This new potato and spinach salad recipe from Andy Waters makes an ideal accompaniment to barbecued meat or a quiche or tart, perhaps - either way it is a tremendous summer side.
Browse our collection of spinach recipes for more ways to use this leafy, iron-rich ingredient.
Cut the potatoes into bite size pieces and add to pan of boiling water. Simmer until just cooked and drain
To prepare the dressing, whisk together the vinegar, olive oil and mustard. Season to taste with salt and pepper
Arrange the spinach leaves on a plate and scatter with the gorgonzola cheese. Put the hot new potatoes on top and drizzle over the dressing
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