Vaguely French and mildly Middle Eastern, this colorful dish will unite your food worlds. If you haven't had a purple potato, you'll be surprised by the color and the mild earthy flavor.




  • In medium skillet heat the 1 teaspoon oil over medium heat. Add onion; cook and stir until tender. Set aside.

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  • For salad dressing, in a small bowl combine vinegar and sugar, stirring to dissolve. Whisk in mustard. Add the 3 tablespoons oil in a thin, steady stream, whisking to combine; set aside.

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  • In a covered large saucepan combine potatoes and enough cold water to cover. Stir in salt; bring to boiling. Boil potatoes 8 to 10 minutes or until tender.

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  • Drain potatoes; transfer to a large bowl. While the potatoes are still warm, toss with cooked onion, spinach, and olives. Cover bowl with plastic wrap and let stand to wilt spinach. After 2 minutes, add salad dressing and toss until ingredients are coated. Serve warm or at room temperature.

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If you like, substitute pickled green beans for the olives.


Prepare as directed, except substitute 1/3 cup apple cider vinegar for the white balsamic vinegar and 1/2 cup chopped dried tomatoes (not oil-packed) for the olives. Add 1 1/2 cups chopped cooked ham and 4 hard-cooked eggs, cut into wedges, to the salad; toss. Makes 6 main-dish servings.

Nutrition Facts

145 calories, 5 g fat (1 g saturated fat, 1 g polyunsaturated fat, 3 g monounsaturated fat), 0 mg cholesterol, 362 mg sodium, 23 g carbohydrates, 3 g fiber, 3 g sugar, 3 g protein.


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