Baby Spinach & Potato Salad

Name: Baby Spinach & Potato Salad
Yield: 4 servings
Cuisine: British
Ingredients: 3 Potatoes *about 500g; 100 g Beans *can be replaced with Asparagus or Broccoli; 50 g Fetta *crumbled; 60 g Baby Spinach; Salt for cooking Potatoes; <Dressing Ingredients>; 3 tablespoons Plain Greek Yoghurt; 1 tablespoon White Whine Vinegar OR Lemon Juice; 1 clove Garlic *grated; 1/4-1/2 Onion *finely chopped; 1 tablespoon Dijon Mustard; 1 tablespoon Parsley *finely chopped; 1-2 tablespoons Fresh Dill *leaves picked or chopped; Salt & Black Pepper

Hiroko Liston @hirokoliston

Melbourne, Australia

I like my Yoghurt Dressing that I created for the Kale Coleslaw. Then I used it for the potato salad instead of Japanese mayonnaise. I found the coleslaw dressing was a bit too sweet for the potatoes and it needed herbs. I thought Dill would go well with the yoghurt! That’s how I ended up making this potato salad.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

3Potatoes *about 500g
100 gBeans *can be replaced with Asparagus or Broccoli
50 gFetta *crumbled
60 gBaby Spinach
Salt for cooking Potatoes
<Dressing Ingredients>
3 tablespoonsPlain Greek Yoghurt
1 tablespoonWhite Whine Vinegar OR Lemon Juice
1 cloveGarlic *grated
1/4-1/2Onion *finely chopped
1 tablespoonDijon Mustard
1 tablespoonParsley *finely chopped
1-2 tablespoonsFresh Dill *leaves picked or chopped
Salt & Black Pepper

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Steps

1

Make dressing by mixing all ingredients in a large bowl.
2

Peel Potatoes and cut into small pieces. Wash Beans and cut to 4 to 5 cm. Cook Potatoes in salted water. When the Potatoes are half cooked, add Beans and keep cooking until all are cooked.
3

Drain the Potatoes and Beans very well, then add to the dressing. Break Fetta into crumbles and mix with Potatoes until well combined.
4

Arrange the Baby Spinach on a large plate and place the Potato Salad on top. Alternatively you can mix all together.
5

Sprinkle freshly cracked Pepper over and serve.