Crushed potatoes with spinach
17 Mar 2015
Prep Time
2 minutes
Cook Time
15 minutes
Total Time
17 minutes
Background
This is a lovely, warm potato salad that goes well with grilled or barbecued fish. Excellent in a Sunday lunch menu or, as a side dish, part of a midweek meal.
Ingredients
- 500g new potatoes
- 2 Tbsp olive oil
- 1 onion
- 1 clove of garlic
- 1 Tbsp capers, drained
- 150g baby spinach
- Squeeze of lemon
Instructions
- Wash the potatoes, if they are bigger than 4cm, cut them in half. Boil in slightly salted water and cook until tender, about 10 minutes.
- Meanwhile, cut the onion in half and slice thinly.
- Heat the oil in a frying pan, sauté the onions gently for about 5 minutes. Finely chop the garlic, add to the onions with the capers. Stir and fry for a minute .
- Drain the potatoes, add to the onion. Crush them gently with a fork.
- Add the spinach and stir for a couple of minutes until a spinach wilted. Season to taste and squeeze some lemon juice over.
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Categories
- Meal Type: - Dinner - Everyday - Side - Supper
- Cuisines: - Scandinavian
- Occasions: - Barbecue - Dinner Party - Easter - Sunday Lunch
- Ingredients: - Roots & Bulbs
- Health and Diet: - Gluten Free - Vegan
- Skill Levels: - Easy
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