1. Wash the greens as follows: place them in a colander in batches, and set the colander in a bowl that's shorter than the colander. Run cool water through the colander so the vegetables swim around in the water, the dirt flows out through the holes and over the sides of the bowl, and the greens stay in place.
2. Spin dry, or pat dry with towels. Salad dressing won't cling to wet greens, and wet greens perish quickly (that's why herbals tell you to collect greens in the morning, after the dew has dried—also because the sunlight hasn’t had a chance to drive off essential oils—and why you shouldn't wash your wild greens until you're ready to prepare them).
3. Chop the greens into bite-sized pieces. They'll stay fresh and nutritious for close to a week in the refrigerator.
4. Purée all remaining ingredients in a blender, except the potatoes. Gradually add enough potatoes to the blender to thicken the dressing to your taste.
5. Toss the salad with the dressing, sit down at the table, and go directly to salad-lover's heaven!