Potato and Swiss Chard Salad
(Insalata di Patate e Bietole)
Ingredients:
4 large yellow potatoes
1 small bunch of Swiss chard
1/2 cup white onion, cut into 1/2-inch pieces
1-2 garlic cloves, chopped
3/8 cup white wine vinegar
3/8 cup extra virgin olive oil
1/2 teaspoon red pepper flakes
1 teaspoon sea salt, or to taste
Directions:
Wash and cut the skinned potatoes into 2 to 3-inch chunks.
Add them to a large pot of boiling, salted water (enough to cover the potatoes) and cook until tender, but still firm.
Drain the water and set the potatoes aside.
Wash and tear the Swiss chard (including stem) into large pieces.
Blanche the Swiss chard for about 3-4 minutes.
Drain.
In a large bowl, combine the onion, potatoes and Swiss chard.
In a smaller bowl, mix together the garlic, vinegar and olive oil, and red pepper flakes.
Pour the dressing over the potato mixture and gently toss.
Add salt to taste.
Refrigerate until chilled, and serve.