Potato Spinach Salad
Whip up this quick and simple potato spinach salad for your warm weather picnics.
April 7, 2013
Serves 4
What you need:
For the salad:
6 cups water, for boiling
1-1/2 pounds new, fingerling, or red potatoes
2/8 teaspoon salt
2-1/2 cups baby spinach
1/4 cup fresh basil, chiffonaded
3/4 cup chopped marinated artichokes
2/3 cup finely chopped red peppers
1/3 cup chopped pitted kalamata olives
1/8 cup toasted pine nuts
For the vinaigrette:
2-1/2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1-1/2 teaspoons agave nectar
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
4-1/2 tablespoons olive oil
1/8 cup toasted pine nuts
What you do:
- In a large pot, add water, potatoes, and salt. Bring to boil, then lower heat and simmer for 12 to 15 minutes, or until potatoes are tender when pierced. Drain potatoes and set aside.
- In a small bowl, add vinaigrette ingredients, and blend using an immersion blender. While potatoes are still warm, cut in halves or quarters.
- In a large bowl, toss potatoes gently with vinaigrette. Add remaining salad ingredients and mix. Serve warm or chilled.
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