Best 5 Potato And Mustard Greens Salad Recipes

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**Potato and Mustard Greens Salad: A Nutritious and Flavorful Dish**

Discover the vibrant flavors and textures of our potato and mustard greens salad, a delightful dish that combines the earthy taste of potatoes with the peppery zest of mustard greens. This salad is not only a culinary delight but also a powerhouse of nutrients. Indulge in the goodness of fiber, vitamins, and minerals with every bite. Enjoy the classic potato salad variation with a tangy twist, or explore exciting variations like the tangy Dijon vinaigrette dressing or the creamy Greek yogurt dressing. Dive into the culinary journey of our potato and mustard greens salad, and relish the perfect balance of flavors and textures in every mouthful.

Let's cook with our recipes!

MUSTARD POTATO SALAD RECIPE



Mustard Potato Salad Recipe image

Provided by Katie Clark

Categories     Salad

Time 20m

Number Of Ingredients 11

3 lbs yukon gold potatoes
6 eggs
1 cup mayo
1 tablespoon mustard
1 tablespoon finely diced dill pickles or relish
1 tablespoon apple cider vinegar
1 tablespoon white sugar
1 teaspoon celery seed
1 teaspoon sea salt
1 teaspoon black pepper
4 minutes

Steps:

  • Prepare hard-boiled eggs using the desired method, peel, and set aside to cool.
  • Wash potatoes and quarter.
  • Bring a pot of water to a boil with a little bit of salt. Boil potatoes until very tender.
  • Combine mayo, mustard, diced dill pickles, apple cider vinegar, sugar, celery seed, salt, and pepper.
  • Mash potatoes with five of the hard-boiled eggs. Mix in dressing.
  • Refrigerate and serve cold. Top with a sliced hard-boiled egg.

Nutrition Facts : Calories 329 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 121 milligrams cholesterol, Fat 20 grams fat, Fiber 3 grams fiber, Protein 8 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 444 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat

OLD FASHIONED POTATO SALAD



Old Fashioned Potato Salad image

This is potato salad the old-fashioned way, with eggs, celery and relish. It's really good to serve with chili.

Provided by jewellkay

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 1h

Yield 8

Number Of Ingredients 10

5 potatoes
3 eggs
1 cup chopped celery
½ cup chopped onion
½ cup sweet pickle relish
¼ teaspoon garlic salt
¼ teaspoon celery salt
1 tablespoon prepared mustard
ground black pepper to taste
¼ cup mayonnaise

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
  • Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  • In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

Nutrition Facts : Calories 206.4 calories, Carbohydrate 30.5 g, Cholesterol 72.4 mg, Fat 7.6 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 334.7 mg, Sugar 6.4 g

DOUBLE-THE-MUSTARD CHICKEN WITH POTATOES AND GREENS



Double-the-Mustard Chicken With Potatoes and Greens image

Two kinds of mustard make all the difference in this sheet-pan dinner. Dijon mustard mixed with honey serves as a sweet-tart marinade for the chicken, while the whole seeds in old-style mustard add pops of crunch and flavor to the dressing.

Provided by Anna Stockwell

Categories     Chicken     Mustard     Honey     Olive Oil     Potato     Rosemary     Garlic     Lemon Juice     Lettuce     Salad     Parsley     Dinner     Fall     Winter     One-Pot Meal     Quick & Easy     Wheat/Gluten-Free     Dairy Free

Yield 4 servings

Number Of Ingredients 13

2 Tbsp. Dijon mustard
2 Tbsp. plus 2 tsp. honey
1/3 cup plus 3 Tbsp. extra-virgin olive oil, divided
4 whole chicken legs (thigh and drumstick; about 2 lb. total), patted dry
2 1/2 tsp. kosher salt, divided
1 tsp. freshly ground black pepper, divided
1 1/2 lb. baby Yukon Gold potatoes, halved
4 rosemary sprigs
1 garlic clove, finely grated
3 Tbsp. fresh lemon juice
4 tsp. whole grain mustard
1 small head of frisée or 1/2 small head of escarole, trimmed, torn into bite-size pieces
1/2 cup parsley leaves

Steps:

