1 cup Jersey Fresh spinach , stemmed, washed and chopped
1 large egg
¼ tsp salt
¼ cup water
¼ tsp sugar
¼ cup low-fat sour cream
2 tsp lemon juice
1/8 tsp black pepper
¼ tsp salt
3 cups Jersey Fresh potatoes, pared, diced into ½’ cubes
1 cup Jersey Fresh spinach , stemmed, washed and chopped
1 large egg
¼ tsp salt
¼ cup water
¼ tsp sugar
¼ cup low-fat sour cream
2 tsp lemon juice
1/8 tsp black pepper
¼ tsp salt
Place potatoes in a 2-3 cup saucepan filled with water and add ¼ tsp salt. Wash egg and place it in the pan with the potatoes. Cook on high until water comes to a rolling boil then reduce heat to low, simmering until the potatoes are well done and egg is hard boiled (@ 10 minutes).
In a separate bowl, whisk together low-fat sour cream, salt, pepper, sugar and lemon juice. Drain potatoes and keep hot. Remove the egg’s shell, rinse and dry. Separate the white from the yolk by cutting the egg I half. Finely chop the white and set aside in a separate small bowl. Mash the egg yolk in a separate small bowl and set aside.
Place spinach and ¼ cup of water in 1 2-3 cup saucepan and boil for 3 minutes. Drain well and squeeze out excess water. Toss spinach, potatoes, egg white together until well mixed. Keep hot. Pour sour cream dressing over the potato/spinach mixture and toss lightly. Put in serving bowl. Just before serving, sprinkle egg yolk over salad. Serve warm.