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.

One Comment

  1. 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.