Equipment
Ingredients
Vegetables
- 500 g baby potatoes, halved or quartered if large
- 250 g green beans, trimmed
- 120 g baby spinach, fresh washed
- 1 shallot, finely minced
Lemon-Sherry Vinaigrette
- 45 ml extra virgin olive oil, room temperature
- 15 ml sherry vinegar
- 15 ml lemon juice, freshly squeezed
- 5 g dijon mustard, smooth
- 3 g salt
- black pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 581 kcal
- Protein
- 11 g
- Carbohydrates
- 112 g
- Fat
- 12 g
- Fiber
- 10 g
- Sugar
- 7 g
- Sodium
- 404 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 1579 mg
- Calcium
- 139 mg
- Iron
- 3.8 mg
- Magnesium
- 123 mg
- Phosphorus
- 253 mg
- Zinc
- 1.0 mg
- Vitamin A
- 163 mcg
- Vitamin C
- 23 mg
- Vitamin E
- 2.8 mg
- Vitamin K
- 179 mcg
- Vitamin B6
- 1.1 mg
- Thiamin
- 0.37 mg
- Riboflavin
- 0.19 mg
- Niacin
- 5.1 mg
- Folate
- 113 mcg
- Water
- 100 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the cut potatoes in a large saucepan and cover with cold water by at least 2.5 cm (1 inch). Season strictly with salt.
Bring the water to a boil over high heat, then reduce to a simmer. Cook for approximately 10-12 minutes until potatoes are just starting to become tender but not falling apart.
While potatoes simmer, whisk together the minced shallot, sherry vinegar, lemon juice, Dijon mustard, salt, and pepper in a small bowl. Slowly stream in the olive oil while whisking to emulsify.
Add the green beans directly to the pot with the potatoes. Simmer for an additional 3-4 minutes until beans are bright green and crisp-tender, and potatoes are fully cooked.
Drain the vegetables in a colander. Shake gently to remove excess water and let them steam dry for 1 minute.
Transfer the hot potatoes and green beans to a large bowl. Pour 2/3 of the vinaigrette over them and toss gently to coat. The heat will help the potatoes absorb the dressing.
Place the fresh spinach on a serving platter. Top with the warm vegetable mixture. Drizzle the remaining vinaigrette over the top and serve immediately.
Chef's Notes
- Dressing the potatoes while they are still hot is the secret to a flavorful salad; as they cool, the starch retrogrades and seals out flavor.
- For an extra textural crunch, add toasted sunflower seeds or walnuts (if not nut-free) just before serving.
- If preparing ahead, keep the spinach separate and assemble just before serving to prevent the greens from becoming soggy.
- The residual heat from the potatoes provides a 'warm wilt' to the spinach, making it more digestible while retaining its fresh flavor.
Storage
Refrigerator: 3 days — Best served warm, but keeps well cold. Spinach may wilt significantly upon reheating.
Troubleshooting
Potatoes are falling apart
Cause: Overcooked or wrong potato variety used
Fix: Handle very gently; do not toss vigorously. Serve as a rustic smashed potato salad.
Prevention: Check often after 10 minutes; use waxy potatoes (red/new) not starchy (russet)
Dressing tastes too acidic
Cause: Imbalanced vinegar to oil ratio
Fix: Whisk in another teaspoon of olive oil or a pinch of sugar/maple syrup to balance.
Prevention: Measure carefully; taste before dressing the salad
Cultural Context
This style of warm vegetable salad has roots in French bistro cooking (Salade Tiède), where the technique of dressing warm ingredients is used to heighten aromas and textures. It bridges the gap between a hot side dish and a cold salad, making it a staple for transitional seasons.
