Florentine Potato Salad

Southern Living
Makes 6 to 8 servings


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3 pounds small red potatoes, quartered
1 1/4 teaspoons salt, divided
1 1/2 cups shredded fresh baby spinach
3/4 cup HELLMANN'S Real Mayonnaise
1/4 cup chopped fresh flat-leaf parsley
2 cooked bacon slices, crumbled
2 tablespoons chopped green onion
1 teaspoon grated lemon rind
1/4 teaspoon freshly ground pepper
1 cup celery slices


Prep: 10 Minutes
Cook: 25 Minutes
Chill: 1 Hours

Bring potatoes, 1 tsp. salt, and water to cover to a boil in a large Dutch oven over high heat; cook 20 to 25 minutes or until potatoes are tender. Drain and toss with spinach.

Stir together mayonnaise, next 5 ingredients, and remaining 1/4 tsp salt. Place potato mixture in a large mixing bowl; add celery and mayonnaise mixture, stirring gently until blended. Cover and chill at least 1 hour or until ready to serve.

Created date

August 2007