Not your traditional mayo-laden potato salad, what you get here is a more sophisticated warm version that features olives, onions, and lightly wilted spinach.
Serves 4
Ingredients
• 1 pound fresh curly-leaf spinach, washed, stems removed
• 1⁄4 cup extra-virgin olive oil
• 1 pound small red potatoes, cut into 1⁄2-inch slices, boiled 10 minutes, and drained
• 1 medium red onion, halved, thinly sliced
• 20 Kalamata or other black olives, pitted
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
1. Place spinach in a large mixing bowl. Heat olive oil in a large skillet over high heat for 1 minute; add potatoes and onions. Cook over high heat until lightly browned, about 5 minutes. Remove from heat; add olives, vinegar, salt, and pepper.
2. Pour potato mixture over spinach, and invert skillet over bowl to hold in heat. Allow to steam 1 minute, then divide onto 4 plates, arranging potatoes, onions, and olives on top. Serve warm.
