Potato and Onion Salad with Spinach

Method

Heat 1 tbsp oil in each of 2 non-stick pans. Add potatoes in one pan sauté till they become light golden brown. Add shallots to the other pan and sauté lightly. Keep stirring the potatoes and shallots from time to time.



Whisk yogurt in a bowl. Add sugar, garlic and 1 tbsp olive oil and mix well.  Drain and transfer the baby potatoes into a bowl and add spinach to the same pan, toss and sauté lightly.  Add shallots to the bowl of potatoes. Add the sautéed spinach keeping some aside for garnishing. 

Add half the pinenuts and mix well. Add a pinch of nutmeg powder and mix. Add the yogurt mixture and mix well. Transfer into a serving plate. Garnish with remaining pinenuts, reserved spinach, 1 tbsp olive oil and a pinch of crushed black peppercorns and serve immediately.