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Potato Salad with Spinach Leaves

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Potato Salad with Spinach Leaves

The perfect potato salad with spinach leaves recipe with a picture and simple step-by-step instructions.

  • 300 g Potatoes
  • 1 Egg
  • 50 g Spinach leaves
  • 1 Small red onions in half rings
  • 1 Pickled cucumber in slices
  • 4 Halved cherry tomatoes
  • 1 tbsp Cream cheese
  • 2 tbsp Sour cream
  • Salt pepper
  • 1 tsp Oil
  • 1 tbsp White wine vinegar
  1. Boil the potatoes, boil the egg for the last 10 minutes. Peel and slice the potatoes. Mix together the cream cheese, sour cream, vinegar, salt, pepper and oil. Mix the potatoes with the dressing while they are still warm. Fold in the cucumber, tomatoes and onions. Just before serving, add the spinach leaves. Serve the salad with egg quarters.
Dinner
European
potato salad with spinach leaves

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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