Escarole & Potato Salad

Baby potatoes are the star of this salad, and it’s important to use the smallest ones you can find. These tiny potatoes, because of the skin-to-surface-area ratio, will keep their shape after boiling and won’t break up as easily as larger potatoes. This salad can be enjoyed warm or cold, so it’s imperative that the potatoes are adequately cooked, or else they will become chalky upon cooling. If you can’t find escarole or simply find it to be too bitter, finely chopped kale makes an excellen