For lunch today I made this salad as a hearty alternative to our basic deli meat sandwiches. At first we were both a little wary of putting potatoes into our salad but then I realized I like potato salad so why not combine the two! I substituted avocado for the artichoke hearts that the recipe originally called for and I think this was a good idea because #1 we love avocado in our house and #2 it paired nicely with the very slightly bitter parsley-olive oil-vinegar dressing.

We gobbled down our salads and the potato actually helped us fill up more than with your typical green salad.  The combination of flavors was wonderful and I would definitely make this recipe again. It could even be a dinner salad with perhaps a roll or bowl of soup on the side. Here’s my romaine and potato salad:

Romaine and Potato Salad with Artichoke, Tomato, and Parsley Dressing

Recipe by: Real Simple Magazine, July 2014

Serves: 2

Hands-On Time: 20 minutes

Total Time: 20 minutes
Ingredients

• 3/4 pound fingerling potatoes, halved
• 1 beefsteak tomato, chopped
• 1 avocado, peeled and sliced lengthwise into strips
• 1/6 cup chopped roasted almonds
• 2 Tbsp. chopped fresh flat-leaf parsley
• 1/6 cup olive oil
• 1 Tbsp. red wine vinegar
• kosher salt and black pepper
• 2 romaine hearts, halved or quartered if large

Directions
1. Steam the potatoes in ½ inch water until tender, 12 to 15 minutes. Drain and let cool.
2. Meanwhile, combine the tomato, avocado, almonds, parsley, oil, vinegar, and ½ teaspoon each salt and pepper in a medium bowl.
3. Serve the dressing spooned over the lettuce and potatoes.