Spring is a beautiful season for herb-y cooking. This simple recipe takes full advantage of herbs, combining them with tender, creamy potatoes and only the freshest ingredients.
|1||lemon||juiced and zested|
|⅓||cup||extra virgin olive oil|
|5||ounces||baby spinach, sliced into ribbons|
|½||cup||flat-leaf parsley, leaves only|
|½||cup||fresh dill, fronds only|
- Heat a large pot of water to boiling and salt water. Add the potatoes and cook until they are tender and creamy--about 15-18 minutes. Cut each potato in half and return them to the pot.
- In a small bowl, whisk together the lemon juice, zest, olive oil, and sugar. Whisk until well-combined (it should be thick and opaque yellow). Pour over the hot potatoes and stir gently until the potatoes are coated with dressing.
- Mince the parsley leaves and dill fronds. Add the spinach, parsley, dill, and shallots to the potatoes and toss gently. Taste and season with salt and pepper as needed