Earlier in the season, I found myself run over with a plenty red potatoes and greens of many kinds. I am always in search of new ways to sneak more veggies in. So..
- Boiled a pound or so of red potatoes with some butter and sea salt and then cut them down to bite size. Peeled or not to your taste.
- Coarsely chopped garden greens.
- 5 diced green onions.
- I proportion about 2 to 1 greens to potatoes by volume. The greens compress and stick to the potatoes as you dress the salad.
- Added one packet of Good Seasons Italian dressing mix.
- Dressed with one part hand made olive oil mayo and 2 parts sour cream. I have tried Greek yogurt instead of sour cream. It took away a lot of the creamy texture and added the tang. I prefer sour cream.
Picky eaters that would shy away from the greens will generally eat this salad - it’s taters! :)
I’ve started eating dandelion greens. They are very bitter so I have to chop them, then boil them, about 5-10 minutes depending on how much bitterness you want out, and then sauté them with chopped garlic and sea salt. They are so good for you. No one else in the house will do it though.