GARLIC ROASTED POTATO, EGG, & SPINACH SALAD
INGREDIENTS
POTATOES 1/2 pound potatoes, baby potatoes are best 1 tbs olive oil 2 cloves garlic (minced) 1/4 tsp sea salt 1/4 tsp black pepper SALAD 4 cups lightly packed spinach 2 soft or hard-boiled eggs (sliced or quartered) Black pepper (for serving) Salt (for serving) MUSTARD DRESSING 3 tbs olive oil 2 tbs champagne vinegar (or a light vinegar)
DID YOU KNOW? Baby potatoes are just
standard potatoes that are harvested before they've fully matured. Compared to full-grown potatoes,
they have a creamier texture and a thinner, more delicate skin.
1 tsp Dijon mustard 2 tsp Island honey 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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