Fustini's Oils and Vinegars
Egg Spinach Potato Salad

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Egg Spinach Potato Salad


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Egg Spinach Potato Salad



Substitute Fustini's Rosemary olive oil for an even more herb-forward flavor. Adapted from "Season to Taste"


Step 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.

Step 2. 

Finely chop egg and spinach. Combine in a medium bowl with garlic chives and all but 2 tablespoons of red onion.

Step 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.

Step 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.

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