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Fresh Potato Salad with Spinach

Fresh Potato Salad with Spinach
This potato salad is my summer essential. Tender potatoes coated in a creamy dressing mingle with fresh spinach and the peppery crunch of radishes. It's light enough for hot days yet satisfying as a side or light meal. Make it ahead to let the flavors deepen, and don't be surprised when it's the first dish to vanish at your next gathering. Simple, fresh, and utterly delicious.
Ingredients
  • 2 lb (900 g) waxy potatoes peeled and cut into 1-inch cubes
  • 1/2 cup (120 ml) mayonnaise
  • 1 tablespoon (15 ml) Dijon mustard
  • 1 tablespoon (15 ml) apple cider vinegar
  • 1 teaspoon (4 g) sugar
  • 1/2 teaspoon (2.5 g) salt
  • Freshly ground black pepper to taste
  • 4 oz (115 g) radishes thinly sliced
  • 1.75 oz (50 g) fresh spinach roughly chopped
  • 1 tablespoon (3 g) fresh parsley chopped
Instructions

1. Place potatoes in a large pot and cover with cold water by 1 inch. Add 1 teaspoon salt to the water

2. Bring to a boil over medium-high heat then reduce heat to maintain a gentle simmer. Cook until potatoes are tender when pierced with a fork about 10 to 15 minutes

3. Drain potatoes and let cool for 10 minutes

4. In a large bowl whisk together mayonnaise Dijon mustard apple cider vinegar sugar 1/2 teaspoon salt and black pepper

5. Add the warm potatoes to the dressing and gently fold to coat

6. Fold in radishes and spinach

7. Cover and refrigerate for at least 1 hour

8. Before serving taste and adjust seasoning if needed. Sprinkle with parsley

Tools
  • Large bowl
  • Cutting board
  • Knife
  • Pot
  • Colander
  • Spoon
  • Chopping board
  • Whisk

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