Potato, Green Bean and Spinach Salad Recipe

Name: Potato, Green Bean and Spinach Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound waxy potatoes, cut in 1-inch dice; 2 tablespoons finely minced red onion, soaked for five minutes in cold water, then drained, rinsed, and drained on paper towels; 2 tablespoons sherry vinegar; 1 tablespoon freshly squeezed lemon juice; Salt to taste; 1 small garlic clove, green shoot removed, minced or pureed; 1 teaspoon Dijon mustard; ⅓ cup extra virgin olive oil; 3 tablespoons plain low-fat yogurt; Freshly ground pepper to taste; 2 tablespoons finely chopped fresh herbs, such as parsley, tarragon, chives, chervil or dill; 6 ounces green beans, trimmed and broken in half; 2 ounces feta cheese, crumbled; 1 6-ounce bag baby spinach

Servings: persons

1 pound waxy potatoes, cut in 1-inch dice
2 tablespoons finely minced red onion, soaked for five minutes in cold water, then drained, rinsed, and drained on paper towels
2 tablespoons sherry vinegar
1 tablespoon freshly squeezed lemon juice
Salt to taste
1 small garlic clove, green shoot removed, minced or pureed
1 teaspoon Dijon mustard
⅓ cup extra virgin olive oil
3 tablespoons plain low-fat yogurt
Freshly ground pepper to taste
2 tablespoons finely chopped fresh herbs, such as parsley, tarragon, chives, chervil or dill
6 ounces green beans, trimmed and broken in half
2 ounces feta cheese, crumbled
1 6-ounce bag baby spinach

1
Steam the potatoes above 1 inch boiling water for 10 minutes or until tender.
2
Meanwhile, whisk together the vinegar, lemon juice, salt, garlic, Dijon mustard, olive oil and yogurt.
3
When the potatoes are tender, remove from the heat and toss at once with 1/4 cup of the dressing, the onion, herbs, and salt and pepper to taste.
4
Add the green beans to the steamer pot, and steam for five minutes.
5
Remove from the heat, refresh briefly with cold water, drain well and toss with the potatoes, 2 more tablespoons of the dressing and the feta.
6
In a separate bowl, toss the spinach with the remaining dressing.
7
Top with the potatoes and beans, and serve.

378

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound waxy potatoes, cut in 1-inch dice, 2 tablespoons finely minced red onion, soaked for five minutes in cold water, then drained, rinsed, and drained on paper towels, 2 tablespoons sherry vinegar, 1 tablespoon freshly squeezed lemon juice, and more.

Yes, Potato, Green Bean and Spinach Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Potato, Green Bean and Spinach Salad

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