See more
Florentine Potato Salad

Florentine Potato Salad

Southern Living SEPTEMBER 2007

  • Yield: Makes 6 to 8 servings
  • Cook time:25 Minutes
  • Prep time:10 Minutes
  • Chill:1 Hour


  • 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


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.


Go to full version of

Florentine Potato Salad recipe