Country Potato Salad with New Greens


Serve this warm or at room temperature.

  • 1 medium red onion, diced
  • Salt and freshly ground black pepper
  • 1/4 to 1/3 cup extra-virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1/2 cup white wine vinegar or cider vinegar
  • 1/4 cup balsamic vinegar
  • 2 pounds small red-skinned potatoes, unpeeled and boiled until just tender, cooled and sliced
  • 2 large handfuls watercress, tiny dandelion greens or young arugula leaves, washed and dried
  • 4 slices bacon, cooked to crisp, drained and crumbled
  • 1/2 cup snipped chives


1. In a 12-inch skillet saute onions with salt and pepper in the olive oil over high heat for 2 minutes. Lower heat to medium high, stir in garlic and cook another minute. Add vinegars and boil down by half.

2. Gently turn potatoes in the dressing to cloak them. Divide the greens between 6 salad plates. Top with heaps of the potatoes and the warm dressing.

3. Garnish with bacon and chives

serves 4 to 6
  • Raghavan Iyer: The Key 3

    Raghavan Iyer is a bestselling cookbook author, culinary educator, spokesperson and consultant who specializes in Indian cuisine. In this installment of The Key 3, he shares the techniques behind three of his classic recipes: Smoky Yellow Split Peas, Sweet-scented Pilaf and Indian Slaw.

Top Recipes

Your roast isn't finished until it's under this classic pan sauce

A pan sauce takes maybe five minutes, and it's an easy and sexy finish to anything you oven or pan roast. Rarely is there a lot of pan sauce, but what you create can be so intense you won't want more than a spoonful over your dish.