Mizuna with Potatoes and Shallot Vinaigrette

Adapted from the New York Times recipe by Judy Rodgers.

1/2 lb. Potatoes, peeled and cut into bite sized chunks
Sea Salt
6 1/2 tablespoons extra-virgin olive oil
2 tablespoons white wine or champagne vinegar
1 large shallot (or use the spring onions from your box!)
4 ounces mizuna, rinsed and dried (or more, if you prefer)
2 hard boiled eggs, peeled
1 teaspoon crushed black peppercorns

Place potatoes in a saucepan with cold water to cover and season with salt.  Bring to a simmer and cook just until the potatoes are tender, 6-8 minutes.  Drain.  When they stop steaming, place them in a wide bowl

Combine oil, vinegar and salt to taste, and drizzle about 1/3 of this dressing over the potatoes.  Add the shallot or onion and fold together with a spatula.  Set aside

Put the mizuna into a wide bowl for serving.  Toss with half of the remaining dressing.  Add the potato mixture and fold in gently.  Slice the eggs and scatter over the salad, add the remaining dressing and fold once or twice gently.  Dust with pepper and serve.