Recipe of Ultimate Warm potato and chard salad

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The ingredients needed to make Warm potato and chard salad:

1. Get 6 baby potatoes
2. Take 1 cup chard, stems and leaves separated and chopped
3. Make ready 1 pepper, (green, red, yellow, whichever you prefer :)
4. Get 1 spring onion, thinly chopped
5. Get 3 garlic cloves, minced
6. Take 2 tbsp dry white wine
7. Take 1 salt and pepper to taste
8. Prepare 2 tbsp evoo
9. Get 1 dash red hot pepper flakes (optional)
10. Make ready Garnish
11. Make ready 1 tsp chopped parsley
12. Prepare 1 some shaved parmiggiano
13. Prepare 1 tsp linseeds (or pumpkin seeds)

Drain potatoes and while still warm force through a ricer or medium disk of a food mill into a bowl. With an electric mixer beat in butter, eggs, and salt Transfer half of potato mixture to another bowl and beat in chard until smooth. Spread chard mixture in prepared pan and spread plain potato mixture. Our friend, Jacques Pépin is in his home kitchen showing us how to prepare a potato warm potato salad that you need to try.

Instructions to make Warm potato and chard salad:

1. First boil the potatoes. I added some dry thyme to the water.
2. Once boiled, let them cool and slice them.
3. While the potatoes boil prepare the vegetables. Cut the onion. (You may sub. with shallot or scallions.)
4. Then dice the pepper. Mince the garlic and prepare the chard. (I found time to take all these photos :))
5. In a pan heat the evoo with the hot pepper flakes in it. Then add the potatoes. Let them brown a little, 6-8 minutes.
6. Then add the pepper and the chard stems. Let them sweat for 5-6 minutes. Afterwards, add the chard leaves, spring onion and garlic. After 1 min. add the wine. Salt and pepper to taste.
7. Place on a plate. Garnish with parsley, parmiggiano and linseeds. Enjoy!

Spread chard mixture in prepared pan and spread plain potato mixture. Our friend, Jacques Pépin is in his home kitchen showing us how to prepare a potato warm potato salad that you need to try. You want the potatoes to hold their shape in the salad, so drain them as soon as they're fork-tender. This lightened-up potato salad is dressed with a flavourful mustard-based vinaigrette instead of mayonnaise. Mixed with flaked salmon and topped with eggs, it's wonderful warm but just as good.

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