Spinach and Potato Salad

Name: Spinach and Potato Salad - Patricia G.
Ingredients: 3; 4 small potatoes boiled in their skin; 1 red Kapia pepper; 250 g spinach leaves; 2 tablespoons raw sunflower seeds (unsalted); 2 tablespoons olive oil; 2 tablespoons lemon juice.

Savory - Spinach and Potato Salad by Patricia G. - Recipia

Often, when I boil potatoes for a side dish, I set aside a few extra ones, especially for salads or other quick recipes. I’ve come to make this recipe quite often, especially when I have fresh spinach in the fridge and a forgotten Kapia pepper on the shelf. It’s quick to prepare, has nothing complicated, and I like that there are no forgotten ingredients. Quick Info Total Time: 15-20 minutes (if you already have boiled potatoes) Preparation Time: 10 minutes Cooking Time: as long as it takes to boil the potatoes (if they are not ready) Servings: 2-3 Difficulty: easy Recipe Type: quick salad, side dish Ingredients 3-4 small potatoes, boiled in their skins 1 red Kapia pepper 250 g spinach leaves 2 tablespoons raw, shelled sunflower seeds (unsalted) 2 tablespoons olive oil 2 tablespoons lemon juice salt Preparation Method 1. Wash the spinach leaves well, then dry them as much as you can. If you’re using larger leaves, you can tear them by hand, but it’s not mandatory. 2. Wash the Kapia pepper and slice it into thin rounds. 3. Peel the boiled potatoes (in their skins) after they have cooled and slice them. You can cut them into thin slices or cubes, whichever you prefer. 4. In a bowl, mix the oil with the lemon juice and a pinch of salt. 5. Add the spinach, potato slices, and pepper rounds to the bowl. Gently mix so you don’t crush the potatoes. 6. Finally, sprinkle the sunflower seeds on top. Why I make this recipe often It’s a quick solution when I have leftover boiled potatoes. It doesn’t require many ingredients and works both as a salad and as a side dish. It’s easy to adapt based on what I have in the fridge. Tips and Variations Tips Boil the potatoes with their skins on; they peel more easily and don’t absorb too much water. The spinach must be well washed, as it can have sand or dirt. If you want the sunflower seeds to be crunchier, you can quickly toast them in a dry pan, but the basic recipe doesn’t require this. Substitutions Spinach can be replaced with arugula or green lettuce if you don’t have spinach. The Kapia pepper can be replaced with any red pepper. Olive oil can always be replaced with another vegetable oil, but the taste will be slightly different. Sunflower seeds can be omitted or replaced with pumpkin seeds or nuts if you don’t have them on hand. Variations You can add a few slices of red onion for a stronger taste, but it’s not mandatory. If you have fresh herbs, you can add a little finely chopped parsley. For a heartier salad, you can also add a sliced boiled egg. Serving Ideas The salad can be served as is, as a light main dish, or as a side dish with meat or fish. It also goes well with a simple omelet. Frequently Asked Questions 1. Can I use leftover potatoes from another meal? Yes, if they are boiled in their skins and have no additives (butter, sauces, etc.), you can use them without problems. 2. Do the sunflower seeds have to be raw? No, but the basic version is with raw, shelled, and unsalted seeds. If you prefer, you can also use toasted seeds. 3. Does the salad last from one day to the next? I do not recommend it, as the spinach wilts and the potatoes become watery. 4. What kind of potatoes are better for this recipe? New potatoes or red potatoes hold up better and don’t crumble after slicing. 5. Can I replace lemon juice with vinegar? Yes, but the taste will be slightly different. Apple cider vinegar or white wine vinegar works best. Nutritional Values Estimation for one serving (out of 3): Calories: 220-250 kcal Carbohydrates: 30-35 g Protein: 5-6 g Fats: 8-10 g The value varies depending on the size of the potatoes and how large the serving is. The salad is quite balanced in terms of intake, having few fats and some fiber. Storage and Reheating I do not recommend storing the already mixed salad, as the spinach leaves wilt quickly and the potatoes change texture. If you want to prepare it in advance, keep the ingredients separate and mix them before serving. The salad should not be reheated.

Category: Savory Author: Patricia G. Views: 1 Date: 27.09.2024

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