Herb Garden Potatoes with Fresh Spinach and Lemon
2 pounds Yukon Gold potatoes, washed and quartered
1 fresh lemon, juiced and zested
1/3 cup olive oil
1 teaspoon sugar
1 cup fresh baby spinach
1/2 cup fresh parsley leaves, loosely chopped
1/2 cup fresh dill fronds, loosely chopped
6 green onions, thinly sliced
Sea salt and pepper
Cook potatoes in boiling salted water until fork tender, about 16 minutes. Drain.
While potatoes are cooking, whisk together lemon juice and zest, oil and sugar until thick. Pour over potatoes while potatoes are still hot and stir gently until potatoes are coated.
Add spinach, parsley, dill and onions to dressed and still hot potatoes. Season with salt and pepper to taste.
Served either warm or cold, you will be happy.