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Potato salad with courgette and spinach sauce

You can make this potato salad with courgette and spinach sauce with leftover boiled potatoes or from scratch. It's tasty, healthy and gluten-free. It can be served warm or cold so it's ideal for parties, and dinner parties, or picnics, trips, lunch boxes etc.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 450 g new potatoes
  • 1 bay leaf
  • 1 Tbsp olive oil
  • Salt & pepper
  • For the sauce:
  • 2 Tbsp pine nuts plus a few for garnishing
  • 1 courgette
  • 1 tsp olive oil
  • 2 large handfuls of baby spinach washed and drained
  • 1 garlic clove chopped
  • ½ lemon juiced
  • 2 Tbsp Parmesan or plant-based alternative, grated, plus extra to serve
  • 1 handful mint or parsley leaves

Method
 

  1. Put the potatoes in a pan of cold water, add the bay leaf, then bring to the boil and simmer for 15 minutes or until tender. Drain, discard the bay leaf then put the potatoes back in the pan. Add the olive oil, season with and pepper, then toss gently. Cover and keep warm.
  2. Meanwhile, lightly toast the pine nuts, then set aside.
  3. Slice the courgette vertically into long, thin slices. Brush them with some olive oil and fry them in a griddle or frying pan until golden. Let them cool on a plate for 5 minutes.
  4. Put the spinach, garlic, lemon juice, cheese, herb and pine nuts in a food processor. Pulse for a few seconds until you get a textured mixture.
  5. Add the courgette and pulse until you get a coarse paste. Taste and season to your liking.
  6. Toss the potatoes with the sauce, then scatter some cheese and/or herbs on top and serve.