Baby Spinach & Potato Salad
Baby Spinach & Potato Salad

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Alright, don’t linger, let’s approach this baby spinach & potato salad menu with 14 materials which are undoubtedly easy to receive, and we have to process them at the very least through 5 actions. You should shell out a while on this, so the resulting food could be perfect.

Ingredients for Baby Spinach & Potato Salad:
  1. Prepare 3 of Potatoes *about 500g
  2. Make ready 100 g - Beans *can be replaced with Asparagus or Broccoli
  3. Prepare 50 g Fetta *crumbled
  4. Require 60 g for Baby Spinach
  5. Provide for Salt for cooking Potatoes
  6. Make ready of <Dressing Ingredients>
  7. Take 3 tablespoons for Plain Greek Yoghurt
  8. Need 1 tablespoon - White Whine Vinegar OR Lemon Juice
  9. Get 1 clove Garlic *grated
  10. Get 1/4-1/2 of Onion *finely chopped
  11. Give 1 tablespoon Dijon Mustard
  12. Make ready 1 tablespoon of Parsley *finely chopped
  13. Provide 1-2 tablespoons of Fresh Dill *leaves picked or chopped
  14. Provide - Salt & Black Pepper
Baby Spinach & Potato Salad process:
  1. Make dressing by mixing all ingredients in a large bowl.
  2. Peel Potatoes and cut into small pieces. Wash Beans and cut to 4 to 5 cm. Cook Potatoes in salted water. When the Potatoes are half cooked, add Beans and keep cooking until all are cooked.
  3. Drain the Potatoes and Beans very well, then add to the dressing. Break Fetta into crumbles and mix with Potatoes until well combined.
  4. Arrange the Baby Spinach on a large plate and place the Potato Salad on top. Alternatively you can mix all together.
  5. Sprinkle freshly cracked Pepper over and serve.

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