Spinach and Potato Salad
Ingredients
- 11 small to medium potatoes, scrubbed and cut into ½ inch pieces
- 3 tablespoons extra-virgin olive oil
- 6 cloves of garlic, minced
- 1 medium onion, sliced
- 2 stalks of celery, sliced
- ¼ cup capers, well rinsed
- 3 cups of spinach
- ½ cup of water
- Celtic Sea Salt
- Black pepper
Instructions
- Boil potatoes covered in water for 10 minutes, or until tender. Drain the water out. Save it for soup stock, if you like. Transfer potatoes to a large mixing bowl. Saute the onions and garlic for minutes in olive oil and add them to the potatoes along with the spinach, celery, capers, dill, honey and oregano. Mix, adjust for seasoning.
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