Potato Salad à L’Oleavanti

Ehden Grove Extra-Virgin Olive Oil and potatoes are a marriage made in heaven (or at least Ehden!)

Add cut potatoes to a pot, cover them with cold water by an inch, add a big pinch of salt and bring to a boil on high heat. When the water boils, reduce the heat and simmer the potatoes until they are firm but tender when pierced with a fork or paring knife. Test cut potatoes as soon as the water comes to a boil, it doesn’t take long to cook small pieces of potato. Pour into a colander and let cool to room temperature.
Mix the spinach, scallions, mint leaves, coarse parsley in the salad bowl.
Prepare the dressing by mixing minced garlic, salt, pepper and lemon juice. Slowly add ½ cup of Oleavanti Ehden Grove EVOO in a stream while whisking constantly until emulsified. Adjust the lemon and seasoning to taste.
Add the dressing to the greens and mix until well incorporated.
Add the potatoes, mix everything until well coated and incorporated.
Twist black pepper, add lemon zest, and sprinkle sumac.
Drizzle more olive oil. This salad should be drenched in olive oil!