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