Recipe by Local Roots recipe contributor, Jenn de la Vega @randwiches
2 Potatoes, cubed
4 leaves Swiss chard and stems, chopped
2 cloves garlic, minced
2 spring onion, sliced
½ cup mayo
2 tablespoons mustard
1 tablespoon apple cider vinegar
1 lemon, zested and juiced
1 teaspoon paprika
2 tablespoons salt, divided
1. Boil a pot of water with the salt. Once it is at a rolling boil, add the potatoes. Cook for 8 to 10 minutes until the potatoes are fork tender. Turn off the heat.
2. Combine the garlic, onion, mayo, mustard, vinegar, lemon zest, juice, paprika and salt in a mixing bowl.
3. Quickly drain the potatoes and combine with the dressing. Fold in half of the swiss chard leaves and stems.
4. Place half the potato salad on a serving platter, cover with the remaining chard and pile the rest of the potato salad on top of that.
Delicious, farm-fresh harvests are closer than you think.