Spinach Potato Salad
Ingredients:
3 lbs yukon gold potatoes, peeled and diced
8 oz sour cream
2 handfuls fresh baby spinach
3 tablespoons Dijon mustard (Maille is best)
salt
pepper
Directions:
In a large pot bring 1 quart of salted water to boil. Add potatoes, continue to boil until potatoes are tender. Drain. Return to pot or dump the potatoes into a large bowl. Immediately add spinach and fold in.* Add mustard and sour cream and mix thoroughly. Add salt and pepper to taste. Excellent warm or chilled.
*If you prefer chilled potato salad, chill the potatoes in the fridge at this step, 1/2- 1 hour, then proceed as directed.
This looks good. Out of personal preference and a sense of duty to my own family recipes, I’d maybe try it this way…
Use 5 pounds of potatoes
Substitute 1½ cup yoghurt for the sour cream to alleviate guilt
Add 4 slices or so of bacon
Add 1 – 1½ tblspn white wine vinegar
Chop bacon and cook in medium-large skillet
Remove bacon from skillet, retaining grease. Fold into cooked potatoes with spinach
Add vinegar and mustard to skillet, bring to boil
Remove skillet from heat, stir for 15 -30 seconds to cool, add yoghurt and stir until blended
Toss potato mixture in dressing and serve warm or put it in the fridge.