Potato Salad Recipe With Spinach
Ingredients
Potatoes:
- 2 lbs small potatoes washed and drained
- 1/2 cup water
- 1/2 teaspoon kosher salt
- 2 tablespoon unsalted butter
- 1 shallot sliced
- 2 garlic cloves minced
- 1 tablespoon fresh thyme minced
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 1/3 cup parmesan cheese shredded
Salad:
- 3 cups Spinach leaves
- 1/2 cup dried cranberries
- 1/4 cup chopped hazelnuts
- 2 tablespoons shredded Parmesan cheese
- 1 teaspoon fresh thyme leaves
- pinch salt and pepper
- 1/4 teaspoon chilli flakes
- 1 tablespoon balsamic reduction
Instructions
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Add potatoes to the 10 Qt Crock-Pot Express Easy Steam Release Pressure Cooker. Add in the water and salt. Seal the lid, make sure the release button is on OFF.
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Select steam for 4-6 minutes depending on the size of your potatoes.
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Once the potatoes are cooked and done, release the steam by twisting the release button to ON.
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Remove the potatoes from the Crock-Pot and wipe the pan clean.
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Add in the butter and select the sear/brown function. Add the potatoes back to the Crock-Pot express and let them sear for 3-5 minutes flipping them around the butter for a golden crispy crust.
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Add in the shallots, garlic, herbs and season. Toss the potatoes around for 2 minutes until the shallots and garlic are fragrant.
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Turn off the Crock-Pot Express Pressure Cooker and add in some cheese. Toss the potatoes in the cheese and let it melt in the heat of the pan.
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Assemble the salad:
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Add the spinach at the bottom of the salad plate, top with the warm potatoes, garlic and shallots. Top that with cranberries, hazelnuts, seasoning, cheese, herbs and finishes off with a balsamic reduction drizzle. Serve and enjoy!
Recipe Video
Recipe Notes
Start off with potatoes that are all the same size so they cook evenly.
Leave the skin on or peel the potatoes—your choice.
Choose any type of potatoes you like.
Use the new Crock-Pot 10 Qt Express Easy Steam Release Pressure Cooker for ease, convenience and best results.
Steaming the potatoes allows for a super fluffy and soft inside texture.
Browning the potatoes after they've been fully cooked allows for a crisp outside texture that stays for a while.
The shallots and garlic are a must for flavoring the potatoes! If you’d like to substitute them, use garlic and onions powders instead.
When you add the warm potatoes to the bed of greens, they wilt and exude so much flavor than if they were still fresh.
The salad ingredients are optional, I added cranberries for the chew and sweetness, and chopped hazelnuts for the crunch.
Chilli flakes are optional but great contrast to the sweetness.
You can skip the balsamic drizzle but it’s much recommended!