This potato salad is so stinking easy and comes together quickly. The hardest part is waiting for the potatoes to cool while they marinate in the basil vinaigrette. I stretch this salad into a larger serving (and bump up its nutritional value) by tossing it with a few ounces of baby greens. Sun-dried tomatoes add a meaty flavor to the finished salad that will please even the most carnivorous palettes.
Dice potatoes into "fat" quarters. Slice each potato in half lengthwise, then each half widthwise.
Place potatoes into a large 6-quart pot (they need room to move). Add enough cold water to cover the potatoes by about two inches.
Place the pot over high heat and bring the water to a boil. Add the kosher salt, then reduce the heat to medium-high. Boil until the potatoes are tender and can be easily pierced with the tip of a knife, 8-10 minutes.
Drain the potatoes, shake to release as much water as possible, then place the potatoes back into the hot pot. The heat from the pot will help any residual water dissolve.
In a large mixing bowl, whisk the olive oil and vinegar until very smooth. Add the basil, mustard, salt, and pepper and whisk once more.
Add the potatoes to the dressing, then toss to combine. Taste for seasoning and adjust the salt or pepper as needed. Marinate at room temperature for at least 1 hour, until they have cooled completely to room temperature. As this point, the potatoes can be transferred to the fridge for up to 24 hours.
When you're ready to serve, add the spinach, green onions, and sun dried tomatoes. Toss until well combined, and serve right away. Enjoy!
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Notes
It may seem like a lot of salt, but do use a full tablespoon for the potatoes - they need a lot of salt, and will be seasoned wonderfully from the inside out.
Allow the warm potatoes to soak up the basil dressing and then cool to room temperature before adding the remaining ingredients - if you add the baby spinach too early it will wilt unpleasantly.
To make this in advance for a potluck or picnic, transfer the potatoes to the fridge after they've soaked up the dressing, then chill overnight. The next morning, toss the potatoes with the sun-dried tomatoes, onions and spinach.