Spinach Salad With Red Potatoes Recipes

WARM SPINACH POTATO SALAD WITH BACON VINAIGRETTE

Steps:

• Steam the potatoes for about 10 minutes (until tender when pricked with a fork).
• While the potatoes are steaming, cook the bacon in a large skillet until crispy (about 8 - 10 minutes).
• When the potatoes are tender transfer to a medium bowl and cover with foil to keep warm.
• Remove the bacon and place on a paper towel to drain. Use a slotted spoon and leave the bacon grease in the pan.
• Add the shallot and garlic to the pan and cook in the bacon grease until softened (about 1 minute).
• Whisk in vinegar, mustard, sugar and salt. Cook until mixture is thickened and reduced by half, about 5 minutes.
• Remove the skillet from the heat. Taste and adjust seasonings with salt and pepper.
• Cut each fingerling potato crosswise at a forty-five degree angle into 1/2 inch thick slices.
• Add the potatoes to the skillet and toss to coat with dressing.
• Add the spinach, herbs, and cooked bacon and gently toss to coat with dressing.
• Taste and adjust seasonings once more with salt and pepper.
• Serve immediately.

ROASTED POTATOES AND SPINACH

Steps:

• Preheat the oven to 400 degrees F.
• Toss the potatoes with the butter and mustard on a baking sheet until coated; season with salt and pepper. Roast, stirring once halfway through, until the potatoes are browned and tender, about 25 minutes. Stir in the spinach and garlic and continue to roast until the spinach is wilted, 1 to 2 minutes more. Adjust the seasoning with additional salt and pepper.
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POTATO, GREEN BEAN AND SPINACH SALAD

Steps:

• Steam the potatoes above 1 inch boiling water for 10 minutes or until tender. Meanwhile, whisk together the vinegar, lemon juice, salt, garlic, Dijon mustard, olive oil and yogurt.
• When the potatoes are tender, remove from the heat and toss at once with 1/4 cup of the dressing, the onion, herbs, and salt and pepper to taste.
• Add the green beans to the steamer pot, and steam for five minutes. Remove from the heat, refresh briefly with cold water, drain well and toss with the potatoes, 2 more tablespoons of the dressing and the feta. In a separate bowl, toss the spinach with the remaining dressing. Top with the potatoes and beans, and serve.