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Recipe Source: cdkitchen.com
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Spinach Potato Salad
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Serves/Makes: 4
Ready in: 30-60 minutes
- 12 ounces red potatoes, quartered
- water, to cover
- 1 pinch dried tarragon
- 1 pinch sugar
- 1/2 cup frozen corn
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon minced garlic
- 1/2 teaspoon no-calorie sweetener
- 2 cups baby spinach, chopped
- 1/4 medium red onion, chopped
- 1/2 red bell pepper, chopped
- 1/4 medium green bell pepper, chopped
Combine potatoes, water, tarragon and sugar in a large saucepan. Bring to boil, then reduce heat and simmer for 8-10 minutes until potatoes are fork tender. Add corn to pot. Drain and cool just a bit. While potatoes are cooking, whisk together olive oil, vinegar, mustard, garlic and sweetener. In a salad bowl, combine potatoes and corn, dressing, spinach, onions and peppers. Add dressing and toss gently to coat. Serve at room temperature or refrigerate to chill about 30 minutes.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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