Sunday, April 13, 2014
Potato and Mustard Greens Salad – I Invented This Recipe Right After I Stole It
I was enjoying some barbecued beef brisket recently, and as I went to stick my fork into the potato salad that accompanied it, I could see something looked very different. The salad was chock full of what appeared to be some kind of chopped, dark, leafy greens. I took a bite, and quickly realized it was mustard greens. What a great idea! The greens not only added an interesting heat, but provided texture as well. I made up my mind right then and there that I’d borrow this idea, and share it before Memorial Day weekend.
Anyway, I decided to stick to my original plan and use the easier to find mustard greens, and I was very happy with the results. As you’ll see, I went extremely simple in the ingredient list, but obviously you can dress this up with lots of additions.
By the way, this is no beginner’s potato salad. Mustard greens are spicy, slightly bitter, and not at all subtle, but when you consider the sleepy array of potato salads at your typical Memorial Day cookout, this original and very tasty alternative would certainly be a welcomed treat. Enjoy!
Ingredients for 6-8 Portions:
2 1/2 pounds Yukon Gold potatoes
4 cloves garlic (boiled with potatoes)
4 cloves garlic (boiled with potatoes)
1 cup chopped mustard greens, or to taste
1/2 cup chopped dill or sweet pickle
salt and pepper to taste
For the dressing:
*this is what I used, do yours to taste!
1/2 cup mayo
1/3 cup white wine vinegar
1/4 cup olive oil
1 tsp Sambal chili sauce
salt and pepper to taste
View the complete recipe
View the complete recipe
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