Spinach, Turmeric and Mint Potato Salad

Name: Spinach, Turmeric and Mint Potato Salad
Cuisine: British
Ingredients: 3 heaped tbsp Pickled Red Onion; 150 g spinach, rocket or mixed leaves, roughly chopped; 500 g baby potatoes or any waxy potato; salt and white pepper; 3 spring onions, sliced lengthways in half, then diagonally into 2cm slices; 1 tsp nigella seeds (optional); 2 sprigs fresh mint, leaves only, roughly chopped; 1 tsp turmeric; 1 recipe Basic Salad Dressing

Preparation info

Difficulty
Easy

Appears in

Café Cooking

By Gillian Veal

Published 2024

About

This is one of my favourite potato salads. When we have them in the garden, I add few slices of radish as you can see here.

Ingredients

500 g baby potatoes or any waxy potato
1 tsp turmeric
2

Europe
United Kingdom
London
Gluten-free
Vegetarian

Method

Cut the potatoes in half and put them in a large pot. Fill the pot three-quarters full with water, plenty of salt and the turmeric, then bring the pot to the boil. Reduce the heat to a simmer and cook until the potatoes are tender. Drain them in a colander and set them aside to cool.

Put the warm potatoes in a large bowl and add the mint leaves and the spinach, rocket or mixed leaves. A