This chunky salad of red potatoes, fresh greens and boldly flavored herbs reminds me of summer in Ikaria, Greece. It's an ideal lunch!
- 1½ pounds medium red potatoes, peeled and quartered
- 1/2 teaspoon celery seeds
- 1/2 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon packed fresh oregano leaves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 small head red leaf lettuce head, cored and chopped (about 3 cups)
- 2 cups arugula, chopped
- 1/2 cup packed fresh mint leaves
- Scallions, finely chopped, for garnish
- Sliced almonds, toasted, for garnish
- 3 hard-cooked eggs, peeled and sliced lengthwise (optional)
1. Place the potatoes in a large saucepan. Add enough cool water so they're submerged by 2 inches. Bring to a boil over high heat, then reduce the heat to medium and simmer until firm but easily pierced with a fork, about 15 minutes. Drain in a colander set in the sink and transfer to a large salad bowl; sprinkle the celery seeds over the potatoes while they're hot. Cool for at least 15 minutes or up to 1 hour.
2. Whisk the oil, vinegar, oregano, salt and pepper in a small bowl until uniform. Pour about a third of this dressing over the potatoes and toss well. Cover and refrigerate the potatoes until you're ready to make the salad; cover and set the dressing aside at room temperature (the recipe can be completed through this step up to 3 hours in advance).
3. Add the lettuce, arugula and mint leaves to the potatoes. Top with the remainder of the dressing. Toss gently but well. Divide onto 6 serving plates. Garnish each with chopped scallions and about 1 tablespoon toasted sliced almonds. If desired, place hard-boiled egg slices on the side of each plate.
Reprinted with permission from The Blue Zones Solution by Dan Buettner, National Geographic. Copyright © 2015.