- 2 pounds extra-small Yukon Gold potatoes
- 1 lemon, juiced and zested
- 1/3 cup olive oil
- 1 teaspoon sugar
- 5 ounces fresh baby spinach, well washed
- 2/3 cup flat-leaf parsley, leaves only and loosely packed
- 2/3 cup fresh dill, fronds only and loosely packed
- 3 shallots, peeled and thinly sliced
- Flaky salt and freshly ground black pepper
Heat a large pot of water to boiling and salt the water generously. Add the potatoes and cook for 15 to 18 minutes, or until they are quite tender and creamy. Drain potatoes in colander, then slit each potato in half and return them to the pot.
In a measuring cup, whisk together the lemon juice, zest, olive oil and sugar. Whisk until well-combined — it will be thick and opaque yellow. Pour over the hot potatoes and stir gently until the potatoes are coated with dressing.
Slice the spinach leaves into thin ribbons. Mince the parsley leaves (discarding the stems) and the dill fronds as well. Add the spinach, parsley, dill and shallots to the potatoes, and toss gently. The spinach and herbs will wilt as they are combined with the hot potatoes. Taste and season with salt and pepper as needed.
Serve hot, warm or cold.
Per serving: 363 calories; 18 g fat (2 g saturated fat; 45 percent calories from fat); 47 g carbohydrates; 0 mg cholesterol; 179 mg sodium; 6 g protein; 7 g fiber.
30 minutes to make