Potato and Spinach Salad with Egg
Courtesy of Paula Foore, Springdale Farm
small shallot, finely chopped
Salt and pepper, to taste
medium potatoes, cubed
Potato and Spinach Salad with Egg Directions
Make vinaigrette in the bottom of a large bowl by mixing 2 tablespoons of the olive oil with the vinegar, mustard, shallot, salt and pepper in a large bowl. Place the spinach on top.
In a skillet, with the remaining olive oil, sauté the potatoes until tender. Season with salt and pepper. When done, put the hot potatoes on top of the spinach and toss thoroughly.
Fry the eggs over medium. Divide the salad mixture between two plates. Top each plate with an egg. Sprinkle with the goat cheese. Dinner is served!
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