Garlic Roasted Potato and Spinach Salad with Eggs

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Overhead photograph of a spinach salad topped with roasted potato wedges and soft-boiled eggs.

Spring is a wonderful time to simplify- to throw open the windows, linger a bit longer outside (enjoying the sun), and go back to the basics of cooking. I think it's easy to get overwhelmed when it comes to recipes. I see some recipes on Pinterest and I can't help but think how long the ingredient lists must be.

While there is a time for that, I don't believe it is spring. This is the time of year to lightly cook some asparagus, top it with an egg, and call it a meal or pull radishes/green onions from the ground, rinse them off, and eat them raw by dipping them into a bit of salt (a favorite of grandfather's.) My spring motto: Light meals, simple flavors (and in this context- simple is not a bad word.)

The Potatoes

This spinach salad is in my realm light meals, simple flavors. I have a certain penchant for roasted potatoes (especially when tossed with garlic). The garlic is definitely the flavor here while everything is plays a small accompanying roll (even the mustard dressing, while flavorful, is more ancillary than a main character.) I suggest the buttercream potatoes but baby red potatoes or fingerlings would work just as well.

Close-up Overhead photograph of a spinach salad topped with roasted potato wedges and soft-boiled eggs.

The Egg

Over the past couple of years, I’ve overhauled my technique for making hard-boiled eggs. I landed on a method that works for soft, jammy eggs or those tried and true hard-boiled eggs. My old method started the eggs in warm water and then watched them until the water boiled. Inevitably, I’d lose track and end up with grey eggs.

Now I use the method for the 7 minute egg and adjust the time as needed. Just a solid pot of boiling water. If I want a tender egg, it’s 10 minutes. If I want a full, hard-boiled egg: go for 12 minutes. This salad works well with any egg on the cooked-yolk spectrum.

Spinach Salad

Spinach has my heart in this salad but regular greens or massaged kale would work as well. Just use what you have on hand- the real winning combination is the egg and potato.


While I’m obviously all about the egg in this salad, you do have options. Drop the egg in lieu of your favorite tofu recipe. Or, my other favorite option is to cook up some of this smoky tempeh (which makes it feel a bit like a breakfast salad!)

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Garlic Roasted Potato, Egg, and Spinach Salad

2 to 3
A simple lunch or dinner salad with roasted potatoes, eggs, and spinach.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
  • ½ pound baby potatoes (I used buttercream)
  • 1 tablespoon olive oil
  • 2 cloves garlic (minced)
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 4 cups lightly packed baby spinach
  • 2 soft or hard-boiled eggs (sliced or quartered)
  • Black pepper (for serving)
  • Salt (for serving)
  • Crushed red pepper (for serving)
Mustard Dressing
  • 3 tablespoons olive oil
  • 2 tablespoons champagne vinegar (or a light vinegar)
  • 1 teaspoon dijon mustard
  • 2 teaspoons honey (or cane sugar)
  • ¼ teaspoon sea salt
  1. Preheat oven to 400˚F.
  2. Bring a pot of water to a boil. Quarter the potatoes and add to the water, cooking for 3-4 minutes. The potatoes should just be tender and have a good firmness to them. Drain and place in a roasting pan. Add the garlic and drizzle the potatoes with olive oil, salt, and pepper. Stir until the potatoes are well oiled and garlic is dispersed among the potatoes. Bake for 25-35 minutes until garlic is browning, stirring at least once halfway through (see note). Remove and let cool slightly.
  3. In a small bowl, whisk together the ingredients for the dressing. In a separate bowl, combine the spinach, eggs, and roasted potatoes. Drizzle dressing over the salad and toss until the salad is coated with dressing.
*I boil the potatoes before roasting to help speed up the time this salad gets to the table. However, if I have time, I skip the boiling and instead roast the potatoes for 40-45 minutes.
Prep Time: 20 minutes
Cook Time :30 minutes

Side-angle photograph of a spinach salad topped with roasted potato wedges and soft-boiled eggs.

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32 comments on “Garlic Roasted Potato and Spinach Salad with Eggs”

  1. I agree, simple is better, and less is more, especially when it comes to such fresh ingredients. Thanks for the reminder this spring. Wonderful looking salad. I could see some of your harissa going great on this!! 🙂

  2. Everything is so delicious in the spring, so you're right - simple is the way to go to really let all the great flavors shine through. And also - simple = more time outside. And that's just the best.

  3. I have been craving simple meals more and more lately. I've eaten so heavy this winter and I'm ready for the freshness and easiness of spring and summer cooking. This sald looks amazing, I can't get enough eggs these days!

  4. Oh my goodness! Making this with my mom! The flavors go together so perfectly! Yum! Thank you 🙂

  5. This kind of simple salad is my absolute favorite! Greens, potatoes, and egg--such a perfect and easy meal. I especially love how keeping it so minimal lets you really taste the essence of all the ingredients. Hooray!

  6. I made this for dinner tonight. It was awesome. I have two young kids (ages 7 and 9), and for them I left the salad ingredients separated on their plate. Later, my son needed extra potatoes, I only had the ones on my plate with the dressing on them. He loved the potatoes even more after they had the dressing on them. He asked me what I put on the potatoes, and I said, "A homemade dressing". He says, "You made it?" incredulously... Wow, they taste great! Best praise ever... Thanks!

    1. Uh, I think that may be the best passed-on praise I've heard! So awesome your son was excited about homemade dressing!

  7. Discovered your site yesterday while trying to find something easy to make with ingredients I had on hand and stumbled upon this recipe. I'm glad I did! The whole family enjoyed it! You're blog is now in in my "favorites." Trying another recipe tonight.

  8. This dish is so good! I ended up using arugula rather than spinach, as I prefer its taste to spinach in salads. I also added a little bit of red pepper flakes and paprika to the potatoes for additional kick and flavor. The result was crazy good, and it was so easy to make! I love this recipe! 🙂

  9. Just made this, totally yum. dDoubled it; added 1/2 of a lemon's worth of juice. Good for my family because we served it to the kids as components. Us grown ups got it as a salad. Thanks!

  10. I have made this three times in the last two weeks, so delicious, thanks for the recipe!

  11. Hi Ella .. Since I had everything on hand except spinach, decided to make your recipe of Garlic Roasted Potato & Spinach Salad With Eggs. I hot footed it to the store for their fresh baby spinach. What a fun use for eggs. I wouldn't have thought to use them like this. The outcome was delicious. Thanks so much.

  12. Excellent recipe but I added honey flavored goat cheese to the mix and it came out delicious!

  13. Delicious and filling. Reminded me of German potato salad, but MUCH better. Thank you, Erin!

  14. Hi,
    Is the baby spinach cooked in any way? Or is it just served just raw w/ the roasted potatoes & eggs?
    This recipe looks delicious, just wanted to know before I make it.


Welcome to my little internet nook. On this site you'll find over a thousand vegetarian recipes, pantry knowledge, and more. I'm ever obsessed with food from gardening, cooking, and preserving. I hope you'll find endless inspiration on these pages and visit often. 

Virtual hugs, Erin (aka: e.l.l.a.)

a few good grain recipes

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