This spinach and potato salad is a refreshing and satisfying vegan meal that’s perfect for a summer lunch or dinner. The combination of tender new potatoes, crisp green beans, and flavorful sun-dried tomatoes is sure to be a hit with everyone.
Ingredients
- ½ bag (120g) spinach leaves
- 1 bag (750g) new potatoes
- 250g fine green beans – fresh or frozen
- 3 sticks of celery – sliced
- 1 small bunch of spring onions – sliced
- ½ cucumber – diced
- 1 small jar (290g) Kalamata olives
- 1small jar (330g) sun-dried tomatoes
Instructions
To make this salad, start by cooking the new potatoes in a pot of boiling water until they are tender, about 15-20 minutes. Drain the potatoes and let them cool before slicing them into bite-sized pieces.
While the potatoes are cooking, prepare the other vegetables. Wash the spinach leaves and slice the celery into thin slices. If using fresh green beans, trim off the ends and cut them into 1-inch pieces. If using frozen green beans, let them thaw before adding them to the salad. Thinly slice the spring onions and dice the cucumber into small pieces.
To assemble the salad, combine the cooked potatoes, spinach, green beans, celery, spring onions, cucumber, Kalamata olives, and sun-dried tomatoes in a large bowl. Toss everything together until well combined.
To finish off the salad, you can either serve it as is or dress it with a simple vinaigrette. To make a vinaigrette, whisk together equal parts olive oil and vinegar, along with some salt and pepper. Drizzle the vinaigrette over the salad and toss to coat.
Serve the spinach and potato salad immediately, or refrigerate it until ready to eat. This salad is best served cold or at room temperature. It’s a great vegan meal that’s easy to make and packed with flavor and nutrition. Enjoy!