Go Back

Crushed potatoes with spinach

This crushed potatoes with spinach 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.
Print Recipe
Prep Time 2 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: Scandinavian
Calories: 1234
Ingredients Method

Ingredients
  

  • 500 g new potatoes
  • 2 Tbsp olive oil
  • 1 onion
  • 1 clove of garlic
  • 1 Tbsp capers drained
  • 150 g baby spinach
  • Squeeze of lemon

Method
 

  1. 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.
  2. Meanwhile, cut the onion in half and slice thinly.
  3. 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 .
  4. Drain the potatoes, add to the onion. Crush them gently with a fork.
  5. Add the spinach and stir for a couple of minutes until a spinach wilted. Season to taste and squeeze some lemon juice over.