SPINACH AND POTATO SALAD

Hello and welcome to The Olive Oil Taster Cooks @Home podcast, where we produce great food that tastes fabulous.

My name is Karen O and today I’m going to be cooking Spinach and Potato Salad, it’s loosely based on a Spinach and Corn Salad from the Good Housekeeping Complete Book of Vegetarian Cookery by Janet Smith.

Firstly, I’ll give you the ingredients and method, followed by tips and shortcuts and finally the results, comments and amendments I’d make if making again.

So, let’s get started …

Ingredients to serve 4:

240g fresh spinach *

175g new potatoes (salad, Jersey Royals or homegrown)

3 sticks of celery, finely sliced

1 garlic clove, skinned and crushed

40ml Ogglio EVOO**

1 tbs Apple Cider Vinegar***

1 tsp Wholegrain Mustard

Salt & Pepper to taste*

Method:

  1. Scrub, steam or boil the potatoes until tender (about 15 minutes) – don’t peel as you’ll lose all the goodness.  
  2. Leave to cool whilst thinly slicing the celery sticks and washing the spinach.
  3. Prepare the dressing by whisking the EVOO, garlic, vinegar and mustard.
  4. Pour the dressing over the potatoes and stir well. Leave to cool before adding the celery and spinach. Taste and add freshly ground sea salt and black pepper to suit your preference.

This is delicious on its own and would make a great accompaniment to a barbecue, chicken or fish dish.  To increase its protein levels you might sprinkle with toasted pumpkin seeds.  Vegetarians could serve with fried halloumi slices and vegans with marinated and fried tofu.

Notes:

*Spinach – use homegrown, organic baby leaf, whatever you have to hand, just make sure it’s well washed and tear larger leaves.

**Ogglio is a beautiful punchy Extra Virgin Olive Oil from Italy.  Other EVOOs are available of course and either go mild and creamy or something punchy like I have to stand up to the wholegrain mustard.

***Use White Wine Vinegar if you have it, don’t buy anything extra if you won’t use it.

The original recipe includes sugar which I usually omit, plus Dijon mustard, alfalfa sprouts and a head of chicory.  Look online or message me if you can’t find the original recipe karen@theoliveoiltaster.com Pictures on Instagram theoliveoiltaster and Twitter @tasteoliveoil 

Until next time, enjoy cooking from home.

Karen O

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