Greek Potato and Spinach Salad - ★Cooking Recipes★

Directions for: Greek Potato and Spinach Salad

Ingredients

cup olive oil

1 stick butter (8 tablespoons, 4 ounces or 1/2 cup)

6 Yukon Gold potatoes, cut into 12 pieces each

1 head of garlic, peeled into cloves

2 lemons, juiced and zested

cup more of olive oil

1 Tbsp dried oregano

10 oz baby spinach

Sprinkled sea salt and freshly ground black pepper, to taste

Directions

1. Place a large, heavy skillet over medium-high heat and add the first olive oil and butter. When the butter has melted and begins to sizzle, add the potatoes and brown slowly and patiently for 15-20 minutes, turning them as necessary until they have evenly browned on all sides.

2. Meanwhile finely chop or puree the garlic. Whisk the lemon, second olive oil, garlic and oregano into a small bowl and whisk until emulsified. Put browned potatoes into a salad bowl and toss with garlic dressing, salt and pepper and spinach.

See more: Saute, Potatoes, Vegetables, Salad, North American, Greek, Quick and Easy