Warm Potato Salad With Spinach, Feta, & Lemon
User Reviews
5
-
Prep Time
25 mins
-
Cook Time
50 mins
-
Servings
1 salad plate
-
Calories
928 kcal
-
Course
Side Dish, Main Course
-
Cuisine
Greek
Warm Potato Salad With Spinach, Feta, & Lemon
Description
The Warm Potato Salad With Spinach, Feta, & Lemon centers on halved baby potatoes cleaned and boiled in salted water until tender but not mushy. Onions and garlic are sautéd in olive oil until softened, then fresh spinach and lemon juice are added and cooked briefly to wilt and infuse flavors. The warm potatoes are then tossed with the sautéed mixture, seasoned with salt and pepper while considering the salt used in the cooking water.
This salad combines textures of soft potatoes and tender greens with the sharp, salty flavor of feta cheese sprinkled over the top. The lemon juice adds bright acidity that balances the richness of the olive oil and feta.
It serves well as a side dish complementing grilled or roasted meats, or as a light vegetarian option. Serving at room temperature or slightly warm preserves the fresh vegetable components.
Ingredients
- 500 grams baby potatoes about 20
- ½ medium-sized red onion cut into thin slices
- 2 large garlic cut into thin slices, cloves
- 100 grams (about 2 + ½ cups) spinach leaves, chopped
- 1 tablespoon lemon juice + extra to drizzle on top, fresh
- ⅓ cup feta cheese crumbled
- olive oil
Instructions
- Soak the baby potatoes in lukewarm water for 10 minutes. Then with a dish sponge rub their skin to remove all dirt. Cut them in half and add to a medium-sized cooking pot half-filled with water.
- Season the water with kosher salt and bring to a boil. Reduce heat to medium and cook until potatoes are nice and soft but not mushy.
- With a slotted spoon transfer the potatoes to a dish and let them cool down to room temperature.
- In a large non-stick frying pan heat a good splash of olive oil over medium-high heat.
- Add the onion and garlic and cook until softened.
- Add the spinach and lemon juice. And stir well with a wooden spoon. Cook for 2-3 minutes for the spinach to soften.
- Turn the heat off and toss the potatoes in the pan as well. Season lightly with salt and pepper. Taste to see how much salt you need to add keeping in mind the salt you added in the water you've boiled the potatoes in. Stir well to combine and transfer to a salad plate.
- Sprinkle the feta cheese on top. You may also add an extra drizzle of raw extra virgin olive oil, as well as, extra fresh lemon juice when you serve this salad. You can also add any of the following fresh herbs to this salad: dill, spearmint, chives, fresh garlic tips.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1salad plate
Amount Per Serving
Calories 928 kcal
% Daily Value*
| Serving | 1salad plate | |
| Calories | 928kcal | 46% |
| Carbohydrates | 101g | 34% |
| Protein | 21g | 42% |
| Fat | 52g | 80% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 32g | 160% |
| Cholesterol | 45mg | 15% |
| Sodium | 671mg | 28% |
| Potassium | 2814mg | 60% |
| Fiber | 14g | 56% |
| Sugar | 9g | 18% |
| Vitamin A | 9601IU | 192% |
| Vitamin C | 138mg | 153% |
| Calcium | 430mg | 43% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
