Potato Salad

Bring a large pot of water to a boil. Add the potatoes and cook until they are tender when pierced with a fork.

Trim the green beans and blanch in a large pot of salted boiling water for about 4 minutes. Remove from the heat immediately and refresh in an ice water bath to stop the cooking. Toss with about 2 tablespoons of the vinaigrette 3. While the potatoes are still hot, but cool enough to handle, slice them thickly and layer them in a wide, shallow bowl. Sprinkle each layer with some of the vermouth, red onion and parsley. Pour the vinaigrette and olives on top and, with your hands, gently toss the potatoes with the olives and dressing. Wipe the sides of the dish; add salt and pepper, to taste.

Cover with plastic wrap and let the potatoes sit at room temperature for at least 1 hour before serving.

To serve, arrange atop the spinach and garnish with more olives and very thinly sliced red onions.

Teacher's Tip: Any waxy potato, such as Yukon Gold or Rattes, will work well in this salad.