This is a great potato salad for a picnic- since it doesn’t contain any mayo it’s less likely to harbor salmonella… And it’s hard to not like that.
1 LB of small potatoes, skin on- red skinned or small yukons- cut into small pieces
8 cloves of garlic
1/2- 2/3 cup pitted Kalamata olives (try the olive bar of your most expensive/crunchy supermarket, to score some already pitted)
sturdy greens(arugula, radicchio, baby kale- or a mix)
Drizzle potatoes and garlic with olive oil- In a cast iron pan, or a baking sheet roast in hot oven (400*) until the potatoes are brown and cooked through. Remove garlic from pan and set aside. In your food processor combine mustard(start with 3 TB,) 1/4 cup of olive oil and the garlic. Pulse. When the dressing is smooth(ish) Add the olives and pulse until they are chopped. While the potatoes are still piping hot, combine the potatoes and the dressing. This can be served at room temperature, or chilled. Mix the dressed potatoes with several handfuls of sturdy greens. If you are picnic bound, spoon into mason jars and screw lids on.