October 15, 2005

Spinach Potato Salad

Spinach Potato Salad

3 lbs yukon gold potatoes, peeled and diced
8 oz sour cream
2 handfuls fresh baby spinach
3 tablespoons Dijon mustard (Maille is best)


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.