In the Kitchen / Recipes

Green Potato Salad

salad, summer, potato salad, salmon, eat clean, clean eatingA perfect summer salad take along!

This tasty take on potato salad is refreshing and a bit surprising!

Ingredients

  • 3 oz Spinach
  • 1 scallion
  • 1 stalk celery
  • 1/2 pound fingerling potatoes
  • 2 tbsp apple cider vinegar
  • 2 tbsp sugar
  • 1 1/2 tsp horseradish
  • 1/4 cup sour cream
  • 2 tsp olive oil

Steps:

fingerling, potato, salad
By Foodista – Fingerling Potatoes, CC BY 2.0, https://commons.wikimedia.org/w/index.php?curid=5902766

1. Heat a medium pot of salted water to boiling on high. Slice potatoes in 1/2 inch thick rounds. Cook potatoes 8-10 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to pot.

2. Thinly slice celery on an angle

3. Cut and discard the root end of the scallion. Thinly slice the scallion on an angle, separating the white bottom and green top.

4. Heat 2 tsp of olive oil in a pan until hot. Add the spinach; season with salt and pepper. Cook, stirring frequently, 2-3 minutes, or until wilted. Transfer to a strainer; hold or rest strainer over a bowl and press down on the cooked spinach with a spoon to release as much liquid as possible. Discard the liquid. Transfer the drained spinach to a cutting board and finely chop.

5. To the pot of cooked potatoes, add the celery, white bottom of the scallion, chopped spinach, sour cream and horseradish.

6. Stir thoroughly to combine; season with salt and pepper to taste.

7. Garnish with the green top of the scallion.

ENJOY!