A Spicy Salad with Green Spinach and Creamy Potatoes


6 large unpeeled potatoes, about 3 lbs (1.5 kg)
1/2 red onion
2 tbsp freshly squeezed lemon juice
1 tsp curry powder
1/2 tsp granulated sugar
1/4 tsp salt
2 tbsp chutney, preferably mango
1/2 cup mayonnaise
1/2 (10-oz) bag baby spinach or 1 bunch fresh spinach
2 tbsp dried cranberries, raisins or slivered apricots (optional)
1/4 cup toasted sunflower seeds (optional)


  1. Slice unpeeled potatoes in half and place in a medium-size saucepan. Cover with hot water and set over high heat. When water boils, reduce heat to medium and boil gently just until potatoes are almost fork-tender, from 20 to 3o minutes. (Be careful not to overcook potatoes as they will continue to cook after being removed from water.) Drain well.
  2. Meanwhile, slice onion into thin rings and place in a large bowl. In a small bowl, stir lemon juice with curry, sugar and salt. Stir in chutney. Remove any large fruit chunks in chutney, finely dice and return to dressing. Then stir in mayonnaise. Cut potatoes into large chunks and add to onion. If spinach leaves are large, slice into ribbon-like strips and set aside. Stir dressing with potatoes and onion. Gently stir in spinach, cranberries and sunflower seeds, if using. Serve right away or refrigerate, uncovered, until cooled to room temperature, then cover. Salad will keep well, refrigerated, for 2 to 3 days.

Source: Chatelaine