Spring is a wonderful time to simplify- to throw open the
windows, linger a bit longer outside (enjoying the sun), and go
back to the basics of cooking. I think it’s easy to get overwhelmed
when it comes to recipes. I see some recipes on Pinterest and I
can’t help but think how long the ingredient lists must be.
While there is a time for that, I don’t believe it is spring.
This is the time of year to lightly cook some asparagus, top it
with an egg, and call it a meal or pull radishes/green onions
from the ground, rinse them off, and eat them raw by dipping them
into a bit of salt (a favorite of grandfather’s.) My spring motto:
Light meals, simple flavors (and in this context- simple is not a
This spinach salad is in my realm light meals, simple flavors. I
have a certain penchant for roasted potatoes (especially when
tossed with garlic). The garlic is definitely the flavor here while
everything is plays a small accompanying roll (even the mustard
dressing, while flavorful, is more ancillary than a main
character.) I suggest the buttercream potatoes but baby red
potatoes or fingerlings would work just as well.
Over the past couple of years, I’ve overhauled my technique
for making hard-boiled eggs. I landed on a method that works for
soft, jammy eggs or those tried and true hard-boiled eggs. My old
method started the eggs in warm water and then watched them until
the water boiled. Inevitably, I’d lose track and end up with grey
Now I use the method for the 7 minute egg and adjust the time as
needed. Just a solid pot of boiling water. If I want a tender egg,
it’s 10 minutes. If I want a full, hard-boiled egg: go for 12
minutes. This salad works well with any egg on the cooked-yolk
Spinach has my heart in this salad but regular greens or
massaged kale would work as well. Just use what you have on hand-
the real winning combination is the egg and potato.
While I’m obviously all about the egg in this salad, you do
have options. Drop the egg in lieu of your favorite tofu recipe.
Or, my other favorite option is to cook up some of this
smoky tempeh (which makes it feel a bit like a breakfast
Source: FS – Healthy – Vegetarian
Garlic Roasted Potato and Spinach Salad with Eggs