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 Pasta recipes, this insanely delicious potato salad will become your new obsession!
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Summer’s here and potato salad recipes rule, am I right? I always make a big batch of my Greek Potato Salad whenever we barbecue and have friends over.
This year I wanted to try something a bit different… enter Tuscan Potato Salad! Is it really Italian? Errr, not quite… This recipe is actually inspired by Olive Garden’s wildly popular Zuppa Toscana.
I wanted to create a Zuppa Toscana Potato Salad recipe, taking the elements of the rich potato soup and bringing them into a warm potato salad. Guess what? It is FREAKING DELICIOUS!!
OUR WARM POTATO SALAD INGREDIENTS
Let’s take a look at what we will need to make this no mayo potato salad…
- Potatoes: Yukon Gold or in the UK Golden King potatoes. Any good all-rounder potato can be used in this recipe.
- Italian sausage: choose good quality sausages with high meat content.
- Bacon: streaky bacon fried until crisp… try not to eat it all before making the salad!
- Spinach: baby spinach
- Sundried tomatoes in olive oil (and we will be using the olive oil)
- Italian seasoning, salt, pepper
- Optional ingredients: chopped olives or capers, sliced red onion, roasted red peppers (from a jar), artichoke hearts.
HOW TO MAKE TUSCAN POTATO SALAD
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Dice the sun-dried tomatoes and reserve 2-3 tablespoons of 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!
SERVING SUGGESTIONS
You can serve this salad with most grilled dishes or even as a main meal as it is very filling. Here are some suggestions:
RECIPE NOTES
SHOULD I COOL THE POTATOES BEFORE USING? 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.
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.
HAVE YOU MADE MY WARM TUSCAN POTATO SALAD RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram with @supergolden88 and the tag #supergoldenbakes and make my day! I have also just launched my TikTok channel and would love to meet you there 🙂
Tuscan Potato Salad
Ingredients
For the potatoes
- 4 golden potatoes peeled and cubed
- 1 tsp salt
For the salad
- 5 streaky bacon rashers
- 4 Italian sausages
- 4 tbsp sun-dried tomatoes diced
- 3 cups (100g) spinach
- 2 tbsp olive oil from the tomato jar or virgin olive oil
- 1 tsp salt or to taste
- 1 tsp Italian seasoning
- ½ tsp freshly ground black pepper or to taste
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!
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