Warm Potato Salad with Spinach and Feta

Warm potato salad with tender baby potatoes, sauteed fresh spinach, sweet onions, savory feta cheese, and a touch of garlic. Drizzled with lemon and plenty of extra virgin olive oil. A simple and healthy salad meal or an easy-to-pair side dish!

This version of Patatosalata (Potato salad) is served warm to enjoy the buttery-soft texture of the baby potatoes. It's ideal for the colder months of the year. Or for when you want a quick, healthy lunch or dinner that's both light and filling.

Spinach and feta are a favourite Greek combination, especially in pies like Spanakopita. In this recipe, the spinach is quickly sauteed, just until wilted, together with onions and garlic. This helps highlight its sweetness. While the baby potatoes are boiled until perfectly soft, but still hold their shape.

Ingredients

• Baby Potatoes: with their skins on, or use any other potato variety you like; rub the skins and cut them into cubes.
• Onions: I'm using red onion slices; however, you can use Spring onions instead for a fresher flavor.
• Garlic: Again, you can substitute with fresh green garlic.
• Spinach: I use fresh spinach leaves for this salad. However, you can use other greens as well. Such as the ones mentioned below.
• Feta Cheese
• Lemon juice
• Optional: fresh dill, spearmint, or parsley to sprinkle on top.

Other Greens To Use

You can substitute spinach in this warm potato salad with other greens. Such as: kale (remove the tough stems), dandelion greens (use only the leaves), chard (finely chop the stems and sauté them for a few minutes before adding the leaves). Also, beetroot leaves (which go better with other greens), or even Vlita - Amaranth Greens (which need to be boiled first).

Moreover, you can make this salad by adding broccoli florets or zucchini (steamed or grilled are best).

Serve With

Like most Greek dishes, and especially salads, this potato spinach salad is dressed with plenty of extra virgin olive oil and freshly squeezed lemon juice.

To make this salad even more filling, you may serve it with one or two boiled eggs.

Side dishes that pair well with this salad include Beetroot Salad With Greek Yogurt, Tzatziki Dip,  Keftedakia (Greek fried meatballs), Spetsofai (Spicy Greek Sausage In Sauce), Roasted Red Peppers, and Gigantes (Greek Baked Butter Beans).

Recipe