Spinach Potato Salad
1 1/2 lbs red potatoes cut in small chunks
1 tsp tarragon
2 cups fresh or frozen corn
1/2 cup sliced red onion
1 red bell pepper chopped
3 cups chopped baby spinach
1 cup Sweet Mustard Dressing
2 Tbsp prepared mustard
1/2 avocado diced
1/2 tsp Real Salt or sea salt
Fresh ground pepper
Cook potatoes in boiling water for 5–10 minutes or until potatoes are fork tender. Drain well and transfer to a large serving bowl, carefully stir in tarragon and let cool. Add remaining ingredients. Mix well and serve immediately. Serves 6–8.
Tip: Speed up cooling time of the potatoes by mixing the frozen corn to the potatoes after draining.