Carol K. remembers her grandmother making a potato salad that included fresh spinach and sour cream in the mix. Here’s one I adapted from a ’40s recipe that matches her memory of the original. My husband can’t get enough of it.

Makes 6 servings

Ingredients

• 4 cups cooked potatoes, cubed
• ¼ cup canola oil
• 2 Tbsp rice wine vinegar
• 2 hard-cooked eggs, chopped
• 1 hard-cooked egg, sieved, reserved for garnish
• 2 cups packed baby spinach leaves, any hard stems removed
• 2 to 3 Tbsp chopped or slivered red onion
• ½ cup mayonnaise (homemade, or Hellman’s)
• 1 cup sour cream (can substitute plain Greek yogurt)
• Salt and freshly ground pepper to taste
• Parsley, for garnish

Instructions