One of my favorite salads is a green salad with boiled yukon gold potatoes. I learned to love potatoes on salad from my host mother in Japan. Eating at her home for dinner was like eating at a restaurant (and I told her so every day!). Another variation of salad with potatoes is to combine with bacon, tomato and buttermilk dressing.
Serve the salad with either cold or hot potatoes-- both are good!
Boil the potatoes
Clean the potatoes and cut into chunks if they're really big.
Bring a pot of water to boil, add the potatoes and cook until you can push a fork through one of the potatoes.
This could be as fast as 5-10 minutes or up to 20-30 minutes depending on the size of your pan, how much water and potatoes and the size of the potatoes.
Drain and reserve potatoes. Use leftover potatoes in potato salad or served with breakfast.
Make the Salad
Prepare a green salad with romaine and frisee. Toss with ceasar dressing.
Cut boiled yukon gold potatoes in pretty halves and arrange over the greens.
Shave parmesan cheese and sprinkle dried herbs (like chives etc, or use a green herb mix from Penzey's).
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