Tuesday, June 22, 2010

Lemon-Spinach Potato Salad

Have a hankering for potato salad?  Are you looking for something different from grandmas mayo-mustard-pickle dressing?

Look no further than this recipe!

Ok - it's confession time.  I LOVE grandmas potato salad.  And I'm telling you with a straight face that my grandma's was the best!  I look forward to spring every year when I can make it for the first time! 

But there are times when an evening calls for something with a bit more class.

Is it a cook out?  Is it a dinner party?  Let's make it both by serving a potato salad with just a touch of sophistication.  I don't mind telling you, I was torn.  I was nervous.  I mean, serving a potato salad that more resembles something a rabbit might eat??!

It was a hit.  My guests liked it.  I liked it.  Bo liked it (but he's pretty easy to please).  Stone ground mustard and sherry vinegar must have been friends in another life because boy do they rock together!  Tang and bite mellowed by a fruity olive oil make this dressing light on the tongue, a perfect compliment to potatoes fresh from the farm.

The original calls for arugula.  The ONLY reason mine features spinach is that arugula was absent from the market.  If you can find it, I beg of you to use it.  If not, fresh spinach will do in a pinch.

Lemon-Spinach Potato Salad (Adapted from Cooking Light) 

2 pounds Yukon gold potatoes, cut into fourths.
7 teaspoons extra-virgin olive oil, divided
1/2 cup finely chopped shallots (about 3 small)
1 1/2 tablespoons sherry vinegar
2 teaspoons stone-ground mustard
1 teaspoon grated lemon rind
1 teaspoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 1/2 cups loosely packed spinach.

Place potato pieces in a medium saucepan; cover with cold water to 2 inches above potatoes. Bring to a boil over medium-high heat. Reduce heat to medium, and gently simmer 10 minutes or until potatoes are tender. Drain potatoes and when cooled a bit, cut them into 1-inch cubes.

Heat a small skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add shallots to pan; sauté 3 minutes or until lightly browned, stirring occasionally. Remove from heat. Combine shallots, vinegar, mustard, lemon rind, lemon juice, salt, and black pepper in a small bowl, stirring well with a whisk. Gradually add remaining 2 tablespoons oil, stirring constantly with a whisk until combined. Drizzle dressing over potatoes; toss gently to coat. Cool completely.

NOTE - if you are like me you will not want to use all the dressing, so start adding with a light hand!

Add spinach to potato mixture just before serving and toss gently. 

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