Winter Spinach And Potato Salad
From keni 13 years ago
- 30 min to make
- Serves 6
This beautiful winter side salad came about after trying to combine some of our favorite sides for great steaks. Using the tiny potatoes not only add a wonderful color, but their tender, sweetness is a great contrast to the firm mushrooms and bite of the home made dressing.
Ingredients
For Creamy Blue Cheese Dressing
- 1 cup buttermilk shopping list
- 1 cup sour cream(I used with chives) shopping list
- 3/4 cup mayonnaise shopping list
- 1T green onion stems, finely chopped, or sub chives shopping list
- 1/2 fresh lemon shopping list
- 1t worcestershire sauce shopping list
- 1/2t dry mustard shopping list
- kosher or sea salt and fresh ground black pepper shopping list
- 6oz blue cheese crumbles(I used gorgonzola) shopping list
For Salad
- 1/2 stick butter(or sub 1/2 olive oil, if desired) shopping list
- 2lbs specialty baby potatoes(purple, yellow, red, etc...these are TINY, like 1-2 bite potatoes, not just the typical reds..this is where a link within a recipe would be handy, hint, hint!! ;) shopping list
- 12oz fresh mushrooms shopping list
- 1 large red onion, halved, then sliced shopping list
- 3 cloves garlic, minced shopping list
- 1lb fresh spinach leaves shopping list
- about 4 sprigs fresh thyme(can sub tarragon or rosemary, but I liked the thyme with the beef) shopping list
- kosher or sea salt and fresh ground black pepper shopping list
- french fried onions, if desired(I used garlic and pepper blend, to enhance the steaks) shopping list
How to make it
For Dressing
- Combine all dressing ingredients, except cheese, in medium glass bowl. See Photo
- Whisk well to combine completely.
- Fold in blue cheese See Photo
- Refrigerate until ready to use.
For Salad
- Melt butter in large dutch oven or similar pot(I used cast iron) over medium heat. Do not brown.
- Add onion, potatoes, mushrooms, garlic, thyme, salt and pepper.
- Toss to lightly coat everything with the butter. See Photo
- Continue to cook on medium heat for about 20 minute or so, until potatoes are fork tender. See Photo
- Place spinach in very large bowl(or two smaller, if needed).
- Add potato/mushroom mixture and quickly toss. See Photo
- Serve immediately with dressing and fried onions, if desired
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The Rating
Reviewed by 1 people-
Very Yummy! Never had the colorful potatoes before! Doesn't really taste to much different than the regular ones....but they are pretty! Everything in this went so well together! I planned on making a big steak to go with this, which woulda been ...more
mommyluvs2cook
in Santa Fe loved it
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" It was excellent "