Spinach-Potato Salad

[Guest guest]

I found a super-simple version of this on the " Coconut and Lime " food

blog on . It's still simple with some onion and herbs added, and

it looks really good to me.

 

I've added lots of different stuff to potato salad over the

years--green peas, snow peas, blackeyed peas, sautéed mushrooms and/or

asparagus, shredded cabbage, fresh white corn, olives of all kinds,

steamed Swiss chard stems (I nearly always grow chard), steamed

broccoli, bulb-type fennel, minced canned or sun-dried tomatoes, radish

kimchee. But for some reason I never thought of spinach,

and it's a great idea.

 

Chileheads, I'm also thinkin' chopped serranos. <eg>

 

 

Spinach-Potato Salad

<http://coconutlime.blogspot.com/2005/10/spinach-potato-salad.html>

3 lbs Yukon Gold potatoes, peeled and diced

8 oz sour cream

1/2 a small onion, finely chopped

2 handfuls fresh baby spinach

3 Tbsp. Dijon mustard

1/2 tsp. tarragon

1 Tbsp. parsley

salt

pepper

 

Cook potatoes in boiling, salted water till tender. Drain. Return to

pot or dump the potatoes into a large bowl. Immediately add spinach and

fold in.

 

Add mustard, sour cream and herbs and mix thoroughly. Salt and pepper

to taste; be fairly generous with the pepper. Let sit at least 20

minutes (or refrigerate for at least an hour) for herb, onion and chile

flavors to come out.

 

Rain

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