Warm Potato Toss with Spinach and Feta

I made this tasty side dish last year to go with some grilled grub. Neither of us really like typical potato salad, so this was a nice substitute.  The bean sprouts were a great addition for a little crunch, though I wouldn’t go out of my way to purchase them next time specifically for this.  Lo doesn’t usually eat anything with the word “salad” in it, other than green salad with no dressing.  He doesn’t like the tang of salad dressing or a mayonaisse dressing, but he did eat this.  This would be a good recipe to make for a cookout since it doesn’t have to be served cold (though proper safey precautions should be followed for food safety)

Warm Potato Toss with Spinach and Feta

2 pounds red potatoes, scrubbed well and cut into 3/4-inch pieces
2 handfuls of spinach
Coarse salt and freshly ground pepper
2 tablespoons white wine or red wine vinegar
1 1/2 teaspoons Dijon mustard (I used whole grain dijon)
2 tablespoons extra virgin olive oil
3 ounces crumbled feta cheese (1/2 cup)
1 celery stalk, finely chopped
1 small shallot, finely chopped
2 tablespoons finely chopped fresh flat leaf parsley
lots of pepper, to taste
red pepper flakes, if desired
handful of bacon pieces, optional
1/2 cup bean sprouts, optional
1/2 chopped red onion, optional

Cover potatoes with water in a medium saucepan; season with salt, and bring to a boil. Reduce heat, and simmer until tender, 10 to 12 minutes. Drain, reserving 1 tablespoon cooking liquid. Let potatoes cool for 5 minutes.  Cook spinach and bean sprouts (if usin) in small pan or skillet with a bit of oil until wilted.

Whisk together vinegar, mustard, and reserved cooking liquid. Add oil in a slow, steady stream, whisking constantly until emulsified.

Transfer potatoes, spinach, and sprouts to a bowl, and drizzle with vinaigrette. Gently stir in feta cheese, celery, shallot, and parsley. Season with salt and lots of pepper, plus red pepper flakes, if desired.

 

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