Herby Salmon and Potato Salad

Or how to turn a ho-hum salad into a satisfying meal

We are having a mini heat-wave here in Ohio this week, with temperatures reaching into the 90s. I know all of you Southerners are used to sweating your butts off at the apple orchard, but the rest of us were already prepped for hoodies and bonfires.

Because we’re getting a little bonus summer, I thought I’d share this Herby Salmon and Potato Salad, which is easily one of the top three things I made this summer.

Here’s what makes this salad really special:

• Soaking the greens. I learned this trick from the NYT cooking and it really does make for the crispest, crunchiest, freshest tasting salad around. Cut your lettuce (preferably something sturdy like romaine or little gem) into thin strips, then let it soak in an ice water bath. After ten minutes, drain it, and move on with the recipe.

• Using fresh herbs- Use whatever you can get your hands on here. I’m partial to dill and mint, but basil, oregano, and parsley would also work well here. The herbs are also sliced into strips so they become part of the greens. This adds SO much flavor.

• Adding heartiness- Pairing a crisp salad with warm and hearty toppings like roasted potatoes feels so satisfying, especially in the fall.

The key to getting this salad on the table quickly is to prep the greens while the salmon and potatoes are roasting. I’ve included specific amounts for seasoning the salad, but I almost never actually measure. Just know you’ll need a good drizzle of olive oil, 1-2 lemons worth of juice, and plenty of salt and pepper. Measure with your heart and your taste buds, and save on the dishes!