Crispy Potato Salad w/ Wilted ChardPrintable version of this recipe.
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)
1/2 pound Swiss chard
salt and pepper
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!