Egg Spinach Potato Salad

Directions

1. Slice fingerling potatoes into 1/4" rounds. Boil in slightly salted water for 10-15 minutes until tender but still firm in the center. Remove from water and drain.
2. Finely chop egg and spinach. Combine in a medium bowl with garlic chives and all but 2 tablespoons of red onion.
3. Whisk together the remaining 2 tablespoons of red onion, mustard and vinegar. Season with salt and pepper. While whisking, drizzle 1/4 cup of olive oil into the vinaigrette mixture forming a creamy emulsion.
4. Drizzle potatoes with remaining olive oil. Toss with fresh rosemary and season to taste with salt and pepper. Toss a spinach salad with a little vinaigrette, adding extra olive oil or vinegar as needed. Lightly dress the salad and serve over potatoes.