Potato Salad Recipe With Spinach
User Reviews
4.9
24 reviews
Excellent
Potato Salad Recipe With Spinach
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This is my favorite Potato Salad! Not just because it’s a super festive Potato Salad recipe for the season, but because it’s absolutely and utterly delicious!
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Ingredients
Potatoes:
- 2 lbs potato washed and drained, small
- 1/2 cup water
- 1/2 teaspoon kosher salt
- 2 tablespoon butter unsalted
- 1 shallot sliced
- 2 garlic minced, cloves
- 1 tablespoon thyme minced, fresh
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1/3 cup Parmesan Cheese shredded
Salad:
- 3 cups spinach leaves
- 1/2 cup dried cranberries
- 1/4 cup hazelnuts chopped
- 2 tablespoons Parmesan Cheese shredded
- 1 teaspoon thyme fresh leaves
- pinch salt
- pinch black pepper
- 1/4 teaspoon chili flakes
- 1 tablespoon Balsamic reduction
Notes
- Start off with potatoes that are all the same size so they cook evenly. Leave the skin on or peel the potatoes—your choice. Choose any type of potatoes you like. Use the new Crock-Pot 10 Qt Express Easy Steam Release Pressure Cooker for ease, convenience and best results. Steaming the potatoes allows for a super fluffy and soft inside texture. Browning the potatoes after they've been fully cooked allows for a crisp outside texture that stays for a while. The shallots and garlic are a must for flavoring the potatoes! If you’d like to substitute them, use garlic and onions powders instead. When you add the warm potatoes to the bed of greens, they wilt and exude so much flavor than if they were still fresh. The salad ingredients are optional, I added cranberries for the chew and sweetness, and chopped hazelnuts for the crunch. Chilli flakes are optional but great contrast to the sweetness. You can skip the balsamic drizzle but it’s much recommended!
Genuine Reviews
User Reviews
Overall Rating
4.9
24 reviews
Excellent
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