Potato and Mustard Greens Salad


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

Prep Time:
15 mins
Cook Time:
15 mins
Additional Time:
1 hr
Total Time:
1 hr 30 mins
6 servings


  • 2 ½ pounds Yukon Gold potatoes, peeled and halved

  • 4 cloves garlic, peeled and sliced

  • ½ cup mayonnaise

  • 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


  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
24g Fat
37g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 370
% Daily Value *
Total Fat 24g 31%
Saturated Fat 4g 18%
Cholesterol 7mg 2%
Sodium 280mg 12%
Total Carbohydrate 37g 13%
Dietary Fiber 4g 13%
Total Sugars 1g
Protein 5g
Vitamin C 8mg 38%
Calcium 16mg 1%
Iron 0mg 2%
Potassium 57mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.