Roasted Potato, Spinach, and Egg Salad

With Easter around the corner, planning a lunch or dinner can be tricky when deciding on yummy healthy dishes to serve your family and friends…This is a simple spinach based salad with roasted potatoes, boiled eggs and a tasty light dressing!

What will you need for the Potatoes?

• ½ pound baby potatoes (I used Nadine potatoes)
• 1 tablespoon olive oil
• ¼ teaspoon sea salt
• ¼ teaspoon black pepper

Making the Salad…

• 4 cups lightly packed baby spinach
• 2 hard-boiled eggs, sliced

What dressing to use?

Let’s cook!

1. Preheat oven.
2. Bring a pot of water to a boil. Cut the potatoes, quarters is best and add to the water, cooking for 3-4 minutes. The potatoes should just be tender and have a good firmness to them. Drain and place in a roasting pan. Drizzle the potatoes with olive oil, salt, and pepper. Stir until the potatoes are well oiled. Bake for 20-35 minutes, stirring at least once halfway through. Remove and let cool slightly.
3. In a small bowl, mix together the ingredients for the dressing.
4. In a separate bowl, combine the spinach, sliced eggs, and roasted potatoes. Drizzle dressing over the salad and toss until the salad is coated with dressing.