Potato and Mustard Greens Salad

Potato and Mustard Greens Salad

2
Chef John 15207

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

Ingredients 1 h 30 m {{adjustedServings}} servings 370 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 370 kcal
  • 19%
  • Fat:
  • 23.8 g
  • 37%
  • Carbs:
  • 36.7g
  • 12%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 280 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
How to Make Country Potato Salad

A picnic classic, this country-style potato salad has a zesty zing!

Red Skinned Potato Salad

See how to make a creamy potato salad with bacon and a perfectly firm texture.

Footnotes

  • Cook's Note:
  • You can substitute pickles or relish for the cornichons.
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Reviews 2

  1. 4 Ratings

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CharlieBrown
7/9/2012

Nice! This is a wonderful recipe as is. Don't forget the eggs.

WunderChef
12/11/2012

I would cut the vinegar to 1/4 cup next time, it was just a little too much for me. I added four pinches of fresh rosemary which just complimented beautifully.