1 1/2 Pounds Red or Purple Potatoes; steamed or boiled until soft and cooled
1/2 Cup Plain Greek Style Yogurt or Mayonnaise
2 Tbsp. Apple Cider Vinegar
1/2-1 tsp. Sea Salt, or to taste
1 tsp. freshly ground Pepper
1/4 Cup Blue or Feta Cheese, crumbled
1 Cup Red Cherry Tomatoes, cut in half
1 Cup of Spinach Leaves
2 Tbsp. Parsley Leaves, finely chopped
DIRECTIONS FOR BOILING POTATOES:
Place potatoes in a large pot and cover with 1 inch of cold water. Add 1 Tbsp. sea salt to water. Bring to boil and cook for about 15-20 minutes, or until can be pierced easily with a knife. Drain in a colander and cool.
DIRECTIONS FOR STEAMING POTATOES:
Place potatoes in the steamer. Cover and cook for about 15-20 minutes, or until can be pierced easily with a knife. Remove from the heat.
In a large bowl, whisk together yogurt or mayonnaise and half of the crumbled cheese.
Cut the cooled potatoes in half.
In a large bowl, combine the greek yogurt, cheese, salt, and pepper.
Fold in the potatoes.
Add half of the spinach to a serving bowl. Add half of the potato mixture. Layer the remaining potato mixture, spinach, and cherry tomatoes. Top with remaining cheese and parsley.