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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 1 |
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Ingredients:
3 pounds small red potatoes, quartered |
1 1/4 teaspoons salt, divided |
1 1/2 cups shredded fresh baby spinach |
3/4 cup hellmann's real mayonnaise |
1/4 cup chopped fresh flat-leaf parsley |
2 cooked bacon slices, crumbled |
2 tablespoons chopped green onion |
1 teaspoon grated lemon rind |
1/4 teaspoon freshly ground pepper |
1 cup celery slices |
Directions:
1. Bring potatoes, 1 tsp. salt, and water to cover to a boil in a large Dutch oven over high heat; cook 20 to 25 minutes or until potatoes are tender. Drain and toss with spinach.
2. Stir together mayonnaise, next 5 ingredients, and remaining 1/4 tsp salt. Place potato mixture in a large mixing bowl; add celery and mayonnaise mixture, stirring gently until blended. Cover and chill at least 1 hour or until ready to serve.
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