1 bunch chard
2 baking potatoes
1 large onion, coarsely chopped
2 cloves garlic, finely minced
2-3 T olive oil
2 T balsamic vinegar (or apple cider vinegar)
1-2 T sugar
red pepper flakes
Bacon, bacon substitute, or neither

Peel potatoes and cut into 1" cubes. Put potatoes in a saucepan, sprinkle with salt and cover with water. Cover and bring to a boil. Lower heat and simmer for approximately 3-5 minutes. (Watch them carefully. You don't want the potatoes to be mushy.) Drain thoroughly and season with black pepper.

Meanwhile, add onion to frying pan with the olive oil and a pinch of red pepper flakes. Saute for a few minutes, but do not cook completely.

Carefully wash chard, remove stems and slice across into 1/2" strips. Add chard and minced garlic to the pan with the onion.

Turn the heat up and quickly saute the chard, turning frequently. Allow the extra liquid to boil off so that the salad will not be watery.

Add the sugar and vinegar to your taste. This will be the dressing for the salad, so you want to balance it so that it will have a tart sweet/sour tang.

Remove from heat and toss in the potatoes and serve warm. Top with a few strips of crispy cooked crumbled bacon or veggie bacon, if desired. See note.

Serves about three as a main dish.

Note: Bacon is integral to a German potato salad, but I don't think this really needs bacon to be delicious. However, I did add a few crisp, crumbled strips of Morningstar Farms Veggie Bacon, and it was really good. Smart Bacon would be good as well, and there is always the real thing.

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