Tomato Potato and Mustard Green Salad
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
-
Dressing
- 1⁄4 cup chopped shallot
- 1 1⁄2 teaspoons Dijon mustard
- 4 tablespoons balsamic vinegar or 4 tablespoons sherry wine vinegar
- 3⁄4 cup olive oil
- salt
-
Salad
- 2 lbs boiling potatoes or 2 lbs salad potatoes
- 4 large tomatoes, cut into wedges
- 1⁄2 lb mustard greens, rib cut out, leaves shredded
- 3 tablespoons minced chives
directions
- For the dressing, combine dressing ingredients in a blender and process until emulsified.
- For the salad, cut the potatoes into 1/4-inch slices (peel them or not, as you prefer) and boil in salted water to cover until fork tender, about 12 minutes. Drain and run cold water over them. Arrange the slices on a platter with the tomatoes and mustard greens.
- Top with the dressing and garnish with chives.
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RECIPE SUBMITTED BY
Food writer, recipe editor, gear tester, restaurant reviewer in the US. Author, "Southern Cooking for Company" (HarperCollins 2015); :The All-New Square-Foot Gardening Cookbook"; "Seductive Tables for Two," and many other books, usually for other people, companies and groups. You probably have one of my books on your shelf. I love to talk about food.