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Spinach and Artichoke Potato Salad with Pancetta

If you love spinach and artichoke dip, this potato salad recipe is going to be your BFF.

Creamy Spinach and Artichoke Potato Salad

The rich, creamy decedent dressing is the perfect addition to the rustic baby red potatoes, crispy pancetta and spinach.

I used these smoked artichoke hearts by Fume-Eh in this recipe, but marinated artichokes would work too!

My favourite thing about this recipe, beside the taste is the fact that you can use fresh spinach and you don't even have to saute it! Just mix the fresh spinach leaves into the hot potatoes, and the heat from the potatoes will wilt the spinach 😍

Spinach and Artichoke Potato Salad with Pancetta

Serves 4-6

What you'll need:

1.5 baby red potatoes, cut in half

2 tsp kosher salt

1 tsp apple cider vinegar

227ml can sliced water chestnuts, drained

142g container baby spinach leaves

150g pancetta, cut into 1/2 inch cubes (bacon would work too)

1/2 cup mayo

1/3 cup Greek yogurt (or sour cream)

1/2 of 250g block cream cheese, softened

1 tsp dijon mustard

1 tsp sugar

1/2 tsp black pepper

250 ml jar smoked artichoke hearts, drained & roughly chopped

1 small red onion, minced

1/3 - 1/2 cup crispy fried onions, for sprinkling on top


Add 1.5 lb baby red potatoes and 2 tsp kosher salt to a large pot and cover with 4 inches of water. Bring to a boil over high heat. Once boiling, reduce the heat to medium high and cook until just fork tender (approx 6-8 mins depending on the size of the potatoes). Immediately drain the potatoes and give them a good

shake to get the excess water off. Return the

potatoes to the hot pot and add 1 tsp apple cider vinegar and toss to coat the potatoes. Add the can of sliced and drained water chestnuts to the pot. Use a wooden spoon or spatula to break up the potatoes and water chestnuts into smaller chunks (I like a rustic/chunkly potato salad, but if you prefer a mashed potato salad, mash the potatoes then add in the water chestnuts). Stir the entire container of spinach into the hot potatoes (the heat from the potatoes will cook and wilt the spinach. Set aside to cool in the hot pot, uncovered.

While the potatoes are cooking, add the 15g diced pancetta to a cold, medium size frying over medium heat. Cook stirring every so often, until the pancetta is golden and crisp and the fat has rendered. Stir the pancetta and the rendered fat into the pot with the potatoes, water chestnuts and spinach.

In a large bowl whisk together 1/2 cup mayo, 1/3 cup Greek yogurt, 1/2 block of softened cream cheese, 1 tsp dijon mustard, 1 tsp sugar, 1/2 tsp black pepper. Add the minced red onion and roughly chopped artichoke hearts to the bowl, followed by the potato mixture. Mix everything together until everything is evenly coated in the dressing. Taste and adjust seasoning. Cover and refrigerate for at least 2 hours.

To serve: Mound the potato salad into a nice serving bowl, sprinkle with 1/3-1/2 cup crispy fired onions, and dig in!

Enjoy, my friends!

Chef Jill's Signature



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