• Scrub the potatoes. Cut the potatoes into ½-inch pieces.
• Trim the root ends from the scallions; thinly slice the scallions. Set aside 1 tablespoon [2 TBL] for garnish.

In a large sauce pot, add the potatoes and enough generously salted water to cover by 2 inches. Bring to a boil, reduce to a simmer, and cook until tender, 5 to 7 minutes. Drain and transfer to a large bowl. Stir in half the “creamy” mustard vinaigrette, adding more if desired, and season to taste with salt and pepper. Stir in all but 1 tablespoon [2 TBL] of the scallions. Cover to keep warm. 

While the potatoes are cooking, start preparing the rest of the meal.

• Pat your protein dry with a paper towel; season generously with salt and pepper.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add your protein.  

Lamb:

Briefly press on the chops to keep them from curling. Reduce the heat to medium and cook, turning once, until well browned, about 7 minutes total for medium-rare.

Steaks: 

Cook, turning frequently, until well browned and your desired doneness is reached. For medium-rare, that’s 4 to 6 minutes for New York strips and rib-eyes and 8 to 12 minutes for filet mignons. 

Transfer your protein to a plate. Wipe out the pan. 

While your protein is cooking, prepare the ingredients for the creamed spinach.

• Trim the root end from the leek; cut the leek in half lengthwise, then crosswise into ¼-inch-thick half-moons, enough to measure ½ cup [1 cup]. Soak the half-moons in a medium bowl of cold water, stirring occasionally to loosen any dirt, and allow the dirt to settle at the bottom. Skim the leek from the surface of the water and pat dry.
• Finely chop, press, or grate the garlic.
• Measure ½ cup milk [use 1 container of milk]; save the rest for another use. 

In the same pan used for your protein, warm 1 tablespoon [2 TBL] butter or oil (from your pantry) over medium heat until hot but not smoking. Add the leek and about 1 teaspoon water (if using butter), season with salt and pepper, and cook, stirring occasionally, until tender and translucent, 3 to 4 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Stir in the flour and cook until lightly browned, 1 to 2 minutes.

Add the milk and rosemary sprigs and cook, stirring occasionally, until the sauce comes to a boil and starts to thicken, 3 to 5 minutes. Reduce to a simmer, season with salt and pepper, and discard the rosemary sprigs. Working in batches if needed, stir in the spinach and cook until just wilted, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.

Transfer your protein to individual plates, top partially with the creamed spinach, and spoon the potato salad alongside. Garnish the potato salad with the remaining scallions and serve.