Potato Salad with Mustard Greens

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
  • Salt
  • Pepper


  1. Cook the potatoes whole with skins on (cut really large potatoes in half).
  2. 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.”
  3. 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).
  4. Add in the oil, pickle juice, vinegar, and lemon juice to the warm potatoes, stirring until combined.
  5. 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.


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Filed under Salad, Side Dish

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