Potato Salad with Spinach and Lemon

Side, Vegetable Use-Up, Vegetarian

Ingredients

  • 2 lbs small Yukon gold potatoes
  • 1 lemon, juiced and zested
  • 1/3 c olive oil
  • 1 tsp sugar
  • 2-5 oz fresh baby spinach, chopped
  • 1/2 c fresh dill, chopped
  • 3 shallots, peeled and thinly sliced
  • salt and pepper

Directions

  1. Heat a large pot of generously salted water to boiling. Add the potatoes and cook until tender, about 15-18 minutes. Drain, then cut each potato in in half and put in a large bowl.
  2. In a small bowl, whisk together lemon juice and zest, olive oil, and sugar until well combined. Pour over the potatoes and stir gently until coated.
  3. Add the spinach, dill, and shallots to the potatoes, and toss gently. Season with salt and pepper.