Print

Potato Salad with Mustard Greens

Potato Salad with Mustard Greens
Print Recipe

This Potato Salad with Mustard Greens offers a fresh, flavorful twist on the classic side dish. Combining tender Yukon Gold or red potatoes with peppery mustard greens and a creamy, tangy dressing made of mayonnaise, Dijon mustard, and apple cider vinegar, this salad is perfect for picnics, barbecues, or family meals. It delivers a delightful balance of textures and flavors, while providing a nutritious boost from fresh greens and herbs.

Ingredients

Scale

Potatoes & Greens

  • 2 pounds Yukon Gold or red potatoes, scrubbed and cut into chunks
  • 4 cups fresh mustard greens, washed, stems removed, and chopped

Vegetables

  • 1/2 cup thinly sliced red onion
  • 2 celery stalks, diced

Dressing

  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste

Garnish

  • 2 tablespoons fresh parsley or dill, chopped

Instructions

  1. Prepare the Potatoes: Scrub the potatoes clean and cut into evenly sized chunks to ensure uniform cooking. Place them in a pot of salted water, bring to a boil, and cook until tender but still firm, about 10-15 minutes. Drain and let cool slightly.
  2. Prepare the Mustard Greens: While the potatoes cook, thoroughly wash the mustard greens to remove grit. Remove tough stems and chop the leaves into bite-sized pieces for easy eating in the salad.
  3. Make the Dressing: In a bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, olive oil, salt, and pepper. Taste and adjust seasoning to achieve a creamy and tangy dressing.
  4. Combine the Salad: In a large mixing bowl, gently fold together the warm potatoes, chopped mustard greens, thinly sliced red onion, and diced celery. Pour the dressing over the mixture and toss until everything is evenly coated.
  5. Garnish and Chill: Sprinkle freshly chopped parsley or dill over the salad. Refrigerate for at least 30 minutes before serving to allow the flavors to meld beautifully.

Notes

  • Cut potatoes into uniform pieces to ensure even cooking and avoid mushy parts.
  • Add dressing to warm potatoes to help them absorb flavors better.
  • Gently toss ingredients to keep the potatoes intact and prevent breaking apart.
  • Adjust the amount of mustard gradually to balance heat and tanginess.
  • Use fresh, crisp mustard greens for the best texture and peppery flavor.
  • Store leftovers in an airtight container in the fridge for up to 3 days; refresh with lemon juice or vinegar if greens wilt.
  • Not recommended to freeze due to mayonnaise and fresh greens.
  • Best served cold or at room temperature; allow refrigerated salad to sit out 10-15 minutes before serving if preferred.

Nutrition

Keywords: potato salad, mustard greens, side dish, picnic recipe, creamy potato salad, tangy dressing, healthy potato salad

Find it online: https://gourmetglazing.com/potato-salad-with-mustard-greens/