Farm to Table Warm Potato
6 medium yellow potatoes, scrubbed and skin left on
1 Boston lettuce, leaves torn
1 large field tomato, cut in thin wedges
½ English cucumber, cut in thin rounds
1 small sweet onion, thinly sliced
Chive flowers (optional)
4 soft boiled eggs, cut in half
Lemon Dijon Vinaigrette:
¼ cup extra-virgin olive oil
3 tbsp. fresh lemon juice
1 tbsp. grainy Dijon mustard
1 tbsp. chives, minced
Salt and fresh ground pepper
In a bowl, whisk together all the vinaigrette ingredients and season with salt and pepper. Set aside.
Place potatoes into a large pot and cover with salted water. Bring to a boil and reduce heat to medium-low, cover, and simmer until tender, about 20-25 minutes. Drain and cut into cubes.
On a large salad platter, line it with the lettuce.
In a large bowl, add the potatoes, tomato, cucumber and onion. Gently toss with dressing and add it to the lettuce.
If using, sprinkle with chive flowers and top with eggs.
SERVINGS 4-6 | PREP & COOK TIME 45 mins