Warm Potato Salad With Wilted Spinach |
|
 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
I got this recipe from The Good Egg by Marie Simmons. She also offers a version with bacon, but I think this is really good without it. I'd guess this doesn't keep too well...I couldn't say for sure, though, because we finished it off pretty fast. Ingredients:
1 1/2 lbs waxy potatoes |
4 cups packed rinsed, and trimmed spinach leaves (or just use baby spinach) |
6 hard-boiled eggs, peeled and quartered |
1 red onion, cut in slivers |
10 tablespoons vegetable oil |
7 tablespoons cider vinegar |
1 tablespoon dijon mustard |
Directions:
1. Place the potatoes in a saucepan and boil, covered, until tender (approx. 25 minutes). Drain and let cool.Peel the potatoes and cut in 1/2-inch pieces.
2. Add potatoes, spinach, eggs, and onion to a serving bowl.
3. Add the oil, vinegar, mustard, and 1 tsp salt to a skillet and cook over low heat, whisking, until very hot.
4. Pour the hot dressing over the salad and toss to blend. Salt and pepper to taste.
|
|