Ingredients
- 12 ounces baby red potatoes (about 5), cut into eighths (about 1-inch pieces)
- 1 ½ tsp olive oil
- ¾ cup chopped red onion
- 1 cup loosely packed spinach, stems discarded
- ¼ tsp caraway seeds
For the dressing:
- 1 Tbsp chopped fresh chives
- 1 tsp cider vinegar
- ½ tsp spicy brown mustard
- ¼ tsp pepper
- 1 ½ tsp olive oil
Directions
- Preheat the oven to 425°F.
- Put the potatoes in a medium bowl. Toss with 1 tsp olive oil. Arrange in a single layer on a baking sheet. Roast for 25 minutes, or until the potatoes are golden brown and tender when pierced with the tip of a sharp knife.
- Meanwhile, in a medium nonstick skillet, heat ½ teaspoon oil over medium heat, swirling to coat the bottom. Stir in the onion. Cook for 3 to 4 minutes, or until the onion is soft, stirring frequently. Add the spinach. Cook for 2 to 3 minutes, or until the spinach is wilted. Remove from the heat. Stir in the caraway seeds. Cover to keep warm.
- In a small bowl, whisk together the dressing ingredients.
- In a medium bowl, toss together the potatoes, onion mixture, and dressing. Serve warm and enjoy!
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