Roasted Potato & Spinach Salad with Jammy Eggs and French Mustard Vinaigrette

Side-angle photograph of a spinach salad topped with roasted potato wedges and soft-boiled eggs.

I haven't felt much like blogging, lately, but that doesn't mean that I haven't been baking and cooking up a storm. In fact, since my last post, I've been to Paris and attended some workshops at Le Cordon Bleu. Cooking never ceases.

One of my favorite dishes, lately, is this garlic roasted potato, egg, and spinach salad with French mustard vinaigrette. Yes, you must turn on your oven, but I promise, it's worth it. I got the recipe from naturallyella.com but I've tweaked it a bit with the flavors that I prefer.

Dressing

3 tablespoons olive oil

3 tablespoons apple cider vinegar

2 teaspoons French mustard

2 teaspoons honey

1/4 teaspoons sea salt
Pinch of pepper
Pinch of red pepper flakes

Potatoes

1/2 pound baby potatoes

1 tablespoon olive oil

2 cloves garlic, minced

1/4 teaspoon sea salt

1/4 teaspoon pepper

Salad

4 cups lightly packed baby spinach

3 soft boiled eggs, quartered

Preheat oven to 400 degrees.

Bring a pot of water to a boil. Quarter the potatoes and add to the water, cooking just until fork tender but slightly firm. Drain and place them in a roasting pan. Add the garlic, olive oil, and salt and pepper. Toss to combine. Bake for 25-35 minutes until the garlic is browning, turning at least one halfway through. Remove and let slightly cool.

In a small bowl or mason jar, combine dressing ingredients and either whisk or shake to combine.

In a separate bowl, combine the spinach, eggs, and roasted potatoes. Drizzle dressing over the salad and toss until coated. Sprinkle with salt and pepper to taste, or add a few pinches of crushed red pepper flakes.

Comments

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