Potato and Mustard Greens Salad

2 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    1 h 30 m
Chef John
Recipe by  Chef John

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

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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.

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Reviews (2)

Rate This Recipe
CharlieBrown
4

CharlieBrown

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

WunderChef
2

WunderChef

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.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 370 cal
  • 19%
  • Fat
  • 23.8 g
  • 37%
  • Carbs
  • 36.7 g
  • 12%
  • Protein
  • 4.6 g
  • 9%
  • Cholesterol
  • 7 mg
  • 2%
  • Sodium
  • 344 mg
  • 14%

Based on a 2,000 calorie diet

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The Best Potato Salad

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Mom's Mustard Style Potato Salad