adapted from www.azgrabaplate.com
Wash and cut the potatoes (skin on) into 2-to-3-inch chunks.
Add them to a large pot of boiling, salted water (enough to cover the potatoes) and cook until tender, but still firm.
Drain the water and set the potatoes aside.
De-rib the swiss chard stems and halve the leaves, then cut stems into 1⁄2” chunks and leaves into 1⁄2” strips.
Blanch the Swiss chard stems for a minutes before adding leaves—blanch all for about 3-4 minutes, then drain.
In a large bowl, combine the potatoes, Swiss chard and onion.
In a smaller bowl, mix together the garlic, vinegar and oil, and red pepper flakes.
Pour the dressing over the potato mixture and gently toss.
Add salt to taste.
Refrigerate until chilled, and serve.
It rained and rained and rained
The average fall was well maintained,