Ingredients
1 pound baby Yukon Gold potatoes, peeled
Coarse salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
2 tablespoons mayonnaise
1 tablespoon rice vinegar (not seasoned)
1/4 cup chopped sea rocket or mustard greens (including stems)
2 tablespoons chopped sour grass (or sorrel, or more rice vinegar to taste)
Preparation
Place potatoes in a large pot, and cover with water by 2 inches. Add 1 tablespoon salt. Bring to a boil. Reduce heat, and simmer until potatoes are tender when pierced with the tip of a paring knife, 10 to 12 minutes. Drain, and transfer to a large bowl. Let cool for 15 minutes.
Toss potatoes with oil, mayonnaise, and vinegar. Season with salt and pepper. Sprinkle with sea rocket and sour grass; toss to coat. Serve immediately.
