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Potato Spinach Salad

This salad tastes delicious chilled or warm and is the perfect portable picnic food.

by Dreena Burton

January 10, 2010

Serves: 4
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Serves 4

What You Need for the Salad:

  • 1-1/2 pounds new, fingerling or red potatoes
  • 2-1/2 cups baby spinach, whole or roughly chopped
  • 1/4 cup fresh basil, julienned
  • 3/4 cup marinated artichokes, chopped (from jar, rinsed and patted dry)
  • 2/3 cup red peppers, finely chopped
  • 1/3 cup pitted kalamata olives, chopped
  • 1/8 cup toasted pine nuts

What You Need for the Vinaigrette:

  • 2-1/2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1-1/2 teaspoons agave nectar
  • 1/2 teaspoon sea salt
  • Freshly ground black pepper
  • 4-1/2 tablespoons extra-virgin olive oil
  • 1/8 cup toasted pine nuts

What you do:

  1. In a large pot of water, add potatoes and a few pinches of salt. Bring to boil, then lower heat and simmer for 12 to 15 minutes, or until potatoes are tender when pierced. Drain potatoes.
  2. Using an immersion blender, blend vinaigrette ingredients in a small bowl.
  3. While the potatoes are still warm, cut in halves or quarters. In a large bowl, toss gently with the vinaigrette. Add remaining ingredients and mix. Serve warm or chilled.

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