Packed with flavor, this delicious potato salad recipe from The Blue Zones Kitchen is the best potato salad recipe for all year round.
- 2 lbs potatoes, peeled and cut into quarters or eighths, depending on their size. Waxy potatoes such as Yukon gold or red potatoes work best.
- ½ cup chopped fresh dill
- ½ cup extra-virgin olive oil
- 3-5 Tbsp red wine vinegar
- Salt and pepper optional
- 2 cups arugula, 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
Bring 8 cups of water to boil in a saucepan.
Add potatoes and cook uncovered until tender, about 12 minutes. Drain potatoes and allow to cool.
In a small bowl, combine dill, olive oil and vinegar; season with salt and pepper to taste. Whisk until combined.
In a large serving bowl, combine potatoes with dressing and toss well.
Recipe from The Blue Zones Kitchen
