Nutty potato, tomato and spinach salad

Recipe from: 3/1/1999 12:00:00 AM
Ingredients 9
Servings 4
Time 35 minutes

Ingredients

  • 1
    kg
    potatoes
  • 250
    ml
    chicken stock
  • 120
    ml
    white wine vinegar
  • 1
    clove of garlic, crushed
  • 250
    g
    cherry tomatoes, halved
  • 100
    g
    baby spinach leaves
  • 120
    ml
    olive oil
  • 30
    ml
    freshly chopped basil
  • 30
    g
    pine nuts or slivered almonds, toasted
 

Method

25 minutes
 
Wash the potatoes and boil them in their jackets for 20 to 25 minutes. Drain, peel and cut into cubes. Mix the chicken stock with half the vinegar and heat the mixture. Add the garlic and season with salt and pepper. Pour over the potatoes and mix carefully. Cover and refrigerate for 20 minutes. Add the tomatoes and the spinach leaves to the potatoes. Mix the rest of the vinegar with the olive oil and basil. Drizzle over the salad and scatter with the pine nuts.
 

Read more on: starch
 

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