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HomeHerbed Potato Salad with Spinach Recipe by CWEB

Herbed Potato Salad with Spinach Recipe by CWEB

Image by Sina W.

 

Herbed Potato Salad with Spinach
Ingredients:
Potato Salad:

2 lbs (900 g) baby potatoes, scrubbed and halved
4 cups fresh spinach leaves, washed and dried
1 small red onion, thinly sliced
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
1/4 cup chopped fresh chives
Dressing:

1/4 cup olive oil
2 tbsp white wine vinegar
1 tbsp Dijon mustard
1 tbsp honey or maple syrup
1 clove garlic, minced
Salt and pepper to taste
Instructions:
Cook the Potatoes:

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Place the halved potatoes in a large pot and cover them with cold water. Add a pinch of salt.
Bring to a boil over medium-high heat and cook until the potatoes are tender when pierced with a fork, about 10-15 minutes.
Drain the potatoes and let them cool slightly.
Prepare the Dressing:

In a small bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, honey (or maple syrup), minced garlic, salt, and pepper until well combined.
Assemble the Salad:

In a large mixing bowl, combine the cooked potatoes, fresh spinach leaves, and thinly sliced red onion.
Pour the dressing over the potato mixture and toss gently to coat all the ingredients evenly.
Add the chopped parsley, dill, and chives, and gently toss again to distribute the herbs throughout the salad.
Serve:

Transfer the herbed potato salad to a serving dish.
Serve immediately at room temperature or chill in the refrigerator for 30 minutes for a cold salad.
Optional:

Garnish with additional fresh herbs or a sprinkle of lemon zest for an extra burst of flavor.
Tips:
For added texture and flavor, consider adding a handful of toasted pine nuts or sunflower seeds.
This salad can be made a day in advance. Just keep it covered in the refrigerator and toss again before serving.
Feel free to customize the herbs to your liking; basil and tarragon also work well in this recipe.

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