Chopped mustard greens are really what make this potato salad so amazing. They give the salad a nice pepper, mustard laced bite without being too pungent.
- 2 pounds potatoes (2 handfulls worth)
- 1 Cup chopped mustard greens
- 1 Small onion, chopped
- 1/4 Cup pickle juice
- 1/4 Cup olive oil
- 1/8 Cup balsamic vinegar
- ½ Cup chopped carrots
- ½ Cup chopped celery
- Splash lemon juice
- Cook the potatoes whole with skins on (cut really large potatoes in half).
- While potatoes are cooking, chop up the rest of the ingredients and set aside. I put an approximate measurement of how much I likely chopped of each ingredient, but note I didn’t measure anything at the time. I just grabbed and started chopping until it “looked about right.”
- When the potatoes are done cooking, place them in large bowl and use a fork to split them into large chunks (about twice the size of what you’d like each bite to be).
- Add in the oil, pickle juice, vinegar, and lemon juice to the warm potatoes, stirring until combined.
- Add in the the rest of the chopped ingredients and stir until combined. All this stirring action should have resulted in some of the potatoes having a mashed consistency while the rest broke into beautiful bite size pieces.
Serve warm or cold, it’s good both ways.