Usuba
Warm Potato and Spinach Salad
A light vegetable dish with young potatoes, green beans, and fresh herbs. Potatoes and beans are cooked until tender, then mixed with sautéed leeks, balsamic vinegar, parsley, and tarragon. Served warm on a bed of fresh spinach.
- Total
- 30 min
- Standard serving
- 551 g
Ingredients
Total 8
Instructions
- 1
Step 1
Boil young potatoes in salted water for 8 minutes until they become soft.
- 2
Step 2
Add green beans one minute before the cooking time ends.
- 3
Step 3
Heat olive oil in a medium skillet. Add sliced leeks and sauté for 3–4 minutes until soft.
- 4
Step 4
Remove the pan from the heat and mix the contents with balsamic vinegar.
- 5
Step 5
Drain the potatoes and beans. Combine them with leeks, chopped parsley and fresh tarragon.
- 6
Step 6
Season with salt and black pepper to taste. Place fresh spinach leaves on a plate and serve the warm salad on top.
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