Roasted Potato & Spinach Salad With Chopped Eggs

Step 1: Potatoes and Onions ... Add the potatoes, onions, and garlic to a bowl; drizzle with olive oil, and plenty of salt and pepper, and toss to coat. Spread the potatoes and onions on a sheet pan, lined with parchment paper or foil, for easy clean up.

Step 2: Roast ... Middle shelf, in a 400 degree oven for 20-30 minutes, until the potatoes are tender - but, you don't want them to become mashed potatoes. So, you want them still in one piece. The onions should be golden brown. If you notice the onions browning too much, remove them to a platter; and let the potatoes finish cooking.

Step 3: Dressing ... As the potatoes and onions roast, make your dressing. I love to use a small mason jar, or tupperware container. Just add all the ingredients, shake; and, it's done. You can also use a measuring cup or small bowl. Let it come to room temp before using.

Step 4: Eggs ... Use whatever method you prefer. I like to add the eggs to a pot of cold water, and bring to a boil. Turn off the heat, cover; and, let it set 12 minutes. Cool and rinse under cold water, and peel - dice.

Step 5: Salad ... Add the spinach to a large bowl; and, top with the warm roasted potatoes and onions (which I chopped up a bit). Drizzle some of the dressing over the salad and toss to combine. Dress accordingly to how you like it. The warm potatoes will soak up a lot of the dressing.

Step 6: Serve and ENJOY! ... Plate on a serving platter, and top with the chopped eggs. Garnish with fresh parsley, and extra another drizzle of dressing. I always serve extra dressing on the side. A delicious warm salad. Perfect with roasted chicken