All grown up.
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 magical 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. You'll eat a couple for breakfast one morning, your kids 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 fresh greens. A vinaigrette keeps flavors fresh and a bed of warm potatoes makes it hearty enough for a meal.
Happy week after Easter. I dare you not to like it. You may even start hard-boiling eggs for no other reason at all.
Egg Spinach Potato Salad
Serves 6
Does egg salad seem to heavy and fatty? These finely-chopped, hard-boiled eggs are lightened with lots of fresh, earthy, sweet spinach and come together in a sharp vinaigrette. Served atop a rich bed of warm, creamy, olive oil and rosemary-tossed fingerling potatoes this salad is hearty enough for meal while tasting light like spring.
Photography by Sam Armocido
Ingredients:
1 1/2 pounds fingerling or other waxy potatoes
6 eggs, hard boiled
1/4 pound fresh spinach
1/2 red onion, finely diced
2 tbs garlic chives
2 tbs Dijon mustard
2 tbs Sherry or Champagne vinegar
1/4 cup + 2 tbs olive oil - the good stuff!
1 tsp chopped rosemary
Photography by Sam Armocido
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 vinegar. Season with salt and pepper. Let rest for 15 minutes while flavors develop. When ready to assemble salad, drizzle in 1/4 cup olive oil in a thin stream, while whisking, to form a creamy emulsion.
Remove cooked potatoes from water. Drizzle with remaining 2 tbs olive oil and season to taste with rosemary, 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 warm potatoes.
