A Sophisticated Twist on a Classic Side
Tired of the same old gloppy, mayo-drenched potato salad? It’s time for an upgrade. Picture this: tender, pan-seared red potatoes with delightfully crispy edges, tossed with sweet red onions, briny Kalamata olives, and a bed of spinach that’s just barely wilted by the warmth of the salad. Finished with a drizzle of rich balsamic, this Mediterranean-inspired dish is elegant enough for a dinner party but simple enough for a weeknight. This isn’t just a side dish; it’s a statement.
Ingredients
• 1 pound / 450g fresh curly-leaf spinach, washed, stems removed
• 1/4 cup / 60ml extra-virgin olive oil
• 1 pound / 450g small red potatoes, cut into 1/2-inch / 1.25cm slices
• 1 medium red onion, halved and thinly sliced
• 20 Kalamata or other black olives, pitted
• 1 tablespoon / 15ml balsamic vinegar
• Salt and freshly ground black pepper to taste
Instructions
1. Boil the sliced potatoes in salted water for 10 minutes until fork-tender, then drain well. While they cook, place the fresh spinach in a large, heat-proof mixing bowl.
2. Heat the olive oil in a large skillet over high heat. Add the drained potatoes and sliced onion, cooking for about 5 minutes until lightly browned and crisp on the edges. Remove from the heat and stir in the olives, vinegar, salt, and pepper.
3. Immediately pour the hot potato mixture over the fresh spinach. Invert the skillet over the bowl to trap the heat and steam for 1 minute, allowing the spinach to wilt slightly. Toss gently, divide onto 4 plates, and serve warm.
Nutritional Information
• Approximate values per serving: Calories: 350 kcal, Fat: 20g, Carbohydrates: 35g, Protein: 6g, Fiber: 7g.
Pro Tips
• for the Perfect Salad
• Don’t over-boil the potatoes. They should be tender but still hold their shape perfectly to get a good sear in the pan.
• Ensure the spinach is completely dry after washing. Excess water will make the final salad soggy when the hot are added.
• For an extra layer of flavor, add a tablespoon of capers or a pinch of red pepper flakes along with the olives and vinegar.
• To make this a more substantial meal, top with crumbled feta cheese or toasted pine nuts just before serving.
FAQ
Q: Is this potato salad recipe vegan
A: Yes, the base recipe is completely vegan as it uses olive oil and balsamic vinegar for the dressing instead of any dairy or eggs. To keep it vegan, simply omit the optional feta cheese topping suggested in the pro tips or use a plant-based feta alternative.
Q: How can I add more protein to this vegetarian potato salad
A: To make this a more substantial vegetarian meal, you can easily add protein. The recipe suggests crumbled feta or toasted pine nuts. For a heartier, vegan-friendly option, consider tossing in a cup of canned and rinsed chickpeas or white beans along with the olives.
Q: Can I make this warm potato salad ahead of time
A: This salad is best enjoyed immediately while the potatoes are warm enough to wilt the spinach. For meal prep, you can boil and pan-sear the potatoes and onions ahead of time and store them in the fridge for up to 2 days. Reheat the potato mixture in a skillet before pouring it over the fresh spinach to serve.
Q: What can I substitute for Kalamata olives
A: If you’re not a fan of Kalamata olives, you can substitute them with other briny ingredients to get a similar flavor profile. Try using chopped sun-dried tomatoes (in oil, drained), a tablespoon of capers, or chopped artichoke hearts for a delicious alternative.
