One Summer Salad

The first time I ever tasted a salad Nicoise I thought that I had won big.  I mean, how can you go wrong with a salad that is chalk-full of veggies, tuna, eggs, olives, AND potatoes?  After that, I decided in short order that potatoes would go in any salad I could sneak them into.  In the summer one of my favorite meals is a variation of the salad featured here, along with a nice piece of grilled fish or chicken.  The potatoes are partially boiled, either halved or whole, and then tossed with olive oil and kosher salt and pepper, and roasted at a high temperature like 425. This will result in a crunchy, golden brown crust that will make it difficult not to devour them before they are cool enough to toss with the vegetables and dressing.  My advice is to make a few extra for this sole purpose. 

The rest of this particular salad consists of one head leaf lettuce, the corn off two cobs, a handful of fresh dill, one thinly sliced Walla Walla sweet onion, and one red pepper, diced.  The dressing is one part lemon juice, one part olive oil, whisked, with salt and pepper.  We served ours with citrus-grilled salmon and a Cajun soup that my Dad whipped up.  Delish!