Spinach and potato salad is a super delicious summer side dish. It is made with baby potatoes, spinach, spring onion and seasoned with turmeric, curry and grama masala. The best thing about this potato salad is that it doesn't need a fancy dressing, just a few tablespoons of yoghurt and mayonnaise. The reason for that is because the potatoes are already perfectly seasoned and so flavourful.
Spinach And Potato Salad Recipe
This recipe is perfect as a side dish to many meals, and it is also so delicious and quick for lunch. I also find this recipe so easy and doesn't require any fancy ingredients. It is totally customizable and suitable for a summer dinner.
Ingredients Used in Making this Spinach And Potato Salad
- Baby potatoes: Use raw baby potatoes or large ones cut into halves. Make sure to pick the best potatoes for this salad. You can use potatoes skin-on for making this salad.
- Yoghurt: You can use Greek yoghurt or low-fat plain yoghurt based on your preference.
- Mayonnaise: It adds great flavour to the salad and makes it extra creamy.
- Curry powder: Add this blend of spices to the salad for extra spice and flavour.
- Grama masala: It adds an extra kick of flavour to the salad. Make sure to add the right amount of masala.
- Ground turmeric: It gives lovely colour and flavour to the salad.
- Granulated sugar: Just a little bit of granulated sugar for some sweetness.
- Spring onion: Add finely sliced spring onions.
- Spinach leaves: It is packed with Vitamin C, potassium and fibre; you can use raw spinach or even cooked spinach for the salad.
- Coriander leaves: Make sure to use fresh coriander leaves
- Salt and ground black pepper for seasoning.
How to Make Spinach And Potato Salad?
- Chop coriander and spinach.
- Thinly slice the spring onion.
- Boil the potatoes until fully cooked, drain well, then put in a mixing bowl.
- Mix in all other ingredients, season with salt and pepper and serve.
Top Tips
- Remember to combine all ingredients to get the best flavour.
- For some extra flavour, you can dust with cayenne pepper or paprika right before serving.
- You can cool the salad for an hour before serving if you like to serve it cold. Garnish and serve for a fresh salad bowl.
- You can roast the potatoes instead of boiling them to make them crispy, and it adds great texture to the dish.
- Use large potatoes and cut them into quarters, or use baby potatoes and leave them whole. I prefer using small, waxy and thin-skinned potatoes as they cook faster.
- Make sure to cool the potatoes before mixing them with the ingredients.
- Add some grated parmesan cheese for extra flavour.
- You can also add some dried fruits such as raisins or cranberry.
- Add a pinch of chilli powder to give the salad some heat.
- Serve this spinach and potato salad warm or cold; it is delicious either way.
- If you’re making potatoes ahead, peel and submerge them in water and refrigerate for up to 24hours. Potatoes, if left uncovered at room temperature, will turn brown.
Recipe Variations
- You can tweak this recipe the way you like and make multiple variations of it. It is completely based on how you prefer to use potatoes for your salad.
- You can use homemade mayonnaise or low-fat mayonnaise. You may also add sour cream to the salad along with mayonnaise as it adds great flavour and texture to it.
- Change the dressing for this salad based on your preference.
- You can garnish this dish with some sesame seeds or finely chopped parsley.
- You can replace the sugar with maple syrup or honey.
- Replace the yoghurt and mayonnaise with ¼ cup of basil pesto, if you like.
What to add to this potato salad
Feel free to change the salad ingredients based on your personal preferences. The following are some suggestions for more ingredients to add to this potato salad.
- Celery
- Carrot, chopped or grated
- Bell pepper
- Parsley
- Fresh basil leaves
- Peas
- Avocado
Serving Suggestions
I like to serve this spinach and potato salad with steak with garlic, butter and rosemary, creamy garlic chicken, or oven-baked bbq chicken. However, you can serve this salad with any beef, chicken or fish dish you like.
Recipe FAQs
How long to cook the potatoes?
You will have to boil the potatoes for approximately 15-20 minutes. Make sure to check if they’re cooked in the middle with a fork.
How far ahead can I make potato salad?
You can make this spinach and potato salad and serve it right away, or you can keep it for about 3 days in the refrigerator. You can also boil the potatoes ahead and mix all the ingredients when ready to serve.
Can I add protein to this salad?
Yes, you can add cooked chicken, tofu or boiled eggs.
Can I replace potatoes with sweet potatoes?
Yes, you can, and you will get an equally delicious potato salad with a slightly sweeter taste.
Can I make this salad vegan?
Yes, you can substitute mayonnaise and yoghurt with vegan options and follow the same recipe.
How to keep the potatoes from getting mushy in the salad?
The potatoes get mushy if they’re overcooked. Make sure to cook them until they’re soft and tender to make the best potato salad.
Why does my potato salad get watery?
Your potato salad may be watery if you have used them while they’re very hot or if you have added too many liquid ingredients to it. Let the potatoes cool down before adding them to the salad, and use just the right amount of liquid ingredients to it. You can add some extra potatoes if you want to make it thicker.
More Salad Recipes
- Italian Pasta Salad
- Grilled Chicken Salad
- Tuna Avocado Salad
- Healthy Taco Salad Recipe
- Mediterranean Eggplant Salad
- Creamy Tuna Pasta Salad
Easy salad recipes
Spinach And Potato Salad
Ingredients
- 250 g baby potatoes
- 60 g yoghurt
- 60 g mayonnaise
- 1 tsp mild curry powder
- ½ tsp ground turmeric
- ½ tsp grama masala
- 1 tsp granulated sugar
- 6 spring onion, thinly sliced
- ⅓ cup spinach leaves , chopped
- ¼ cup fresh coriander leaves , chopped
- ½ tsp salt
- ¼ tsp ground black pepper
Instructions
- Chop coriander and spinach.
- Thinly slice the spring onion.
- Boil the potatoes until fully cooked, drain well, then put in a mixing bowl.
- Mix in all other ingredients, season with salt and pepper and serve.
Notes
- Remember to combine all ingredients to get the best flavour.
- For some extra flavour, you can dust with cayenne pepper or paprika right before serving.
- You can cool the salad for an hour before serving if you like to serve it cold. Garnish and serve for a fresh salad bowl.
- You can roast the potatoes instead of boiling them to make them crispy, and it adds great texture to the dish.
- Use large potatoes and cut them into quarters, or use baby potatoes and leave them whole. I prefer using small, waxy and thin-skinned potatoes as they cook faster.
- Make sure to cool the potatoes before mixing them with the ingredients.
- Add some grated parmesan cheese for extra flavour.
- You can also add some dried fruits such as raisins or cranberry.
- Add a pinch of chilli powder to give the salad some heat.
- Serve this spinach and potato salad warm or cold; it is delicious either way.
- If you’re making potatoes ahead, peel and submerge them in water and refrigerate for up to 24hours. Potatoes, if left uncovered at room temperature, will turn brown.
Nutrition
If you like this recipe and want to save it for later? Add it to your favourite recipe board on Pinterest!
Follow Healthy Life Trainer on Facebook, Twitter, Pinterest and Instagram to keep up-to-date with all new recipes. Also, you can subscribe to my Newsletter to recipe all the latest recipes once published.
If you make this spinach and potato salad recipe, make sure to tell me how it turns out in the comment section below. Also, don't forget to leave a star rating. Your feedback is so helpful and important to me!
My husband really loves this salad. Thanks for sharing it.
The dressing is impressive and goes so well with the potatoes.