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

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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

370.3 calories; protein 4.6g 9% DV; carbohydrates 36.7g 12% DV; fat 23.8g 37% DV; cholesterol 7mg 2% DV; sodium 279.7mg 11% DV. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/09/2012
Nice! This is a wonderful recipe as is. Don't forget the eggs. Read More
(4)

Most helpful critical review

Rating: 3 stars
12/12/2012
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. Read More
(3)
11 Ratings
  • 5 star values: 10
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/09/2012
Nice! This is a wonderful recipe as is. Don't forget the eggs. Read More
(4)
Rating: 3 stars
12/12/2012
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. Read More
(3)
Rating: 5 stars
06/01/2016
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 stuff so it's possible that I added too much vinegar in the first place. I can't find mustard greens so I add texture with chopped kale and compensate with dijon mustard. Wish I could taste it as Chef John makes it!! Still one of the best potato salads I've ever had and get rave reviews every time I make it. Read More
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Rating: 5 stars
07/06/2016
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 in both versions. I think next time I might add a few chopped green olives and also some finely chopped spring onions. That said both versions were delicious. Chef John I have to say you really have some great food ideas. The mustard greens added the right zing to the salad. Loved it! Read More
Rating: 5 stars
06/27/2017
Easily customizable I switched the pickle for pickled turnips and got to use my fresh garden greens. Thank you for sharing! Read More
Rating: 5 stars
09/28/2018
This is a keeper. I served it with grilled chicken wings and it was a hit! I was skeptical after reading the reviews because I had already mixed the ingredients and it was quite vinegary...but after allowing it to meld for 24 hours. It was perfect. I will continue to follow the recipe as written. Read More
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Rating: 5 stars
06/09/2019
Loved this recipe. Will definitely make again. Read More
Rating: 5 stars
05/24/2020
This is a delicious, refreshing salad with a small kick. I will be making this for my church's annual summer picnic, if the Covid Virus let's us have one! Stay safe everyone! Read More