I happen to be very fond of greens and potatoes. This salad really fills the bill in the summertime ... because I love potato salad! A truly wonderful change from traditional potato salad, it's just right with the crunchy celery and the creamy potatoes.
2 medium Yukon Gold or red potatoes
2 large eggs, hard boiled
1 head radicchio, torn
2 ribs celery, thinly sliced
2 t. Dijon mustard
1/2 C loosely packed whole fresh parsley leaves
1 lemon, juiced
2 T. extra virgin olive oil
salt and freshly ground pepper to taste
Boil the potatoes in their skins until they are tender. Drain, let them cool, then slice. Slice or dice the eggs.
Mix mustard, parsley, lemon juice and olive oil – gently mix all of the ingredients – season with salt & pepper. Gobble it down, it’s wonderful.