Serves 4

Ingredients:

• 3 cups Jersey Fresh potatoes, peeled, diced into ½’ cubes
• 1 cup Jersey Fresh spinach , stemmed, washed and chopped
• 1 large egg
• ¼ tsp kosher salt
• ¼ cup water
• ¼ tsp sugar
• ¼ cup low-fat sour cream
• 2 tsp fresh lemon juice
• 1/8 tsp black pepper
• ¼ tsp kosher salt

Directions:

1. Place potatoes in a 3 quart 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 for 10 minutes, until the potatoes are well done and egg is hard boiled.

2. In a separate bowl, whisk together 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 in half lengthwise. Finely chop the white and set aside in a separate small bowl. Mash the egg yolk in a separate small bowl and set aside.

3. Place spinach and ¼ cup of water in a 2 quart 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.