I last visited Ikaria in the springtime. As a result, we were able to eat the last of the winter vegetables, as well as the freshest new spring crop. The Ikarians possess a unique talent for blending herbs with humble ingredients. This salad in particular combines the heartiness of potatoes (prominent in Ikaria’s variant of the Mediterranean diet) with the aromatic qualities of fresh dill and greens. In an earlier era, when women were in the field and didn’t have time to cook, this was a fast and easy meal to prepare.
Steps
1
Making the Potato Salad
Ingredients
2 pounds potatoes, peeled and cut into quarters or eighths, depending on their size (waxy potatoes like Yukon gold or red potatoes work best)
1⁄2 cup chopped fresh dill
1⁄2 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)
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.
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