The vinaigrette for this recipe is a smoky twist on the piquant, garlicky, and warm ajada sauce. Tossed with potatoes and bitter greens, this warm salad is irresistible.
Ingredients
- 3 pounds potatoes (Yukon Golds or your favorite waxy potato)
- 1 cup Ajada Sauce, made using smoked paprika in place of red pepper flakes
- 1 bunch broccoli rabe, mustard greens, dandelion greens, or other wild early spring greens
- 1⁄4 cup chopped fresh chives or scallions, for garnish
