Follow these steps for perfect results
red potatoes
scrubbed, unpeeled, boiled
eggs
hard-boiled
red onion
sliced thin
Baby Spinach
stemmed, washed and dried
fresh basil leaf
torn
chickpeas
cooked
anchovies
mashed
lemon
juiced
Dijon mustard
extra virgin olive oil
garlic
mashed
salt
pepper
Boil red potatoes until tender.
Halve or slice potatoes depending on size.
Keep the cooked potatoes warm.
Hard-boil eggs and slice into quarters.
Thinly slice red onion.
Wash and dry baby spinach.
Tear fresh basil leaves.
Prepare cooked chickpeas (or drain canned chickpeas).
Mash anchovies.
Juice lemon.
Mash garlic cloves.
In a bowl, whisk together lemon juice, Dijon mustard, mashed garlic, and mashed anchovies.
Slowly drizzle in extra virgin olive oil while whisking continuously to create an emulsion.
In a large bowl, combine warm potatoes, red onion, chickpeas, and torn basil.
Pour the lemon-Dijon dressing over the potato mixture and toss gently to coat.
Arrange baby spinach leaves on four serving plates.
Place four egg quarters on each spinach bed.
Mound the potato salad mixture on top of the spinach and egg.
Serve immediately or chill slightly.
Expert advice for the best results
Adjust the amount of Dijon mustard to taste.
For a creamier salad, add a tablespoon or two of mayonnaise.
Chill the salad for at least 30 minutes before serving to allow the flavors to meld.
Everything you need to know before you start
15 minutes
Can be made a day ahead.
Mound high on a bed of spinach.
Serve as a side dish at picnics or barbecues.
Pair with grilled meats or fish.
Enjoy as a light lunch.
The crisp acidity complements the tanginess of the salad.
A refreshing and light option.
Discover the story behind this recipe
A classic side dish for summer gatherings and potlucks.
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