Warm Spinach, Potato and Toasted Walnut Salad 4 c. of washed new potatoes, cut into large dice 2 packed cups of fresh spinach leaves, torn into bite-sized pieces 4 scallions, sliced on the diagonal, both white and green parts 3/4 c. toasted walnut pieces 1/3 c. walnut or olive oil 1/4 c. champagne or white wine vinegar 2 tbsp. stone ground mustard 2 tsp. fresh minced thyme leaves salt and freshly ground pepper Steam or boil potatoes until fork tender, but not soft. Drain off water and place into bowl. Add scallions, oil, vinegar, mustard, thyme, salt and pepper. Fold in spinach leaves and toasted walnuts. Taste and adjust seasonings if necessary and serve while warm. Note: If you wish to keep salad overnight before eating, leave out walnuts until serving time. They turn purple and unappealing with moisture!