Warm Potato Salad With Spinach, Feta, & Lemon
A warm potato salad with spinach, feta, and lemon. Very filling and appetizing for a light and healthy dinner!
Servings: 1 salad plate
- 500 grams baby potatoes (about 20)
- ½ medium-sized red onion cut into thin slices
- 2 large garlic cloves cut into thin slices
- 100 grams (about 2 + ½ cups) chopped spinach leaves
- 1 tablespoon fresh lemon juice + extra to drizzle on top
- ⅓ cup feta cheese crumbled
- olive oil
Soak the baby potatoes in lukewarm water for 10 minutes. Then with a dish sponge rub their skin to remove all dirt. Cut them in half and add to a medium-sized cooking pot half-filled with water.
Season the water with kosher salt and bring to a boil. Reduce heat to medium and cook until potatoes are nice and soft but not mushy.
With a slotted spoon transfer the potatoes to a dish and let them cool down to room temperature.
In a large non-stick frying pan heat a good splash of olive oil over medium-high heat.
Add the onion and garlic and cook until softened.
Add the spinach and lemon juice. And stir well with a wooden spoon. Cook for 2-3 minutes for the spinach to soften.
Turn the heat off and toss the potatoes in the pan as well. Season lightly with salt and pepper. Taste to see how much salt you need to add keeping in mind the salt you added in the water you've boiled the potatoes in. Stir well to combine and transfer to a salad plate.
Sprinkle the feta cheese on top. You may also add an extra drizzle of raw extra virgin olive oil, as well as, extra fresh lemon juice when you serve this salad. You can also add any of the following fresh herbs to this salad: dill, spearmint, chives, fresh garlic tips.
Serving: 1salad plate | Calories: 928kcal | Carbohydrates: 101g | Protein: 21g | Fat: 52g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 32g | Cholesterol: 45mg | Sodium: 671mg | Potassium: 2814mg | Fiber: 14g | Sugar: 9g | Vitamin A: 9601IU | Vitamin C: 138mg | Calcium: 430mg | Iron: 7mg