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Florentine Potato Salad

Prep time 10 mins
Cook time 25 mins
Chill time 1 hr
Yield Makes 6 to 8 servings


  • 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

How to Make It

  1. 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.

  2. 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.