Dairy Free ·
Easy and Quick ·
Gluten Free ·
Gremolata olive oil ·
Potatoes Pastas and Grains ·
Salads ·
Egg Spinach Potato Salad
Egg Spinach Potato Salad
Salads
Ingredients
- 1 1/2 lbs fingerling potatoes
- 6 eggs, hard-boiled
- 1/4 pound baby spinach and other salad greens of choice
- 2 tablespoons garlic chives, minced
- 1/2 red onion, diced, divided
- 2 tablespoons Dijon mustard
- 2 tablespoons Fustini's Vinoso wine vinegar
- 1/4 cup + 2 tablespoons Fustini's Medium SELECT olive oil
- 1 tablespoon finely chopped rosemary
Directions
- 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.
- Finely chop egg and spinach. Combine in a medium bowl with garlic chives and all but 2 tablespoons of red onion.
- 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.
- 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.
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