Potato and Mustard Greens Salad recipe

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Ingredients

2 ½ pounds Yukon Gold potatoes, peeled and halved
4 cloves garlic, peeled and sliced
½ cup mayonnaise
⅓ cup white wine vinegar
¼ cup olive oil
1 teaspoon sambal oelek (Thai chile paste) or plain hot sauce
salt and freshly ground black pepper to taste
½ cup chopped cornichons
1 cup washed and cut mustard greens

Nutrition Info

370.3 calories
carbohydrate: 36.7 g
cholesterol: 7 mg
fat: 23.8 g
fiber: 3.5 g
protein: 4.6 g
saturatedFat: 3.5 g
servingSize: -
sodium: 279.7 mg
sugar: 0.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Boil potatoes and garlic in a large pot of salted water until just tender, 15 to 20 minutes. Drain and let cool to room temperature. Discard the garlic.

  2. Whisk mayonnaise, vinegar, olive oil, and sambal oelek together in a large bowl. Season with salt and pepper to taste.

  3. Roughly chop cooled potatoes into a large bowl. Add cornichons, mustard greens, and mayonnaise mixture. Toss to coat. Cover and set aside in the refrigerator for 1 hour. Season with salt and pepper to taste.

Recipe Yield

6 servings

Recipe Note

This is no beginner's potato salad. Mustard greens are spicy, slightly bitter, and not at all subtle.

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