Winter Potato Salad
Winter Potato Salad
Fast and easy side dish served year-round
Ingredients
- 8 cups water
- 2 pounds potatoes Yukon gold or red. Cut into quarters or eighths
- 1/2 cup dill or parsley chopped
- 1/2 cup olive oil extra virgin
- 3-5 tbssps red wine vinegar
- Salt and Pepper to taste
- 2 cups arugula lettuce chopped
- 2 cups spinach chopped
- 1 large sweet onion thinly sliced
- 1 small head green leaf or romaine lettuce chopped
- 1 small radish sliced (optional)
Instructions
- Bring 8 cups of water in a saucepan to a boil.
- Add potatoes and cook uncovered until tender, about 12minutes. Test by piercing the potatoes with a fork—if they pierce easily, they are ready. Drain potatoes and let cool.
- In a small bowl, combine ill, olive oil and vinegar, season with salt and pepper to taste. Whisk until well combined.
- In a large serving bowl, combine potatoes with dressing and toss well.
- Just before serving, add remaining ingredients through lettuce and toss to combine. Garnish with radish is using.
Notes
From the cookbook: This recipe comes from an era when women were in the field and didn’t have time to cook. This was a fast and easy meal to prepare.
