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Potato and Mustard Greens Salad

Rated as 4.75 out of 5 Stars

"This is no beginner's potato salad. Mustard greens are spicy, slightly bitter, and not at all subtle."
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1 h 30 m servings 370
Original recipe yields 6 servings


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  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.


  • Cook's Note:
  • You can substitute pickles or relish for the cornichons.

Nutrition Facts

Per Serving: 370 calories; 23.8 36.7 4.6 7 280 Full nutrition

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Read all reviews 5
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Nice! This is a wonderful recipe as is. Don't forget the eggs.

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.

Easily customizable, I switched the pickle for pickled turnips and got to use my fresh garden greens. Thank you for sharing!

I made this two ways. First, I made a homemade mayo with horseradish and mustard, and added this to the salad. The second time, I used sour cream instead of mayo. Also, I left out the cornichons...

I would cut the vinegar as another reviewer mentioned. Not sure by how much though. I had to add some honey and sour cream to lessen the acidity. BUT I don't measure when I cook. I just add stuf...