Warm new potato salad with baby spinach and ham

Name: Warm new potato salad with baby spinach and ham - Dorina A.
Ingredients: 500g new potatoes halved; 2 tablespoons olive oil; 2 red onions sliced into 64 pieces; large pieces of ham; 140g sliced mushrooms; 1 tablespoon mustard seeds; 1 tablespoon red wine vinegar; 100g baby spinach leaves; 85g creamy blue cheese.

Savory - Warm new potato salad with baby spinach and ham by Dorina A. - Recipia

Warm New Potato Salad with Baby Spinach and Crispy Ham In a world where quick and healthy meals are increasingly sought after, this warm new potato salad with baby spinach and ham proves to be an excellent choice. Made with simple yet flavorful ingredients, our recipe combines diverse textures and tastes, offering you a unique culinary experience. From the perfectly roasted new potatoes to the crispy ham and fresh spinach leaves, each bite will take you on a gastronomic journey. Preparation time: 15 minutes Baking time: 40 minutes Total time: 55 minutes Servings: 4 Necessary ingredients: - 500 g new potatoes, halved - 2 tablespoons olive oil - 2 red onions, thinly sliced - 200 g ham, cut into large pieces (optional: you can use smoked ham for a more intense flavor) - 140 g mushrooms, sliced - 1 tablespoon whole grain mustard - 1 tablespoon red wine vinegar - 1 tablespoon water - 100 g baby spinach leaves - 85 g creamy blue cheese (or any cheese of your choice) Helpful ingredient tips: - New potatoes: Choose medium-sized potatoes with smooth skin and no blemishes. They will add a fine texture and natural sweetness to your salad. - Ham: You can experiment with different types of ham or, for a vegetarian option, substitute the ham with smoked tofu or grilled vegetables. - Cheese: Creamy blue cheese adds a rich and savory note, but you can also opt for feta or ricotta cheese, depending on your preferences. Step-by-step preparation: 1. Preheat the oven: Start by preheating the oven to 220 degrees Celsius. This will ensure even and quick roasting of the potatoes. 2. Prepare the potatoes: In a baking tray, place the halved potatoes and drizzle them with one tablespoon of olive oil, adding a pinch of salt. Toss well to ensure they are evenly coated with oil. 3. Roast the potatoes: Place the tray in the oven and roast the potatoes for 20 minutes. This is the stage where they become tender and develop their natural flavors. 4. Add the onions: After 20 minutes, remove the tray and add the sliced onions. Mix everything well, then return the tray to the oven for another 20 minutes. Now, the onions will caramelize, bringing a sweet flavor to your salad. 5. Check the potatoes: Make sure to check the potatoes and onions frequently to prevent burning. When the potatoes turn golden and the onions become soft, it’s time to take them out of the oven. 6. Prepare the ham and mushrooms: Meanwhile, in a skillet, heat a little oil and add the pieces of ham. Sauté until crispy, then add the sliced mushrooms. Cook for about 5 minutes, until they soften and release their flavors. 7. Prepare the dressing: In a small bowl, mix the whole grain mustard, red wine vinegar, and one tablespoon of water. This simple dressing will add a touch of acidity and a fresh taste to the salad. 8. Assemble the salad: In a large bowl, combine the roasted potatoes and onions, crispy ham, sautéed mushrooms, and baby spinach leaves. Drizzle the dressing over the ingredients and gently toss to combine the flavors. 9. Add the cheese: Finally, sprinkle the creamy blue cheese on top of the salad. You can crumble it with your fingers for an even distribution of flavor. 10. Serve: The warm new potato salad is delicious right after preparation, but you can let it cool slightly before serving. Drizzle a little olive oil on top and, if desired, add some toasted pine nuts for extra crunch. Serving suggestions: This salad pairs perfectly with a refreshing drink, such as a dry white wine or even fresh lemonade. You can complement the salad with a serving of grilled meat or fish for a complete meal. Vegetarian option: Substitute the ham with marinated and fried tofu, and the cheese with a vegan option for a delicious and healthy salad. Nutritional information: One serving of this salad provides approximately 350 calories, being a good source of complex carbohydrates from the potatoes and protein from the ham. Spinach adds iron and vitamins, while mushrooms are rich in antioxidants. Frequently asked questions: - Can I use sweet potatoes instead of new potatoes? Yes, sweet potatoes will add a sweeter taste and a different texture, but make sure to adjust the baking time. - What other vegetables can I add to the salad? Asparagus, carrots, or zucchini are excellent options that can be added to diversify the textures and flavors. - Is this salad good cold? Yes, the salad can also be enjoyed cold, making it an excellent option for a light lunch or a picnic. This warm new potato salad with baby spinach and crispy ham is not only a simple recipe but also a healthy and flavorful choice. I hope you enjoyed this recipe and that it inspires you to explore new combinations and flavors in the kitchen! Bon appétit!