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05.14.19 Egg

Garlic Roasted Potato and Spinach Salad with Eggs

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.

Vegan

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

★★★★★ 4.5 from 4 reviews
  • Author: Erin Alderson
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 2 to 3 1x
  • Category: salad
  • Method: oven
  • Cuisine: international
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Description

A simple lunch or dinner salad with roasted potatoes, eggs, and spinach.


Scale

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 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

Instructions

  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.

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.

Keywords: spinach salad

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

Categories: Egg

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Reader Interactions

Comments

  1. Meg says

    March 23, 2014 at 21:20 pm

    This looks tasty! Simple is good 🙂

    Reply
  2. Crystal | Apples & Sparkle says

    March 23, 2014 at 23:11 pm

    Those eggs DO look perfect. This is such a light and refreshing salad just perfect for the season. Beautiful.

    Reply
  3. Katie @ Whole Nourishment says

    March 24, 2014 at 04:17 am

    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!! 🙂

    Reply
  4. Joanne says

    March 24, 2014 at 04:47 am

    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.

    Reply
  5. Katrina @ Warm Vanilla Sugar says

    March 24, 2014 at 04:58 am

    This salad looks perfect! So yummy!

    Reply
  6. Kelly Jo says

    March 24, 2014 at 05:25 am

    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!

    Reply
  7. Melissa @ Nourish By Melissa says

    March 24, 2014 at 05:47 am

    This looks incredible 🙂 So yum!

    Reply
  8. Dannii @ Hungry Healthy Happy says

    March 24, 2014 at 06:59 am

    This looks delicious. I love simple recipes like this.

    Reply
  9. Abby @ The Frosted Vegan says

    March 24, 2014 at 07:20 am

    I adore the simplification in spring, clean outs and fresh produce, love!

    Reply
  10. cheri says

    March 24, 2014 at 08:39 am

    The mustard dressing is perfect for this egg and potato salad. Love it!

    Reply
  11. kelley {mountain mama cooks} says

    March 24, 2014 at 09:22 am

    This is gorgeous. Love that it’s only a few ingredients but together make a full meal. The vinaigrette sounds divine!

    Reply
  12. carleigh says

    March 24, 2014 at 10:44 am

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

    Reply
  13. eileen says

    March 24, 2014 at 12:50 pm

    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!

    Reply
  14. Baked Potatoes Oven says

    March 26, 2014 at 00:38 am

    These are so healthy and best thing is it can make it up in few minutes!!

    Reply
  15. dishing up the dirt says

    March 26, 2014 at 07:13 am

    Cheers to simplicity. I love recipes like this. Perfection.

    Reply
  16. Desimira says

    March 26, 2014 at 21:48 pm

    I would love to try this recipe! Looks so tasty!!

    Reply
  17. Tess @ Tips on Healthy Living says

    March 28, 2014 at 13:21 pm

    This salad is so perfect for spring! I will definitely make some extra eggs to use for a snack– thanks for the tip!

    Reply
  18. sara says

    March 29, 2014 at 17:36 pm

    This looks amazing! Totally love. 🙂

    Reply
  19. Mama T says

    September 08, 2014 at 17:50 pm

    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!

    Reply
    • erin says

      September 15, 2014 at 06:43 am

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

      Reply
  20. JenH says

    September 14, 2014 at 17:11 pm

    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.

    ★★★★★

    Reply
    • erin says

      September 15, 2014 at 06:37 am

      That’s what I like to hear! Thank you for stopping by and saying ‘hi’!

      Reply
  21. Pinar says

    November 17, 2014 at 17:31 pm

    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! 🙂

    Reply
  22. carla says

    December 21, 2015 at 14:07 pm

    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!

    ★★★

    Reply
  23. Jessica says

    October 26, 2017 at 16:45 pm

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

    Reply
  24. Kym says

    November 07, 2017 at 16:55 pm

    The dressing is amazing. I make it to use on other salads as well!!!!

    Reply
  25. camille says

    March 02, 2019 at 12:11 pm

    how many calories does a serving have?

    Reply
  26. Nancy Perine says

    May 15, 2019 at 04:36 am

    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.

    ★★★★★

    Reply
  27. Healthy Living says

    July 11, 2019 at 01:42 am

    This is super awesome. I’m always looking for these kinds of recipes. Thank you very much.

    Reply
  28. Myrna Rodriguez says

    October 03, 2019 at 13:17 pm

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

    ★★★★★

    Reply

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