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.
- 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 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
- 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.
*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.