Wednesday, May 23, 2012

Potato and Mustard Greens Salad – I Invented This Recipe Right After I Stole It

I was enjoying some barbecued beef brisket recently, and as I went to stick my fork into the potato salad that accompanied it, I could see something looked very different. The salad was chock full of what appeared to be some kind of chopped, dark, leafy greens.

I took a bite, and quickly realized it was mustard greens. What a great idea! The greens not only added an interesting heat, but provided texture as well. I made up my mind right then and there that I’d borrow this idea, and share it before Memorial Day weekend.

On my way out I thanked the counter person for the great lunch, and said how much I loved the mustard greens in the salad. He smiled and said thanks, but that they were actually dandelion greens. I mumbled something like “that’s what I meant” as I realized I’d been fooled by the prepared mustard and hot spices that dressed the similarly flavored green.

Anyway, I decided to stick to my original plan and use the easier to find mustard greens, and I was very happy with the results. As you’ll see, I went extremely simple in the ingredient list, but obviously you can dress this up with lots of additions.

By the way, this is no beginner’s potato salad. Mustard greens are spicy, slightly bitter, and not at all subtle, but when you consider the sleepy array of potato salads at your typical Memorial Day cookout, this original and very tasty alternative would certainly be a welcomed treat. Enjoy!

Ingredients for 6-8 Portions:
2 1/2 pounds Yukon Gold potatoes
4 cloves garlic (boiled with potatoes)
1 cup chopped mustard greens, or to taste
1/2 cup chopped dill or sweet pickle
salt and pepper to taste

For the dressing:
*this is what I used, do yours to taste!
1/2 cup mayo
1/3 cup white wine vinegar
1/4 cup olive oil
1 tsp Sambal chili sauce
salt and pepper to taste

View the complete recipe


Nathan said...

What do you think about refrigerating this overnight instead of for one hour?

Love your videos Chef John!

Anonymous said...

Mustard greens are often seen lately in Japan.
They are delicious but too hot to have their own for me.
So, mustard greens must be perfect with the potato salad!

Chef John said...

overnight is fine!

Anonymous said...

This so recipe worked so well. Thanks, Chef John

Maureen @ Orgasmic Chef said...

Happy Memorial Day Weekend - I'll be down under thinking about you and this salad. It looks fantastic and I love the mustard greens idea.

Jentini said...

"It tastes like burning" I almost peed my pants!
Fabulous idea to add the Mustard Greens! I'm going to try this one this weekend!

supermario106 said...

looks Delicious

Paola said...

Chef John might I gently point out that its high time you updated your drinks category, might I suggests a post on some of your favorite cooling *ahem* tipsy beverages to accompany the perfect poolside barbecue? flavors such as limoncello come to mind...

tis the season!

Sherine Goh said...

Can I know where you get your sambal?!Or is it a secret..? or perhaps how to make one myself???
Thank you^^

Sand said...

Hi Chef John,
I love, love, LOVE your recipes, and the ingredients for this one are already on my shopping list. Can't wait!!

However, this recipe brings up a ongoing burning question. Why boil potatoes instead of steaming them? It's my opinion that when you boil them, no matter if you overcook them or not, they get a water-logged taste. When you steam them, they never get that taste, and they cook much faster! Why do they cook much faster? Well because steam is hotter than water. If it wasn't, it would be water.
So why do so many chefs still boil potatoes???

Chef John said...

yes, steaming is better, but I don't have a steamer. :)

LynnieBNC said...

Made this yesterday! Had capers, so used those instead of pickles. I added crispy chopped bacon. I can't stop eating this!!!!! Had some for breakfast. Fabulous!!! LOVE your videos!! THANKS!!!

Shimaks said...


Anonymous said...

Thanks Chef John, great idea1 A minor point - mustard greens are in fact related to the plant that produces the mustard seed from which the mustard we all know and love is made from.

Anonymous said...

This is neat. Reminds me of aloo bharta, an Indian potato salad with red onions, green chillies, and mustard oil.

1Bigg_ER said...

probably the best potato salad dressing. Or I'm getting that great in the kitchen. LOL
By the way, I used champagne vinegar coz I didn't have white vinegar.
Thanks Chef John!

WolfyDaddy said...

Great potato salad!

I like to use the juice from the pickle jar instead of the vinegar. Adds some nice flavor.

Anonymous said...

How, how, how....can I see the other 90 appetizer recipes?!? There is no link to "Older Posts"

Melissa Heigl said...

I made this and it phenomenal! Thanks!

Keyana Said said...

chef john, this looks amazing! i wish you taught a cooking class, you're my favorite chef!

Keyana Said said...

chef john! that looks amazing! i would love to take a cooking class if you taught it! you're my favorite chef.

Jhohanna said...

this is absolutely delicious!!!!

Bristol'sBabyDaddy said...

What happened to the garlic?