Recipe By Chef John
Rating
Published Jun 14th
Prep 15m Cook 15m Additional 1h Ready In 1h 30m
Servings 6 servings Calories 370.3

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

Recipe Ingredients

  • 2 ½ pounds Yukon Gold potatoes, peeled and halved
  • 4 cloves garlic, peeled and sliced
  • ½ cup mayonnaise
  • ⅓ 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

Cooking Directions

  1. 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. 2 Whisk mayonnaise, vinegar, olive oil, and sambal oelek together in a large bowl. Season with salt and pepper to taste.
  3. 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.

Nutrition Facts

  • Calories 370.3
  • Carbohydrate 36.7 g
  • Cholesterol 7 mg
  • Fat 23.8 g
  • Fiber 3.5 g
  • Protein 4.6 g
  • Saturated Fat 3.5 g
  • Sodium 279.7 mg
  • Sugar 0.5 g

Chef's Notes

You can substitute pickles or relish for the cornichons.
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