Healthy Fingerling Potato Salad
It is an excellent salad that is relatively easy to do. It goes well with any meat. It is well worth to try it. We hope you like it!
Servings: 8 people
Calories: 127kcal
Ingredients
- 1 1/2 pounds small fingerling or new potatoes
- 1 tbsp salt
- 2 cups baby spinach chopped
- 1/4 cup shallots peeled and chopped into small pieces
- 4 sun-dried tomatoes peeled and chopped into small pieces
- 1 tsp fresh chives
- 1 tsp dried parsley
- 1/4 cup red wine vinegar for Dressing
- 1 tbsp minced shallots for Dressing
- 2 tsp whole-grain dijon mustard for Dressing
- 1 tsp maple syrup for Dressing
- 1/2 tsp sea salt for Dressing
- 1/8 tsp black pepper for Dressing
- 2 tbsp olive oil for Dressing
Instructions
- Wash vegetables thoroughly and place in a large pot. Add enough cold water to cover by 3″. Stir in 1 tablespoon salt and bring to a boil. Reduce heat to medium and simmer until they are tender about 20 minutes. Drain and cool. Once cooled to the touch, cut the vegetable into 1/2” pieces and place in a large bowl with the spinach, shallots, sun-dried tomatoes, chives and parsley.
- In a small bowl combine the vinegar, minced shallots, mustard, maple syrup salt and pepper. Whisk in the olive oil. Pour over it, toss to coat and serve. Store any leftovers in the fridge.
Notes
Some peculiar things in this salad are the vinegar (for the dressing), the spinach, and the dried tomatoes. These contribute to a different texture that goes well with the vegetable. The shallots are an alternative to the garlic or red onion, making the salad less pungent.