Potato and Spinach Salad Recipe
This Potato and Spinach Salad Recipe is a wholesome and fulfilling meal. Packed with flavour and nutrition, perfect for a healthy lunch.This is a really satisfying salad with chickpeas, celery and a lemony-mayo dressing. The celery and mayo give this a really tangy and rich flavour.
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Ingredients
- 500 g new potatoes
- 240 g organic chickpeas (cooked)
- 3 celery sticks finely sliced

- 4 spring onions finely sliced
- 2 large handfuls baby spinach
For the dressing:
- 3 tbsp
organic extra virgin olive oil

- Juice of 1 lemon
- 1 tbsp mayonnaise or plant-based alternative

- natural fine sea salt
- organic cracked black pepper
Instructions
- Bring a pan of salted water to the boil and cook the new potatoes for around 15 to 20 minutes until just tender.
- Drain well and leave them to cool slightly then cut in half.
- In a small bowl, whisk together the olive oil, lemon juice and mayo until smooth.
- Season generously with salt and black pepper.
- In a large bowl, combine the warm potatoes with the chickpeas, celery, spring onion and spinach.
- Pour over the dressing while the potatoes are still a little warm so they soak up the flavour.
- Toss well until everything is coated and serve.
Comments & Ratings
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I love the celery added in this recipe and the mayo dressing is amazing.