Winter Potato Salad

This recipe comes from The Blue Zones Kitchen. The cookbook includes recipes from areas around the world where people live to be a healthy 100 years old! Dan Buettner in conjunction with National Geographic did an amazing study on finding different areas in the world where healthy people tend live to 100 and what their secrets are. Here is one of my favorite recipes that comes from the Ikaria, Greece area.

  • 8 cups of water
  • 2 pounds potatoes, peeled and cut into quarters or eights, (yukon or red potatoes work best)
  • 1/2 cup chopped fresh dill
  • 1/2 cup extra virgin olive oil
  • 3 to 5 Tbls. red wine vinegar
  • Salt and Pepper
  • 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 (for garnish)

Bring 8 cups of water in a saucepan to a boil.

Add potatoes and cook uncovered until tender, about 12 minutes. test by piercing potatoes with a fork. 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.

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