Potato salad with spinach and toasted sesame (serves 4)
4 large potatoes
3 handfuls fresh spinach
2 spring onions
3-4 tablespoons white sesame seeds
3 tablespoons mayonnaise (preferably homemade)
1 teaspoon Dijon mustard
1 teaspoon sherry vinegar
Peel and cube the potatoes (1cm). Boil the cubes until tender, place in cold water to cool, and then drain.
Rinse the spinach in several batches of cold water and drain well (preferably using a salad spinner).
Finely chop the spring onions.
Toast the sesame seeds on a dry pan until golden and allow to cool. Be careful not to let them burn.
Make a salad dressing using the mayonnaise, mustard and vinegar. Mix the potatoes, spinach, spring onions and sesame seeds into the dressing (except keep some sesame seeds aside as garnish before serving). Add salt and pepper to taste. Bon appétit!
This potato salad is delicious and packed with flavours. If you make it during the summer, use baby new potatoes, which you boil until just done and then cut into halves or quarters.