Potato Spinach Salad | VegNews

Ingredients

• For the salad:
• 6 cups water, for boiling
• 1-1/2 pounds new, fingerling, or red potatoes
• 2/8 teaspoon salt
• 2-1/2 cups baby spinach
• 1/4 cup fresh basil, chiffonaded
• 3/4 cup chopped marinated artichokes
• 2/3 cup finely chopped red peppers
• 1/3 cup chopped pitted kalamata olives
• 1/8 cup toasted pine nuts
• For the vinaigrette:
• 2-1/2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1-1/2 teaspoons agave nectar
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 4-1/2 tablespoons olive oil
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