  • Place a rack in top third of oven; preheat to 375°F. Whisk Dijon mustard, 2 Tbsp. honey, and 1 Tbsp. oil in a medium bowl to combine. Season chicken on all sides with 1 tsp. salt and 1/2 tsp. pepper. Transfer to bowl with honey mustard and toss to coat.
  • Toss potatoes, 2 Tbsp. oil, 1 tsp. salt, and remaining 1/2 tsp. pepper on a rimmed baking sheet. Arrange chicken legs (skin side up) in the center of pan; discard excess marinade. Arrange potatoes around outside of pan in an even layer, then turn cut side down (this will help them brown better). Arrange rosemary over potatoes. Roast until chicken and potatoes are golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°F, 30-40 minutes.
  • Whisk garlic, lemon juice, whole grain mustard, and remaining 1/3 cup oil, 2 tsp. honey, and 1/2 tsp. salt in a small bowl. Divide chicken and potatoes among plates, then arrange frisée and parsley alongside potatoes. Drizzle dressing over chicken, potatoes, and frisée.
  • Do Ahead: Chicken can be marinated 8 hours ahead. Cover and chill.

TOMATO, POTATO, AND MUSTARD GREEN SALAD



Tomato, Potato, and Mustard Green Salad image

Categories     Salad     Blender     Potato     Tomato     Side     Low/No Sugar     Healthy     Chive     Mustard Greens     Gourmet     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 8

Number Of Ingredients 9

For the dressing
1/4 cup chopped shallot
1 1/2 teaspoons Dijon-style mustard
4 tablespoons Sherry vinegar (available at specialty foods shops and some supermarkets)
3/4 cup olive oil
2 pounds boiling potatoes
4 large tomatoes (about 1 1/2 pounds)
1/2 pound mustard greens, stems and center ribs cut out and discarded and the leaves washed, spun dry, and shredded coarse (about 6 cups)
2 tablespoons minced fresh chives, or to taste

Steps:

  • Make the dressing:
  • In a blender blend together the shallot, the mustard, the vinegar, and salt and pepper to taste, with the motor running add the oil in a stream, and blend the dressing until it is emulsified. The dressing may be made 2 days in advance and kept chilled in a tightly sealed jar.
  • In a large saucepan combine the potatoes with enough water to cover them by 1 inch and simmer them for 20 minutes, or until they are tender. Drain the potatoes, peel them, and let them cool. The potatoes may be prepared up to this point 1 day in advance and kept covered and chilled. Slice the potatoes 1/4 inch thick and arrange them decoratively on a platter with the tomatoes, cut into wedges, and the mustard greens. Pour the dressing over the salad and sprinkle the salad with the chives.

MUSTARD POTATO SALAD



Mustard potato salad image

This superhealthy salad is the perfect summer side dish

Provided by Emma Lewis

Categories     Buffet, Dinner, Lunch, Side dish, Snack, Supper

Time 20m

Number Of Ingredients 5

1 ½kg new potatoes , halved if large
3 tbsp olive oil
1 tbsp wholegrain mustard
juice of 1 lemon
3 spring onions , chopped

Steps:

  • Cook the potatoes in a large pan of salted water until just tender, about 10-15 mins. Meanwhile, whisk together the olive oil, mustard and lemon juice in a large bowl. Drain the potatoes and leave to cool for 5 mins, then tip into the bowl along with the spring onions. Toss everything until the potatoes are well coated. Leave to cool. The dish will keep in a covered container in the fridge for up to 2 days.

Nutrition Facts : Calories 172 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.13 milligram of sodium

Tips:

  • Choose the right potatoes. Waxy potatoes, such as Red Bliss or New Potatoes, hold their shape better when cooked and are less likely to fall apart in the salad.
  • Cook the potatoes until they are tender but still have a little bit of bite. Overcooked potatoes will be mushy and not as flavorful.
  • Use a variety of mustard greens. There are many different types of mustard greens available, each with its own unique flavor and texture. Experiment with a few different types to find your favorite.
  • Chop the mustard greens finely. This will help them to evenly distribute their flavor throughout the salad.
  • Use a light dressing. A heavy dressing will overpower the delicate flavors of the potatoes and mustard greens.
  • Serve the salad immediately. Potato salad is best when served fresh. If you need to make it ahead of time, store it in the refrigerator for up to 2 days.

Conclusion:

Potato and mustard greens salad is a delicious and refreshing dish that is perfect for a summer picnic or potluck. It is also a healthy and nutritious way to enjoy your favorite vegetables. With its simple ingredients and easy-to-follow instructions, this salad is sure to become a favorite in your home.

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