Mustard Potatoes with Spinach
Transform your mealtime with the vibrant flavors of Mustard Potatoes with Spinach — a quick and healthy recipe that seamlessly blends creamy baby potatoes, tender wilted spinach, and a tangy mustard sauce. This dish is a delightful balance of textures and tastes, thanks to the bold pairing of Dijon and whole-grain mustard combined with zesty lemon juice and aromatic garlic. Ready in under 40 minutes, it's perfect as a satisfying vegetarian main or a versatile side dish for any occasion. The finishing touch of fresh parsley adds a burst of color and freshness, making this recipe not only delicious but visually stunning. Whether you're meal prepping or hosting, this easy-to-make dish will elevate your culinary repertoire. Keywords: mustard potatoes recipe, spinach side dish, vegetarian potato dish, quick healthy recipe, Dijon mustard sauce.
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Recipe Information
Ingredients
- 500 g baby potatoes
- 200 g fresh spinach
- 2 tbsp Dijon mustard
- 1 tbsp whole grain mustard
- 2 tbsp olive oil
- 2 pcs garlic cloves, minced
- 1 tbsp lemon juice
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp parsley, chopped
- 1 cup water
Instructions
Wash the baby potatoes thoroughly to remove any dirt. Halve them unless they are very small.
Place the potatoes in a medium-sized pot with 1 cup of water and a pinch of salt. Bring to a boil, reduce the heat to medium, cover, and let simmer for 12-15 minutes or until the potatoes are easily pierced with a fork. Drain and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the fresh spinach to the skillet and cook for 2-3 minutes until wilted. Remove the spinach from the skillet and set aside.
In a small bowl, whisk together the Dijon mustard, whole grain mustard, lemon juice, remaining olive oil, salt, and black pepper to create the mustard sauce.
In the same skillet used for the spinach, add the cooked potatoes. Reduce the heat to low and pour the mustard sauce over the potatoes. Toss gently to coat the potatoes evenly.
Return the wilted spinach to the skillet and toss everything together. Allow the dish to heat through for 2-3 minutes.
Remove from heat, sprinkle the chopped parsley on top, and adjust seasoning with additional salt or pepper if needed.
Serve warm as a side dish or a light vegetarian main course.
Nutrition Facts
Calories |
780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 333243 mg | 14489% | |
| Total Carbohydrate | 99.1 g | 36% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 3.9 g | ||
| Protein | 15.6 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 304 mg | 23% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2219 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
