Potato, Green Bean and Spinach Salad
Recipe Date:
April 1, 2023
Serving Size:
4
Cook Time:
00:30:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 1 lb waxy potatoes, cut in a 1-inch dice
- 2 tbsps finely minced red onion
- 2 tbsps sherry vinegar
- 1 tbsp lemon juice
- salt to taste
- 1 small garlic clove, minced
- 1 tsp dijon mustard
- 1/3 cup extra-virgin olive oil
- 3 tbsps plain, low-fat yogurt
- ground pepper, to taste
- 2 tbsps freshly chopped herbs (dill, chives, parsley, or tarragon)
- 6 ozs green beans, cut in half
- 2 ozs feta, crumbled
- 6 ozs baby spinach
Directions
Tasting Notes: The spicy, dark, earthy elements of the Transverse Pinot are reflected in the spinach and potatoes but the dressing and green beans balance with a delicious brightness.
Serena's Tips: To make the meal come together easily, prepare everything in advance and then steam the potatoes.
Recipe:
- Website link
- Website address: https://cooking.nytimes.com/recipes/1012980-potato-green-bean-and-spinach-salad
Recipe courtesy of Martha Rose Shulman for the New York Times. Photo courtesy of Andrew Scrivani for the New York Times.
