Spinach and herb potato salad
Serves: 6
Prep time: 15 minsTotal time: 
Recipe photograph by Issy Croker
Spinach and herb potato salad
Serves: 6
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
236Kcal
Fat
10gr
Saturates
1gr
Carbs
32gr
Sugars
3gr
Fibre
4gr
Protein
4gr
Salt
0gr
Marte Marie Forsberg
Marie is a Norwegian photographer and author who moved to the English countryside nearly a decade ago, after falling in love with a little wonky cottage in a small hilltop village. Her debut cookbook, The Cottage Kitchen, was published in 2017. She is currently writing a new book, as well as filming online photography workshops.
See more of Marte Marie Forsberg’s recipes
Marte Marie Forsberg
Marie is a Norwegian photographer and author who moved to the English countryside nearly a decade ago, after falling in love with a little wonky cottage in a small hilltop village. Her debut cookbook, The Cottage Kitchen, was published in 2017. She is currently writing a new book, as well as filming online photography workshops.
See more of Marte Marie Forsberg’s recipes
Ingredients
- 1.2kg new potatoes, halved or quartered depending on size
- 1 small red onion, halved and finely sliced
- 1 pack each of chives, flat-leaf parsley, basil and dill, leaves only
- 100g baby leaf spinach
For the dressing
- zest and juice of 1 small lemon
- 75ml extra-virgin olive or rapeseed oil
- 1-2 garlic cloves, crushed
Step by step
Get ahead
Make up to 3 hrs ahead, leaving out the spinach until just before serving to avoid discolouration.
- Cook the potatoes in a pan of boiling salted water until tender. Meanwhile, combine the dressing ingredients with some seasoning, keeping the lemon zest for garnish.
- Drain the potatoes, then combine with the dressing and red onion while still warm. Leave to cool.
- When ready to serve, chop all the herbs together. Mix into the salad along with the spinach. Scatter over the lemon zest before serving.
