If there’s one thing I learned quite quickly after meeting Michael it’s that he’s not a fan of a simple boiled potato. Even if it’s something as wonderful as a Jersey Royal, that needs little more than a hint of butter to truly make it shine. As such, when I cook potatoes at home I need to make sure I include a little extra oomph.
Most of the time I’ll make either some sort of variation on Parmentier Potatoes or a rich, cheesy mash. But as I quite like the flavour of a simple salad potato I do try and sneak them in now and then. Though, as is the case with this Warm Garlic and Spinach Potato Salad, they rarely get served without some sort of adornment.
Potato Salad for many people, me included, comes with the associated memories of summer. Specifically, the great British Barbecue of the 1980s and 1990s. You may be familiar with its regular highlights: burnt-yet-somehow-undercooked meat, a dustbin full of cold drinks and plenty of sunburnt people pretending they’re having a great time. I get my urge to constantly overcater from my mum, who would provide seemingly endless bowls of side dishes. From curried rice to tuna pasta salad, there would be enough to sustain the whole neighbourhood.
Yet nothing homemade quite compared to two key barbecue accompaniments that had to be store-bought: coleslaw and potato salad. My mum made really good versions of both, but they just didn’t compare to anything from the chiller cabinet. It’s not that the pre-made versions tasted better – indeed, they were sharp and harsh and almost otherworldly. But that’s what made them so desirable. You just couldn’t make food taste like that at home.
So, when I make potato salad now I try and mix it up. There’s no point in sticking to the traditional potato, mayo and chives approach, as it just won’t taste wrong enough (in the right way, of course). It why I always add more ingredients, as with my Potato and Apple Salad or as with the spinach and garlic here. This means you get something that feels like its own tasty side dish, rather than a poor imitation.
And trust me when I say that this is a tasty side dish! It’s rich with garlic, which gives it a great kick, yet grounded by the spinach. Oh and it really should be served warm – it is the middle of winter, after all.
Warm Garlic & Spinach Potato Salad
- 400 g Baby Potatoes halved
- 1 tbsp Butter
- 2 cloves Garlic peeled and crushed
- 50 g Baby Spinach finely shredded
- 1 tbsp Fresh Parsley finely chopped
- 75 ml Double Cream
- Pinch Sea Salt
- Pinch Freshly Ground Black Pepper
- Put the potatoes into a large pan of cold water. Bring to the boil and cook for 20-25 minutes until tender.
- Meanwhile, melt the butter in a frying pan over a medium-low heat. Add the garlic and gently sauté for 5 minutes until fragrant. Make sure the temperature is low enough that the garlic doesn’t burn.
- Add the spinach and parsley to the pan and stir to coat in the garlic butter mixture. Cook for a further 2-3 minutes until the spinach has wilted.
- Pour in the double cream and bring to a simmer. Allow to bubble away until the mixture has reduced to a thick sauce. Add the salt and pepper to taste.
- Drain the potatoes when cooked, then return to the pan. Pour over the garlic cream sauce and mix until well coated.
- Serve warm.
|Estimated Values per Serving|
|of which Saturates||15||g|
|of which Sugars||3||g|
|Note: Nutritional information shown is per serving of the above recipe. Any side dishes or garnishes shown in photos are not included in these values, unless they are specifically listed as part of the recipe.|