All grown up.


Egg Spinach Potato Salad

Photography by Sam Armocido

Easter eggs are like puppies and children. Fun up front with lots of responsibility on the backside.

Sure, sitting in a sunny kitchen, watching colorful tablets dissolve like alka seltzer in cups of vinegar and boiling water seems like the start of a magic adventure. Delicately you use the copper holder to lift your hard-boiled egg, ultimately watching it roll off into the cup splashing dye on the kitchen counter. Finally, laying the eggs into a basket of bright, plastic grass, we wait, with anticipation, to hide them for the hunt.

Well, then that’s over. Now you’ve got two dozen hard boiled eggs sitting around, the cholesterol-rich yolks peering from the fridge like a monster under your bed. #quitworrying!

You’ll eat a couple for breakfast, while your kids will sneak theirs back home in their lunchbox each day, but at some point you’re going to have to deal with them. Enter the egg salad. No, not that mayonnaise bomb that instantly adds inches to the chocolate rabbits and jelly beans already filling out your waist. No, this salad is light with lots of greens. A vinaigrette keeps flavors fresh and a bed of warm potatoes makes it hearty enough for a meal.

Happy day after Easter. I dare you not to like it. You may even start hard-boiling eggs for no reason at all.

Egg Spinach Potato Salad

Serves 6

Sliced eggs

Photography by Sam Armocido

Ingredients:

  • 1½ pounds fingerling potatoes
  • 6 eggs, hard boiled
  • 1/4 pound spinach
  • 1/2 red onion, diced
  • 2 tbs garlic chives
  • 2 tbs Dijon mustard
  • 2 tbs Sherry or Roasted Red Pepper Blackberry* vinegar
  • 1/4 cup olive oil – the good stuff!*
  • 2 tbs Rosemary olive oil*

*We’ve been shopping at Sapore Oil in Vinegar in DC again. I love mild, fruity, grassy Spanish Arbequina oil for this salad. If you don’t have rosemary infused oil, just drizzle good olive oil and a teaspoon of fresh, chopped rosemary over the potatoes.

Directions:

  • Slice fingerling potatoes into 1/4” coins. Boil in lightly salted water for 10-15 minutes until tender but still firm in the center.
  • Meanwhile, finely chop eggs and spinach. Combine in a medium bowl with all but 2 tbs of red onion, and chives.
  • Make vinaigrette: Whisk together reserved 2 tbs red onion, mustard and Roasted Red Pepper Blackberry vinegar. Season with salt and pepper. While whisking, drizzle in Arbequina olive oil in a thin stream, forming a creamy emulsion.
  • Remove cooked potatoes from water. Drizzle with Rosemary olive oil and season to taste with salt and pepper.
  • Taste spinach salad with a bit of the vinaigrette, season to taste with additional vinegar or oil as needed. Lightly dress salad and serve over potatoes.

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