Apple Cider Potato Salad

Potato salad is a wonderful thing but this Apple Cider Potato Salad is a whole new ball game.

Instructions

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings: 4

Author Maya Krampf from WickedSpatula.com

Ingredients

2 lbs fingerling potatoes
3 tablespoons olive oil
8 thyme sprigs
8 cloves garlic (crushed)
sea salt
1/4 cup apple cider vinegar
2 small shallots (about 3 tablespoons, minced)
1/2 teaspoon red pepper flakes
1 teaspoon honey
2 tablespoons ghee
3 cups baby spinach

Preheat oven to 400. Cut the potatoes in half and toss with olive oil, crushed garlic, thyme, and salt. Bake for 30-35 minutes until tender, golden brown, and crispy. Remove from oven and discard the garlic and thyme.
Place the minced shallots, crushed red pepper, and honey in a small bowl.
In a small saucepan bring the ACV to a boil and reduce to 2 tablespoons. Pour over the shallots.
Wipe out the pan and add the ghee. Heat until it begins to brown, about 2-3 minutes. Be careful not to overcook it! Stir the ghee into the ACV mixture and season with a bit of salt and fresh cracked pepper.
Place the potatoes in a large bowl and toss with the sauce and spinach. Serve immediately.

Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.

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