Let’s talk simplification for a moment.
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.)
This spinach salad is in the vein of 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.
Also, I know there are quite possibly more ways then I can count to hard boil an egg, but I go with Martha’s way and gets me the perfect egg every time (as long as I don’t miss the boiling point.) I typically cook up 8-10 eggs to eat on salads, make into egg salad sandwiches, or sprinkle with a bit of salt/pepper for a snack.
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Ingredients
- Potatoes
- ½ pound baby potatoes (I used buttercream)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- Salad
- 4 cups lightly packed baby spinach
- 2 hard-boiled eggs, sliced
- Mustard Dressing
- 2 tablespoons olive oil
- 1 tablespoons champagne vinegar
- 1 teaspoon dijon mustard
- 2 teaspoons honey
- ¼ teaspoon sea salt
Instructions
- Preheat oven to 400˚.
- 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 20-35 minutes until garlic is browning, stirring at least once halfway through.* Remove and let cool slightly.
- In a small bowl, whisk together the ingredients for the dressing. In a separate bowl, combine the spinach, sliced eggs, and roasted potatoes. Drizzle dressing over the salad and toss until the salad is coated with dressing.
Notes
*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:
Yield:
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This looks tasty! Simple is good 🙂
Those eggs DO look perfect. This is such a light and refreshing salad just perfect for the season. Beautiful.
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!! 🙂
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.
This salad looks perfect! So yummy!
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!
This looks incredible 🙂 So yum!
This looks delicious. I love simple recipes like this.
I adore the simplification in spring, clean outs and fresh produce, love!
The mustard dressing is perfect for this egg and potato salad. Love it!
This is gorgeous. Love that it’s only a few ingredients but together make a full meal. The vinaigrette sounds divine!
Oh my goodness! Making this with my mom! The flavors go together so perfectly! Yum! Thank you 🙂
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!
These are so healthy and best thing is it can make it up in few minutes!!
Cheers to simplicity. I love recipes like this. Perfection.
I would love to try this recipe! Looks so tasty!!
This salad is so perfect for spring! I will definitely make some extra eggs to use for a snack– thanks for the tip!
This looks amazing! Totally love. 🙂
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!
Uh, I think that may be the best passed-on praise I’ve heard! So awesome your son was excited about homemade dressing!
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.
★★★★★
That’s what I like to hear! Thank you for stopping by and saying ‘hi’!
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! 🙂
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!
★★★
I have made this three times in the last two weeks, so delicious, thanks for the recipe!
The dressing is amazing. I make it to use on other salads as well!!!!