Tuscan Potato Salad
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Warm potato salad with bacon, Italian sausage, sun dried tomatoes and spinach – I call this my Tuscan Potato Salad! Inspired by Zuppa Toscana and Tuscan Chicken recipes, this insanely delicious potato salad will become your new obsession!
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Ingredients
For the potatoes
- 4 potatoes peeled and cubed, golden variety
- 1 tsp salt
For the salad
- 5 Bacon streaky rashers
- 4 Italian sausage
- 4 tbsp sun-dried tomatoes diced
- 3 cups spinach 100g
- 2 tbsp olive oil from the tomato jar or virgin olive oil
- 1 tsp salt or to taste
- 1 tsp Italian seasoning
- ½ tsp black pepper or to taste, freshly ground
Instructions
- Dice the sun-dried tomatoes and reserve their oil to use in the salad. Roughly chop the spinach.
- Cook the bacon. Add the bacon in a heavy skillet set over high heat. The bacon fat will render as it cooks so you don't need to add additional oil. Cook until crisp then transfer to a paper towel lined plate. Roughly chop or crumble with your fingers.
- Squeeze the sausage meat out of the casings. Add to the hot skillet where you cooked the bacon and fry for about five minutes, breaking it up with your wooden spoon and stirring frequently. You want the sausage to be cooked through with some crispy edges. Note: if the pan is too dry you can add a splash of olive oil. Transfer the sausage to your salad bowl.
- Peel the potatoes and cut into large cubes. Add to a pot with salt and water and bring to the boil. Reduce the heat to a simmer and cook until the potatoes are tender. Drain the potatoes and add to the salad bowl.
- Add the sun dried tomatoes and spinach to the warm potatoes and toss everything together. Sprinkle with the crispy bacon and add the olive oil you reserved from the tomatoes. Season with salt, pepper and Italian seasoning. YUM!
Notes
- STORING: Store leftovers for up to three days in the fridge. You can serve the salad cold or reheat it in the microwave if you like.
- RECIPE NOTES: In most potato salad recipes you would allow the potatoes to cool down before mixing with other ingredients. This recipe is meant to be served warm and the heat of the cooked ingredients is supposed to wilt the spinach a little.
Nutrition Information
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Calories
712kcal
(36%)
Carbohydrates
36g
(12%)
Protein
24g
(48%)
Fat
52g
(80%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
7g
(41%)
Monounsaturated Fat
25g
(125%)
Trans Fat
0.04g
(2%)
Cholesterol
103mg
(34%)
Sodium
2201mg
(92%)
Potassium
1360mg
(29%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin A
2177IU
(44%)
Vitamin C
44mg
(49%)
Calcium
80mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 712 kcal
% Daily Value*
| Calories | 712kcal | 36% |
| Carbohydrates | 36g | 12% |
| Protein | 24g | 48% |
| Fat | 52g | 80% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 25g | 125% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 103mg | 34% |
| Sodium | 2201mg | 92% |
| Potassium | 1360mg | 29% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 2177IU | 44% |
| Vitamin C | 44mg | 49% |
| Calcium | 80mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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