Nutty potato, tomato and spinach salad

Name: Nutty potato, tomato and spinach salad
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 1.00 kg potatoes; 250.00 ml stock chicken; 120.00 ml vinegar white wine; 1.00 garlic cloves, crushed; 250.00 g cherry tomatoes halved; 100.00 g baby spinach; 120.00 ml fresh chillies 573; 30.00 ml fresh basil chopped; 30.00 g pine nuts or flaked almonds, toasted

4 servings Prep: 35 mins, Cooking: 25 mins

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Starch

By Food24 November 03 2009

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Ingredients (9)

1.00 kg	potatoes
250.00 ml	stock — chicken
120.00 ml	vinegar — white wine
1.00	garlic — cloves, crushed
250.00 g	cherry tomatoes — halved
100.00 g	baby spinach
120.00 ml	fresh chillies — 573
30.00 ml	fresh basil — chopped
30.00 g	pine nuts — or flaked almonds, toasted

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Method:

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.