Two Potato and Spinach Salad
Hubby has a lot of favorite foods. I was going to start off this post by saying “Hubby loves potato salad” but I feel like a broken record because I say that about everything. I guess I shouldn’t complain. I know a lot of people out there have to deal with picky eaters in their family. Hubby will eat anything I put in front of him.
Now Hubby isn’t picky about his potato salad. He is perfectly happy with a potato salad from the grocery store. I prefer mine with less mayo. I do love this lemon cilantro potato salad that I’ve made multiple times (I’m told basil works well too, but cilantro is my fav, so I always go with that), but when I saw this two potato salad with spinach in my Food Network Magazine, I knew I wanted to try it. Then Kelsey posted her variation of the potato salad on her blog and I was sold.
I love subbing Greek yogurt for all sorts of ingredients. It definitely lightens up any dish without taking away from the taste or texture. Hubby and I gobbled this up and I definitely recommend adding the bacon. It provides a nice crunch and saltiness to round out the salad.
One Year Ago: Strawberry Rhubarb Bars and Vanilla Peach Bourbon Jam
Two Potato and Spinach Salad
Yield: 8-10
Ingredients:
4 strips thick-sliced smoked bacon
1 lb. sweet potatoes, peeled and cut into 1-inch cubes
1 lb. Yukon gold potatoes, cut into 1-inch cubes
1 tsp salt, plus more for seasoning
4 scallions, finely chopped
2 celery stalks, finely chopped
1/2 cup fat free greek yogurt
2 Tbsp low-fat mayonnaise
2 Tbsp Dijon mustard
1 Tbsp finely chopped fresh tarragon leaves or 1 tsp. dried
freshly-ground black pepper
6 oz. baby spinach, chopped roughly
Directions:
Cook bacon until crispy. Transfer the bacon to a plate lined with paper towels. When cool, crumble and set aside.
Put the sweet potatoes and Yukon gold potatoes in 2 separate saucepans. Cover the potatoes with water, add 1/2 teaspoon salt to each pot, and bring the pots to a boil over medium-high heat. Reduce the heat, and simmer the potatoes until they are just cooked through and tender. The sweet potatoes will cook in about 15 minutes, and the Yukon gold potatoes should be finished in about 12 minutes. Drain the potatoes, and allow them to cool.
Meanwhile, combine yogurt, mayonnaise, mustard, tarragon, salt, and pepper in a large bowl. Stir in scallions and celery. Toss to combine. Taste for seasoning, and add more salt or pepper, if needed.
When potatoes are completely cooled, toss in the potatoes and spinach.
To serve, garnish with bacon.
Recipe as seen on Apple A Day, originally from The Food Network
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Stunning color!!
beantownbaker — October 8th, 2013 @ 7:06 pm
It just makes me smile 🙂
Oh gosh, I love this recipe! So creative 🙂
We’re making this for dinner tomorrow, sounds perfect! And what a great way to contribute to Breast Cancer Awareness month. Keep it up!
Snowy hello’s from Oslo, Norway/ Tanja Simone, http://somekindashuffle.wordpress.com
beantownbaker — October 23rd, 2013 @ 12:27 am
Thanks! I hope you enjoyed the pasta.
I made this tonight and it was truly one of the worse things I’ve made; the sauce was really chunky and dry, and stuck in my throat every time I took a bite, and the garlic made it even drier. I would not recommend this to anyone.
This is very good. Leaving some of the pasta water is important, as well as adding the olive oil. Grating the beet into the pasta made a gorgeous colored magenta. Eating pasta right away prevents drying out. An optional addition could be adding a can of coconut milk to make a pink saucy dish. Topped with nuts and cheese, yes!