Description
A flavorful and nutritious Potato and Mustard Greens Salad, perfect for a quick lunch or vibrant side dish.
Ingredients
Scale
- 500g / 1 pound baby potatoes, halved or quartered
- 200g / 7 ounces mustard greens, roughly chopped
- 1/2 red onion, thinly sliced
- 2 hard-boiled eggs, peeled and quartered
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
- Optional: 1 tablespoon chopped fresh parsley or chives
Instructions
- Boil potatoes until tender (15-20 minutes). Drain and let cool slightly.
- Wash and chop mustard greens.
- Whisk together olive oil, apple cider vinegar, Dijon mustard, minced garlic, salt, and pepper to make the dressing.
- Combine potatoes, mustard greens, and red onion in a large bowl.
- Pour dressing over salad and toss gently to coat.
- Add hard-boiled eggs on top and garnish with parsley or chives if desired.
Notes
- Vegan Option: Omit eggs or substitute with tofu or chickpeas.
- Spicier Dressing: Add red pepper flakes or hot sauce to taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 100mg
Keywords: potato salad, mustard greens, healthy salad, side dish, gluten-free