(Strongly recommend substituting veggie broth/vinegar combo in place of OIL marinade)
INGREDIENTS
8 cups water
2 pounds potatoes, peeled and cut into quarters or eighths, depending on their size (waxy potatoes like Yukon gold or red potatoes work best)
½ cup chopped fresh dill
½ cup extra-virgin olive oil
3 to 5 tablespoons red wine vinegar
Salt and pepper (optional)
2 cups arugula, chopped
2 cups spinach, chopped
1 large sweet onion (like Vidalia), thinly sliced
1 small head green leaf or romaine lettuce, chopped
1 small radish, sliced (optional, for garnish)
DIRECTIONS
- Bring 8 cups of water in saucepan to boil.
- Add potatoes and cook uncovered until tender, about 12 minutes.
- Test by piercing potatoes with a fork—if they pierce easily, they are ready. Drain potatoes and let cool.
- In a small bowl, combine dill, 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, if using.