Easter Salad Recipe

March 23, 2015

Roasted Potato, Spinach, and Egg Salad

With Easter around the corner, planning a lunch or dinner can be tricky when deciding on yummy healthy dishes to serve your family and friends…This is a simple spinach based salad with roasted potatoes, boiled eggs and a tasty light dressing!

What will you need for the Potatoes?

  • ½ pound baby potatoes (I used Nadine potatoes)
  • 1 tablespoon olive oil
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper

Making the Salad…

  • 4 cups lightly packed baby spinach
  • 2 hard-boiled eggs, sliced

What dressing to use?

  • 1 Tbsp lemon juice
  • 3 Tbsp olive oil
  • 1 Handful fresh parsley, roughly chopped
  • 2 Tbsp of white wine vinegar

Let’s cook!

  1. Preheat oven.
  2. Bring a pot of water to a boil. Cut the potatoes, quarters is best and add to the water, cooking for 3-4 minutes. The potatoes should just be tender and have a good firmness to them. Drain and place in a roasting pan. Drizzle the potatoes with olive oil, salt, and pepper. Stir until the potatoes are well oiled. Bake for 20-35 minutes, stirring at least once halfway through. Remove and let cool slightly.
  3. In a small bowl, mix together the ingredients for the dressing.
  4. In a separate bowl, combine the spinach, sliced eggs, and roasted potatoes. Drizzle dressing over the salad and toss until the salad is coated with dressing.


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