Spinach Salad with Crispy Potatoes

One of my best friends turned me on to this salad big time when she made it for her at her house. I can’t stop making it in all varieties. The crispiness of the potatoes is offset by the slightly wilted spinach leaves and a sharp dressing. It somehow makes eating a salad seem decadent while making fried potatoes for dinner seem sensible. I love it. Plus, it comes together in 15 minutes so it is a great weeknight dinner.
Spinach Salad with Crispy Potatoes
Ingredients:
1 bag of baby spinach
2-3 medium size potatoes ( I used red, but I think any will do the trick)
1 can white beans
2 cloves garlic
red pepper flakes (add as much heat as you like)
1 Tablespoon Dijon mustard
1/4 White wine
1/4 cup Olive oil
Salt and pepper

1. Chop potatoes in cubes, put in a microwave safe bowl, cover with water and microwave for 2-3 minutes. This makes the potatoes light on the inside and then they’ll get super crisp on the outside. Plus, it’s really easy and cuts down the cooking time.

2. Heat 1/4 cup of olive oil in a frying pan until very hot.

3. Drain the potatoes and dry them with a towel before tossing them into the oil.

4. Cook them for 8 minutes or so until they are brown.


5. Remove potatoes from the pan and set aside on a plate while you make the dressing.

6. Turn the burner down, roughly chop the garlic and toss into the oil (there should be some left in the frying pan, but if not, add about 3 Tablespoons). The garlic only needs to cook for 30 seconds.

7. Add red pepper flakes, Dijon mustard and 1/4 cup white wine and let simmer for a minute.

8. Drain and wash the beans and put them in a bowl with spinach leaves.

9. Add the potatoes and pour the warm dressing over.

10. Dinner's ready.