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Crispy Potato Salad with Wilted Chard

What You Need

  • 2 pounds potatoes (cut in 1/2-inch pieces)
  • 3 tablespoons vegetable oil
  • 5 cloves garlic
  • 1/8 cup Parmesan cheese (grated)
  • 1/3 cup sour cream (light)
  • 1 lemon
  • 1/2 pound Swiss chard
  • Salt and pepper to taste

Step by Step

  • Cover potatoes with water in a heavy pan and bring to a boil. Cook for about 15 minutes, until nearly soft.
  • Meanwhile, prepare sauce. Chop one clove of garlic finely and mix together with sour cream, the juice and grated peel of the lemon, and 1/4 teaspoon salt. Thin out by mixing in 2 tablespoons water.
  • Remove stems and ribs from chard and slice into very thin ribbons
  • When the potatoes are nearly tender but still firm, drain them. Put the skillet back on the stove and allow to dry.
  • Once water has evaporated from pan, add the oil and fry potatoes until brown, tossing occasionally. Make sure you let the potatoes sit long enough to brown before moving them.
  • Slice the rest of the garlic, add it and cook another couple minutes until lightly toasted.
  • Transfer crispy potatoes to a bowl and toss with the grated parmesan and chopped chard. Wait a couple of minutes for the leaves to get soft then add sauce and a few turns of the pepper grinder and toss until everything is well-coated.
  • Taste before adjusting salt and pepper.
  • Serve warm!

Servings: 4-6

Recipe from Pacific Coast Farmers' Market Association -


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