GOOD EATS
INGREDIENTS
GARLIC ROASTED POTATO, EGG, AND SPINACH SALAD
POTATOES 1/2 lb baby potatoes 1 tbsp olive oil 2 cloves garlic, minced 1/4 tsp sea salt 1/4 tsp black pepper
A twist on your everyday potato salad. This hearty version features garlic roasted potatoes, boiled eggs and spinach, making this salad perfect as a side dish or to enjoy for lunch just as it is.
SALAD 4 C lightly packed baby spinach 2 soft or hard-boiled eggs, sliced or quartered Black pepper, for serving Salt, for serving Crushed red pepper, for serving Sweet pickles (optional)
MUSTARD DRESSING 3 tbsp olive oil 2 tbsp champagne vinegar 1 tsp dijon mustard 2 tsp honey (or cane sugar) 1/4 tsp sea salt
METHOD
Preheat oven to 400˚F.
Bring a pot of water to a boil. Quarter the potatoes and add to the water, cooking for three to four minutes. The potatoes should just be tender and have a good firmness to them. Drain and place in a roasting pan. Add the garlic and drizzle the potatoes with olive oil, salt, and pepper. Stir until the potatoes are well oiled and garlic is dispersed among the potatoes. Bake for 25- 35 minutes until garlic is browning, stirring at least once halfway through. Remove and let cool slightly. In a small bowl, whisk together the ingredients for the dressing. In a separate bowl, combine the spinach, eggs, and roasted potatoes. Drizzle dressing over the salad and toss until the salad is coated with dressing.
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