Garlic Roasted Potato, Egg, and Spinach Salad

Name: Garlic Roasted Potato, Egg, and Spinach Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 to 3
Ingredients: ½ pound baby potatoes; 1 tablespoon olive oil; 2 cloves garlic; ¼ teaspoon sea salt; ¼ teaspoon black pepper; 4 cups lightly packed baby spinach; 2 soft or hard-boiled eggs; black pepper; salt; crushed red pepper; 3 tablespoons olive oil; 2 tablespoons champagne vinegar; 1 teaspoon Dijon mustard; 2 teaspoons honey; ¼ teaspoon sea salt

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Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
2 to 3
Course
Salad
Cuisine
International

Garlic Roasted Potato, Egg, and Spinach Salad

Tyler Barnes

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A simple lunch or dinner salad with roasted potatoes, eggs, and spinach.

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Ingredients

Servings

Potatoes

½ pound baby potatoes I used buttercream
1 tablespoon olive oil
2 cloves garlic minced
¼ teaspoon sea salt
¼ teaspoon black pepper

Salad

4 cups 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

Mustard Dressing

3 tablespoons olive oil
2 tablespoons champagne vinegar or a light vinegar
1 teaspoon Dijon mustard
2 teaspoons honey or cane sugar
¼ teaspoon sea salt

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Instructions

Preheat oven to 400˚F.
Bring a pot of water to a boil. Quarter the potatoes and add to the water, cooking for 3-4 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 (see note). 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.

Notes

*I boil the potatoes before roasting to help speed up the time this salad gets to the table. However, if I have time, I skip the boiling and instead roast the potatoes for 40-45 minutes.