Ingredients

• 1/3 cup extra virgin olive oil
• 2 tablespoons sherry vinegar
• Juice of 1/2 lemon
• 2 cloves garlic, pureed with salt
• 1/2 teaspoon paprika
• Salt and freshly ground black pepper
• 1 pound new or red waxy potatoes, scrubbed clean
• 1 tablespoon olive oil
• 1 pound turnip green leaves, washed

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Instructions

1. In a small bowl, whisk together the oil, vinegar, lemon juice, garlic, paprika, and salt and pepper to taste. Set aside.
2. Place the potatoes in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer until potatoes are cooked through, about 20 to 25 minutes. Drain potatoes and let cool slightly.
3. Bring a large pot of salted water to a boil with the olive oil. Add the greens and boil for 5 minutes, or until done to taste. Drain well and chop coarsely. Place warm greens and potatoes in a shallow mixing bowl, drizzle with the dressing and toss well to coat.
4. Serve warm or room temperature.