Spinach and Potato Salad

SERVES 4 Persons PREPARATION TIME 15 min. COOKING TIME 15 min.

INGREDIENTS

• 1 kg potatoes, peeled (optional), cut into 6mm thick slices
• 100 g green beans, trimmed
• 60 g baby spinach
• 4-5 radishes, trimmed, thinly sliced
• 4 spring onions, finely chopped

Dressing:

• 2 tsp seeded mustard
• 2 tbsp white wine or apple cider vinegar
• 1/4 cup extra virgin olive oil

METHOD

1. Place potato slices in a Chef Series® II Casserole Dish. Cover with cold water. Bring to the boil. Reduce heat and simmer for 10-12 minutes, or until tender when tested with a skewer. Add the beans during the last minute until they turn bright green. Drain in Double Colander. Rinse under cold water briefly. Allow to cool slightly.
2. Mix dressing ingredients in an EZ Shaker.
3. In a Mixing Bowl, combine cooled potatoes, beans, spinach, radishes and spring onions. Gently toss through dressing to coat. Season with salt and pepper. Perfect served in a Space Saver Salad Bowl.

Tip: You can add some toasted pine nuts or half a drained can of chickpeas or beans or your choice.