New potato and spinach salad

I enjoy serving these crisp, hot potatoes and their green dressing with a contrasting salad leaf. Use whatever leaves you have to hand. Serves 2-3

new potatoes 500g
groundnut or vegetable oil 3 tbsp
spinach leaves 50g
lemon 1
mint leaves 10g
garlic 1 small clove, peeled
olive oil 2 tbsp
capers 1 tsp
salad large open leaves, to serve

Scrub the potatoes then cook them in deep, salted boiling water for about 20 minutes. Check for doneness with the point of a metal skewer, then drain them in a colander.

Cut the potatoes into thick coins. Warm the groundnut or vegetable oil in a shallow pan, then add the potato slices in one layer and fry for 10 minutes or so until golden. Turn them over once the underside has turned a deep golden yellow.

Wash the spinach, then put the leaves into a blender or food processor. Finely grate the zest from the lemon and add to the spinach with the leaves from the mint, the peeled garlic and the olive oil. Blend until thick and smooth. Pour into a mixing bowl, add the capers and check the seasoning.

Remove the potatoes from the pan, drain briefly on kitchen paper, then add to the spinach dressing and toss gently. Place the salad leaves on serving plates, then divide the still-hot potatoes among them, and serve.

Margherita Huntley
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