Crispy Potato and Spinach Salad with Parmesan

The new potatoes are finally in here at the farmers’ markets in New York. Which, of course makes me long for my mom’s homemade potato salad, full of mayonnaise and hard boiled eggs, onion, and celery, and sprinkled with paprika on the top. I will definitely make this version before summer is over (maybe lightening the mayo with some fat-free Greek yogurt), but I thought I’d satisfy my current potato salad craving with something a little lighter.

For this salad, I slice the potatoes thin and sauté them in a nonstick skillet in a bit of olive oil until they’re brown and crispy. I put them on plates, then top them with a spinach salad dressed with a sharp red wine vinaigrette and tossed with shards of salty Parmesan cheese. It’s the perfect balance of crispy potatoes, bitter greens, and rich cheese.

I used spinach in this salad, because that’s what I had on hand. I think arugula or watercress would be even better, but any salad greens you have on hand would work. And if your potatoes are freshly dug, just wash off the dirt, no need to peel. Don’t go overboard on the portion, though. Three ounces of potatoes (1 small) have about 15 grams of carbs, or 1 Carb Choice.

Crispy Potato and Spinach Salad with Parmesan

Makes 2 servings

Potatoes

2 teaspoons extra virgin olive oil

2 small potatoes (about 3 ounces each), scrubbed and thinly sliced

1/8 teaspoon kosher salt

Pinch of freshly ground pepper

Salad

2 teaspoons extra-virgin olive oil

1 teaspoon red wine vinegar

Pinch of kosher salt

Pinch of freshly ground pepper

3 cups spinach, arugula, or other greens

2 tablespoons shredded Parmesan cheese

To make the potatoes, heat a large nonstick skillet over medium high heat until hot, about 2 minutes. Add the oil and tilt the pan to coat the bottom.

Add the potatoes, keeping them well-spread in the pan for even browning. Cook, turning the potatoes as they brown, until tender, about 6-8 minutes.

Meanwhile, to make the salad, whisk together the oil, vinegar, salt, and pepper in a large bowl. When the potatoes are done, divide them evenly between 2 plates. Add the spinach to the dressing and toss to coat. Top the potatoes with the spinach and sprinkle with the Parmesan. Serve at once.  

Each serving: 18 g carbohydrate, 179 calories, 11 g fat, 2 g saturated fat, 4 mg cholesterol, 3 g fiber, 4 g protein, 263 mg sodium

Carb Choices: 1; Exchanges: 1 starch, 2 fat