Potato and Mustard Greens Salad

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

INGRIDIENT

2 ½ pounds Yukon Gold potatoes, peeled and halved

4 cloves garlic, peeled and sliced

½ cup mayonnaise

⅓ cup white wine vinegar

¼ cup olive oil

1 teaspoon sambal oelek (Thai chile paste) or plain hot sauce

salt and freshly ground black pepper to taste

½ cup chopped cornichons

1 cup washed and cut mustard greens

DIRECTION

Step: 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.

Step: 2

Whisk mayonnaise, vinegar, olive oil, and sambal oelek together in a large bowl. Season with salt and pepper to taste.

Step: 3

Roughly chop cooled potatoes into a large bowl. Add cornichons,

Step: 4

, and mayonnaise mixture. Toss to coat. Cover and set aside in the refrigerator for 1 hour. Season with salt and pepper to taste.

NUTRITION FACT

Per Serving: 370 calories; protein 4.6g; carbohydrates 36.7g; fat 23.8g; cholesterol 7mg; sodium 279.7mg.

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