Purple Majesty potatoes hold their color through cooking, which makes this warm salad genuinely striking on the plate. The key is dressing them while they're still hot — they absorb the vinaigrette as they cool, pulling the flavor all the way through. Fresh spinach wilts just enough from the residual heat to soften without going limp.
Details
Time: 35 minutes | Serves: 4
Ingredients
- 1½ lbs Purple Majesty potatoes, halved (Grateful Plains)
- 3 tbsp olive oil, divided
- Salt and black pepper
- 3 cups fresh spinach, loosely packed (Living Root Farm)
- ½ red onion, thinly sliced (Miller's Farm Fresh Produce)
- 2 cloves fresh garlic, minced (Abundant Pastures)
- 2 tbsp whole grain mustard
- 2 tbsp red wine vinegar
- 1 tsp honey
- Fresh parsley or chives, for garnish
Instructions
- Preheat oven to 425°F. Toss potato halves with 2 tbsp olive oil, salt, and pepper. Spread cut-side down on a baking sheet. Roast 20–25 minutes until cut sides are golden and the flesh is tender.
- While potatoes roast, make the dressing: whisk together minced garlic, mustard, red wine vinegar, honey, remaining 1 tbsp olive oil, salt, and pepper.
- Soak the sliced red onion in cold water for 10 minutes to mellow its bite, then drain well.
- As soon as the potatoes come out of the oven, transfer them to a large bowl. Pour the dressing over immediately and toss to coat — the hot potatoes will absorb it as they cool.
- Add the spinach and red onion. Toss gently — the heat from the potatoes will lightly wilt the spinach.
- Taste and adjust seasoning. Garnish with fresh parsley or chives. Serve warm or at room temperature.
Variations
Add crumbled goat cheese or feta for richness. A handful of toasted walnuts adds crunch. For a heartier version, top with a soft-boiled egg. The salad holds well at room temperature for a couple of hours, making it ideal for a summer gathering.
From Your Box
Purple Majesty potatoes are from Grateful Plains. Their vivid purple color comes from anthocyanins — the same antioxidants found in blueberries. They stay purple through roasting and boiling, unlike some purple varieties that fade. Store in a cool, dark place and use within 1–2 weeks. Fresh spinach is from Living Root Farm — store dry in the crisper and use within 3–4 days.
