Winter Potato Salad

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)

instruction

1. Bring 8 cups of water in saucepan to boil.
2. Add potatoes and cook uncovered until tender, about 12 minutes.
3. Test by piercing potatoes with a fork—if they pierce easily, they are ready. Drain potatoes and let cool.
4. In a small bowl, combine dill, olive oil, and vinegar; season with salt and pepper to taste. Whisk until well combined.
5. In a large serving bowl, combine potatoes with dressing and toss well.
6. Just before serving, add remaining ingredients through lettuce and toss to combine. Garnish with radish, if using.