Potato And Spinach Salad Food

GARDEN SPINACH-POTATO SALAD

Steps:

• In a small bowl, combine the cucumbers, onion and 1/4 cup vinegar. Let stand for 20 minutes., Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain. Transfer to a large bowl. Drizzle with remaining vinegar; sprinkle with garlic, salt, celery seed and pepper. Cool. , Add the spinach, bacon, dill, oil and cucumber mixture; toss to coat. Serve at room temperature or chilled.

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.

WARM POTATO SALAD WITH WILTED SPINACH

Steps:

• Place the potatoes in a saucepan and boil, covered, until tender (approx. 25 minutes). Drain and let cool.Peel the potatoes and cut in 1/2-inch pieces.
• Add potatoes, spinach, eggs, and onion to a serving bowl.
• Add the oil, vinegar, mustard, and 1 tsp salt to a skillet and cook over low heat, whisking, until very hot.
• Pour the hot dressing over the salad and toss to blend. Salt and pepper to taste.

NEW POTATO, TUNA & SPINACH SALAD

Steps:

• COOK THE POTATOES: Bring a large pan of salted water to the boil. Tip in the potatoes, bring back to the boil and cook for 15-20 minutes until tender.
• MAKE THE DRESSING: Whisk the pesto with the olive oil and white wine vinegar and season with salt and pepper.
• BRING IT ALL TOGETHER: Drain the potatoes and, while they are still hot, tip them into a large bowl with the spinach, peppers and dressing. Toss everything together so the heat from the potatoes gently wilts the spinach and the dressing coats all the leaves. Now add the tuna and carefully toss again to keep the tuna in fairly large flakes. Pile on to plates and serve immediately.

ROASTED BEETROOT (BEET), SWEET POTATO AND SPINACH SALAD

Steps:

• Place beetroot and sweet potato in baking dish, drizzle over the butter and sprinkle with sugar.
• Bake at 200°C for 45 minutes, turning occasionally.
• Combine yogurt, juice, rind and garlic.
• Arrange the spinach, beans and roasted vegetables on serving plates.
• Drizzle over the dressing and sprinkle with pistachio nuts and pepper.

ITALIAN POTATOES AND SPINACH

Steps:

• Cook potatoes in boiling salted water until tender and drain in a colander reserving 1/4 cup of liquid.
• Let potatoes steam 3 minutes, shaking once, then remove to a serving dish.
• While potatoes are cooking, place oil, garlic and red pepper flakes in a small skillet and cook slowly over low heat until garlic is lightly browned.
• When potatoes are ready, cook spinach according to package directions.
• Add spinach, garlic-pepper oil (and some reserved liquid if needed) to potatoes, toss, season with salt and pepper and serve at once.

ROASTED SWEET POTATO AND SPINACH SALAD

Steps:

• Preheat oven to 350°F.
• In a large bowl, toss the chopped sweet potatoes with the olive oil, coriander seeds, fennel seeds, cinnamon, and 1 1/2 tsp of the sea salt, coating evenly.
• Spread the potatoes in a baking dish and roast them until fork tender or about 25 to 30 minutes. Remove from oven.
• In a large bowl toss the sweet potatoes with the chopped spinach. The heat from the potatoes will slightly wilt the spinach.
• Once the potatoes cool, stir in the walnuts, cranberries and goat or feta cheese if using and serve.

FRENCH STYLE BACON & SPINACH POTATO SALAD

Steps:

• Cook the bacon in a large sauté pan until just crispy, remove and let drain on paper towels. Pour from the pan all but one tablespoon of the bacon drippings.
• To the pan, add in the minced garlic and let cook for one minute over medium heat. Add in the fresh spinach and Simply Potatoes Diced Potatoes with Onion; cook, stirring often until spinach is just wilted and potatoes are warmed, about 3-5 minutes.
• In a large bowl whisk together olive oil, Dijon mustard, white wine vinegar, salt, pepper, and fresh thyme until it comes together as a dressing. Add in the spinach-potato mixture, fresh green onions, and crumble in the bacon. Toss gently to combine. Serve and enjoy!

PERSIAN INSPIRED SALAD WITH SWEET POTATO AND SPINACH

Steps:

• Microwave sweet potato until soft. Run cold water over potato, while peeling skin off. Set aside.
• In a skillet, brown the onions and garlic in butter or ghee. Then add sweet potato, garbanzo beans, rose water, hot pepper flakes, turmeric, saffron and salt.
• Let mixture cool then add dill, spearmint, parsley, garlic stems and spinach.
• Dress with some lemon juice and olive oil.
• Garnish with a dollop of yogurt and pine nuts.