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.
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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PinDescription
A simple lunch or dinner salad with roasted potatoes, eggs, and spinach.
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
- Preheat oven to 400˚F.
- 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.
- 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
Meg says
This looks tasty! Simple is good 🙂
Crystal | Apples & Sparkle says
Those eggs DO look perfect. This is such a light and refreshing salad just perfect for the season. Beautiful.
Katie @ Whole Nourishment says
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!! 🙂
Joanne says
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.
Katrina @ Warm Vanilla Sugar says
This salad looks perfect! So yummy!
Kelly Jo says
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!
Melissa @ Nourish By Melissa says
This looks incredible 🙂 So yum!
Dannii @ Hungry Healthy Happy says
This looks delicious. I love simple recipes like this.
Abby @ The Frosted Vegan says
I adore the simplification in spring, clean outs and fresh produce, love!
cheri says
The mustard dressing is perfect for this egg and potato salad. Love it!
kelley {mountain mama cooks} says
This is gorgeous. Love that it’s only a few ingredients but together make a full meal. The vinaigrette sounds divine!
carleigh says
Oh my goodness! Making this with my mom! The flavors go together so perfectly! Yum! Thank you 🙂
eileen says
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!
Baked Potatoes Oven says
These are so healthy and best thing is it can make it up in few minutes!!
dishing up the dirt says
Cheers to simplicity. I love recipes like this. Perfection.
Desimira says
I would love to try this recipe! Looks so tasty!!
Tess @ Tips on Healthy Living says
This salad is so perfect for spring! I will definitely make some extra eggs to use for a snack– thanks for the tip!
sara says
This looks amazing! Totally love. 🙂
Mama T says
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!
erin says
Uh, I think that may be the best passed-on praise I’ve heard! So awesome your son was excited about homemade dressing!
JenH says
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.
★★★★★
erin says
That’s what I like to hear! Thank you for stopping by and saying ‘hi’!
Pinar says
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! 🙂
carla says
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!
★★★
Jessica says
I have made this three times in the last two weeks, so delicious, thanks for the recipe!
Kym says
The dressing is amazing. I make it to use on other salads as well!!!!
camille says
how many calories does a serving have?
Nancy Perine says
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.
★★★★★