adapted from Martha Stewart
4 tablespoons extra virgin olive oil
1 lb yukon gold potatoes, cooked, peeled, diced small
Sea salt and pepper
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
4 green onions, thinly sliced
1/2 pound baby spinach, rough chopped
2 oz parmesan cheese, shaved
- In a large heavy skillet, heat 2 tablespoons oil over medium heat. Add potatoes; season with salt and pepper. Cook until potatoes are browned, about 10-15 minutes.
- Whisk together remaining 2 tablespoons olive oil with vinegar, mustard, and green onions, salt and pepper in a large bowl. Add the spinach and parmesan (do not toss); set aside.
- When the potatoes are done cooking, transfer to the bowl with spinach and dressing. Toss salad until the spinach is slightly wilted, and divide among 4 plates.
- Heat the skillet over medium and gently add the eggs. Cook until whites are almost set, about 1 minute. Cover, turn off heat, and let stand until whites are just set but yolks are soft, about 2 minutes more. Top each salad with a fried egg and serve immediately.