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

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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.

 
 

 

 
 
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

Source recipe: https://foodwishes.blogspot.com/

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