Potato Salad with Chard

INGREDIENTS

4 large yellow potatoes, scrubbed
1 small bunch of chard
1/2 cup green onions, green and white parts, roughly chopped
1 or 2 garlic cloves, crushed
1/4 cup white wine vinegar
1/4 cup extra virgin olive oil
1 1/2 tsp red pepper flakes
1 tsp sea salt, or to taste

DIRECTIONS 

Cut the potatoes into 1-inch cubes. Add them to a large pot of boiling, salted water (enough to cover the potatoes) and cook for 10 to 15 minutes, until tender but still firm. Drain the water and set the potatoes aside.

In the meantime, wash the chard, trim off root ends, and rip into large pieces. Blanche the chard in boiling water for about 3 to 4 minutes, then drain.

In a large bowl, combine the potatoes, chard, and onion. In a smaller bowl, mix together the garlic, vinegar, oil, red pepper flakes, and salt. Pour the dressing over the potato mixture and gently toss. Refrigerate. Serve chilled.