Garlic Roasted Potato, Egg, and Spinach Salad
A simple lunch or dinner salad with roasted potatoes, eggs, and spinach.
Servings 2 to 3
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.