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Potato Salad with Mustard Greens

Potato Salad with Mustard Greens
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A fresh and vibrant Potato Salad with Mustard Greens combining creamy Yukon Gold potatoes and peppery mustard greens in a tangy Dijon mustard and apple cider vinegar dressing. Perfect as a healthy, flavorful side for picnics, family dinners, and meal prepping.

Ingredients

Scale

Main Ingredients

  • 2 pounds Yukon Gold potatoes, washed and cut into bite-sized chunks
  • 4 cups fresh mustard greens, roughly chopped
  • 1 small red onion, finely diced
  • 2 tablespoons fresh herbs (parsley or chives), chopped

Dressing

  • 2 tablespoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons extra virgin olive oil
  • Salt, to taste
  • Black pepper, freshly ground, to taste

Instructions

  1. Prepare the Potatoes: Wash and cut the Yukon Gold potatoes into bite-sized chunks. Place them in a large pot of salted water, bring to a boil, then simmer until tender but still firm, about 10-15 minutes. Drain and let cool slightly.
  2. Wilt the Mustard Greens: While the potatoes cook, roughly chop fresh mustard greens. In a skillet with a small splash of water or olive oil, lightly sauté the greens until just wilted but still vibrant, about 2-3 minutes. Set aside to cool.
  3. Make the Dressing: In a bowl, whisk together Dijon mustard, apple cider vinegar, and extra virgin olive oil until smooth and emulsified. Season with salt and freshly ground black pepper to taste.
  4. Combine All Ingredients: In a large mixing bowl, combine the slightly cooled potatoes, wilted mustard greens, finely diced red onion, and chopped fresh herbs. Pour the dressing over the top and gently toss to evenly coat all ingredients.
  5. Chill and Serve: Cover the potato salad and let it chill in the refrigerator for at least one hour to let the flavors meld beautifully. Serve cold or at room temperature for the best taste experience.

Notes

  • Choose the Right Potato: Yukon Gold or red potatoes hold their shape well after boiling and provide creamy texture perfect for this salad.
  • Don’t Overcook Mustard Greens: Quickly sauté or blanch them to maintain their bright color and peppery flavor.
  • Let It Rest: Refrigerating the salad for a bit helps ingredients soak up the dressing, intensifying the overall taste.
  • Adjust Acidity to Taste: Add more vinegar or mustard if you like a tangier profile, balancing the earthy potatoes.
  • Use Fresh Mustard Greens: Freshness is key; avoid older, wilted greens that can taste bitter or tough.

Nutrition

Keywords: potato salad, mustard greens, summer salad, healthy side dish, vegan salad, gluten free, picnic recipe, simple potato salad

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