Warm potato salad
This warm potato salad features tender potatoes, chickpeas, and sautéed vegetables, seasoned with aromatic herbs and spices. It's a comforting dish that's perfect for any meal, offering a delightful mix of textures and flavors.
Cook time 15 min
Prep time 8 min
Ingredients:
2 potatoes1/2 cup chickpeas
1/3 cup red pepper
2 tbsp onion
3 mushrooms
1 cup spinach
1 tbsp olive oil
1/2 tsp rosemary
1/2 tbsp basil
1/4 tsp ground cumin
1/4 tsp paprika
1 pinch red pepper (spice)
1 dash salt
1 dash black pepper
This warm potato salad is a delightful mix of hearty potatoes, chickpeas, and fresh vegetables. It's seasoned with a blend of aromatic herbs and spices, making for a comforting and flavorful dish. Perfect for any meal, this recipe combines the satisfying texture of potatoes and chickpeas with the vibrant taste of spinach, red pepper, and mushrooms. Whether served as a main or a side, it's sure to impress.
Instructions:
- Peel and dice the potatoes into bite-sized cubes. Dice the red bell pepper and finely chop the onion. Slice the mushrooms and roughly chop the spinach.
- Place the diced potatoes in a medium pot filled with water. Bring to a boil and cook for about 10-12 minutes, or until the potatoes are tender but not mushy. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onions and sauté for about 2-3 minutes, until they become translucent and fragrant.
4. Add Mushrooms and Red Pepper:
- Add the sliced mushrooms and diced red bell pepper to the skillet. Cook for another 4-5 minutes, stirring occasionally, until the vegetables are soft.
- Add the chickpeas to the skillet along with the rosemary, basil, ground cumin, paprika, and a pinch of red pepper flakes. Stir well to ensure the spices coat all the vegetables evenly.
- Gently fold in the cooked potatoes and the chopped spinach. Cook for an additional 2-3 minutes, or until the spinach is wilted and everything is heated through.
- Season the salad with salt and black pepper to taste. Give everything one last gentle stir to combine.
8. Serve Warm:
- Transfer the warm potato salad to a serving dish. Enjoy as a main dish or a side!
And there you have it – a delicious warm potato salad that's not only easy to make but also packed with nutrients and flavor. This versatile dish can be enjoyed on its own or paired with your favorite protein for a more substantial meal. Give it a try, and savor the harmonious blend of spices and fresh ingredients.
Warm potato salad FAQ:
Boil the diced potatoes in water for about 10-12 minutes, or until they are tender but not mushy. Drain and set aside before incorporating them into the salad.
Use a large skillet to sauté the vegetables. This will provide enough space for even cooking and prevent overcrowding, which allows the vegetables to soften properly.
Yes, you can substitute other vegetables based on your preference. For example, zucchini or green beans work well in place of red pepper or mushrooms.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.
If you don't have paprika or cumin, you can substitute with similar spices like chili powder for paprika or coriander for cumin, adjusting to taste.
Tips:
- Cut the potatoes uniformly to ensure even cooking.
- For added flavor, try roasting the potatoes with the rosemary before mixing them into the salad.
- You can use canned chickpeas to save time, but make sure to rinse them thoroughly before using.
- Feel free to swap out the spinach with other leafy greens like arugula or kale for a different texture and taste.
- Adjust the spices according to your preference. If you like it spicier, increase the amount of red pepper or add a dash of chili flakes.
- If you prefer a creamier dressing, consider adding a spoonful of Greek yogurt or a dollop of mayonnaise.
Nutrition per serving
2 ServingsCalories 240kcal
Protein 9g
Carbohydrates 50g
Fiber 8g
Sugar 5g
Fat 8g
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