Warm Potato Saladby Elissa Jewell on November 8, 2020
This potato salad is a great way to get your veggies and starches in and will work well if you cook it in bulk.
Lasting up to 3 days in your fridge, it’s a bit more exciting than just plain boiled potatoes or raw spinach and the flavor should intensify over time.
Add some fresh herbs to give it extra kick – lemon thyme or fresh garlic chives would work well.
1 large sweet potato (about 260g raw)
1 medium white potato (about 200g raw)
1/2 red onion
1 tablespoon olive oil
1 tablespoon dijon mustard mixed in 1/2 cup water.
2 cups raw spinach, diced
1/2 cup baby pickled cucumbers, diced
Salt & pepper to taste
Leaving the skins on the potatoes, chop into equal sized pieces of about 2cm square and boil in salted water until they are only just tender, then leave to cool.
Heat the oil in a large pan and add all ingredients except the spinach, stirring constantly.
Once the potatoes have a light golden color, add the spinach and then serve immediately.
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