Summer meals are often all about the ingredients: the ripest tomatoes with a fancy-ish cheese, crispy cucumbers with vinaigrettes, zucchini blended into the simplest soups.

And then there is this salad.

While finding the highest quality version of each of the merely seven ingredients in this salad is of course a super-dooper idea, it is not quite as necessary as acquiring a perfect tomato for your caprese.

You see the magic actually happens after the ingredients mingle and dance together.

This is not something I knew when I first started whipping it up. I ignored all sorts of rules about heat & acid when my mind wandered to the fantasy of a perfect Potato Salad with a dressing lighter than the cloying mayo kind, with grilled instead of boiled potatoes, a drizzle of tangy yogurt and more greens than anyone should ever put in this salad and still name it after the spud.

But, I made it anyways. (Dare I say… ala Julia Child’s quote “In cooking you must have a what the hell attitude”.)

The initial result of my wild idea was not very poetic. A more perfect person, would probably have required a silky dressing properly soaking each wedge of artfully grilled potato and maybe they would all rest on a fluffy bed of greens. Instead, I looked at the mess of a salad I made and saw curdled globlettes of yogurt twisting through the singed, way too dark in spots, potato wedges. And then there were the greens: some were entirely wilted and others that were still seemingly raw.

Oh, the disappointment. But, oh well, my family had to eat and that was what I was serving, pretty or not, here it comes.

So apparently, the lemon based dressing managed to curdle in the heat, but instead of the usual awkward cheese moment, it somehow became little droplets of goodness. And the random decisions each baby green made as they either wilted or stayed crisp managed to make complete sense too. At least in our mouths as we gleefully chewed away.

Unlike the standard heavy potato salad this one is best hot or room temperature. It loses a bit of magic when icy chilled, although, I have been known to grab a cold wedge of potato with sauce & greens clinging to it and munch down happily without complaint.

In a shameless final promotion of this salad, I just made it recently for the World Cup Final. Sadly, we had to leave during overtime, merely moments before the only goal in the game. As I went to pack up the last dredges of our salad, every guest asked if they could take another serving before it went sailing out the door. Yes, it is that good. And the ingredient list is nice and compact, too: 
Quit Smoking & Alcohol Drinking Too this levitra uk much smoking influences the cardiovascular system and cause issues for the arteries and other internal reasons. One of the biggest dental issues people are facing today pertains to orthodontics, with teeth deformities affecting many buy levitra http://www.learningworksca.org/wp-content/uploads/2012/02/MissingPieceSummary_Web5081.pdf in America. If he found that your medical condition can develop other complications that require even more expensive medications. viagra levitra cialis Besides, taking the responsibility and collecting courage to best price tadalafil face the condition may be actually gratifying for your little one.
Grilled Potato & Greens Salad
serves 2-3 people

1 1/2 pounds red or yukon potatoes (any thin-skinned potato will work well)
3 tablespoons olive oil
1 clove garlic, finely minced
1/2 teaspoon salt
2 tablespoons plain yogurt
1 lemon, zest and juice
2 cups arugula, spinach, or another tender baby green
1/2 cup basil, optional (roughly torn)

Heat a grill over medium-high. Cut the potatoes into wedges (if they are small, leave them whole) and toss lightly with half of the olive oil. Place directly on the grill, reduce to medium, cover and sear for 6-10 minutes. Reduce the heat slightly, if the potatoes are not becoming tender. Once grill marks appear, flip over and sear on the other side for 6-10 minutes until cooked through.

Meanwhile, whisk together the garlic, salt, yogurt, lemon zest and juice. Slowly drizzle in the remaining olive oil while whisking rapidly.

Roughly chop the arugula or other greens and basil. Fold the greenery into the dressing. As soon as the potatoes are grilled, toss into the greens & dressing.

Serve warm or room temperature.