Spicy Double Mustard Potato Salad

Here's another delicious potato salad, one that's full of spicy mustard flavor due to a lemony mustard dressing as well as the addition of finely chopped mustard greens.  I sometimes call this recipe green potato salad; and it's a perfect side for the St. Patrick's Day corned beef you might be cooking up this weekend.

Even without the corned beef, this potato salad is refreshingly tangy.  You can control the spiciness by choosing a mustard that's got just the right amount of zing for your taste.

I find it's easier to peel potatoes after boiling them.  Wait until they're cool enough to handle and you'll find the thin skin will peel off very easily.  Or you can leave the skins on if you prefer.

For 4 side servings:

2 large russet potatoes
3-4 purple scallions, finely chopped
2 T finely chopped fresh parsley
2/3 C loosely packed, finely chopped curly mustard greens
salt and pepper to taste
1/4 C Lemony Mustard Dressing (see recipe below)

1.  Scrub the potatoes.  Place them in a pot with cold water to cover.  Bring to a boil and boil over medium-low heat until they can be easily pierced through with a fork.  Drain and allow potatoes to cool.

2.  When the potatoes are cool enough to handle, peel off their thin skins and dice.  Place the diced potatoes in a bowl.

3.  Add the finely chopped scallions, parsley, and mustard greens as well as a little salt and pepper.  Pour the Lemony Mustard Dressing over and stir until well-mixed.  If you prefer, smash a few of the potato pieces to make a slightly smoother texture.

4.  Taste and adjust the seasoning and/or add more Lemony Mustard Dressing if you wish.

5.  Serve immediately or refrigerate until ready to serve.

Lemony Mustard Dressing (double this recipe if you wish)

1/4 C extra virgin olive oil
1/4 C fresh squeezed lemon juice
1 T Dijon mustard
1/4 t fine grated lemon peel
1/2 t agave syrup or sugar
pinch salt

Vigorously mix all of the ingredients together with a fork or small whisk until combined.  Use immediately or store in the fridge.

Today's bounty included:

From County Line Harvest South: Mixed baby lettuces, mixed mustard greens, French breakfast radishes, baby rainbow carrots, purple scallions, scarlet turnips, and red beets;

From Jimenez Family Farm:  Broccoli, Tuscan kale, potatoes, yellow onions, Chanteney carrots, cabbage, and purple curly kale.

Enjoy!

Shelley