Garden Spinach-Potato Salad |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Not only is this summer side dish something to look at, it's a treat for the taste buds, too. The medley of textures and garden-fresh ingredients perfectly compliment one another for a delightfully different potato salad. Ingredients:
2 large cucumbers, chopped |
1 small red onion, sliced |
1/2 cup white wine vinegar, divided |
2 pounds small red potatoes, halved |
2 garlic cloves, minced |
1-1/2 teaspoons salt |
1/2 teaspoon celery seed |
1/2 teaspoon coarsely ground pepper |
1 package (6 ounces) fresh baby spinach |
8 bacon strips, cooked and crumbled |
1/2 cup snipped fresh dill |
1/4 cup olive oil |
Directions:
1. In a small bowl, combine the cucumbers, onion and 1/4 cup vinegar. Let stand for 20 minutes.
2. Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain. Transfer to a large bowl. Drizzle with remaining vinegar; sprinkle with garlic, salt, celery seed and pepper. Cool.
3. Add the spinach, bacon, dill, oil and cucumber mixture; toss to coat. Serve at room temperature or chilled. Yield: 12 servings (1 cup each).
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