BABY SPINACH & POTATO SALAD

Remove the leaves from the first bag of baby spinach. Place on a chopping board and finely shred all the leaves. Set aside. 

Heat a pan of water until boiling. Cut any of the new potatoes in half, to make all the pieces bite sized. Cook until tender, about 12-15 minutes. Drain and refresh in cold water. Place in fridge to chill. 

While potato is cooling, mix together the yogurt, mayonnaise, finely chopped parsley, salt and pepper, chilli and chilli flakes. Stir in the lemon juice and mix until well combined. 

Add the shredded spinach leaves and combine. 

Mix together in a large bowl the yogurt dressing with the cooled potatoes. Place half of the second bag of spinach leaves on a serving bowl or platter. Tip the potato onto the leaves. Arrange the second half of leaves over the potato and arrange over the capers, and gherkins to finish. This can be given a light toss to combine if desired. 

Chill until ready to accompany with favourite barbecued foods, or as the centrepiece to the meal. 

BABY SPINACH

Creamy, smooth, and very nutritious! Toss through another salad, add a handful to a smoothie or cook with many other dishes.

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• 2 x 120g bags LeaderBrand Baby Spinach  
• 800g baby potatoes 
• 2 cups natural unsweetened Greek yogurt 
• 2 tbsp mayonnaise or aioli 
• 1 cup finely chopped parsley 
• 1 tsp each of freshly ground black pepper and salt 
• ¼ tsp cayenne pepper or chilli powder 
• ½ tsp chilli flakes 
• 1 lemon, juice of 
• ½ cup pickled capers 
• 2 cups sliced gherkins