Ensalada Andaluz (Potato-Orange-Spinach Salad)

Ensalada Andaluz

Ensalada Andaluz (Potato-Orange-Spinach Salad)

Source: Potatoes USA
A colorful potato salad that can be eaten as a meal or served as a side dish!
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Prep Time 25 minutes
Cook Time 20 minutes
Course Main Course, Salad, Side Dish
Servings 6


  • 1 Cup Mild olive oil For Tomato Vinaigrette:
  • 1/2 Cup Diced plum tomatoes canned are acceptable
  • 1/4 Cup Orange juice
  • 1 Tablespoon Grated orange zest
  • 1/4 Cup Sherry vinegar
  • 1 Tablespoon Tomato puree
  • Salt and black pepper to taste
  • Optional: sugar if tomatoes are too acidic
  • 8 Cup Spinach leaves well washed (For Salad:)
  • 6 Small Potatoes roasted or boiled and then sliced ((about 8 to 10 ounces total))
  • 1 Cup Celery cliced 1/4 inch thick
  • 1/2 Cup Finely diced red onion
  • 1/2 Cup Toasted slivered almonds
  • Segments of 4 oranges about 32 pieces minus peel, pith and membrane


  • In medium bowl, whisk together the ingredients for the vinaigrette. Toss the spinach leaves with some of the vinaigrette and place them on salad plates. Dress the rest of the ingredients with some of the remaining vinaigrette (there may be some vinaigrette left over, depending on how heavily you like to dress your salads) and place atop the spinach.