1kg/2.25lb Waxy potatoes, washed and cubed
340g/12oz Baby spinach, trimmed, washed and dried
1 Red onion, peeled and finely sliced
60g/2oz Pinenuts, toasted
2tbsp Chopped fresh mint
6tbsp Olive oil
2tbsp Red wine vinegar
Salt and pepper
1. Cover the sultanas in boiling water for 4–5 minutes to plump up. Drain and cool.
2. Boil the potatoes until tender, drain and cool.
3. Toss everything together in a large bowl and season well.
JS: I’ve found that it’s better to let the hot ingredients cool down a bit before adding the spinach – otherwise, the heat tends to make the leaves wilt or turn brown.
This recipe appears with thanks to Holly Jones, who runs a Cookery School in Kingswear, Devon, that makes a feature of using local ingredients from the South Hams of Devon. See: www.mannafromdevon.com
The recipe orginally appeared in ‘The book of organic potatoes’, by Holly Jones with Alan Wilson.