Potato and Mustard Greens Salad

Potato and Mustard Greens Salad

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Chef John 22834

"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 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 370 kcal
  • 19%
  • Fat:
  • 23.8 g
  • 37%
  • Carbs:
  • 36.7g
  • 12%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 280 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  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.



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.

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