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

Mustard Greens and Sweet Onion Frittata

Here's what Farmer John had for us at the Silver Lake pick-up this week:

Carrots
Turnips
Broccoli
Baby bok choy
Tat soi
Green garlic
Rapini (pictured below)
Chicoria
Texas mustard (pictured right)
Nettles
Red romaine
Arugula
Cilantro


I just love that spicy mustard greens make a regular appearance in our weekly CSA box. Mustard greens add a delicious zing mixed into a fresh green salad. They're terrific chopped and sauteed in olive oil, or better yet in bacon grease with the crispy bacon crumbled and stirred back in before serving.

Here's a wonderful frittata recipe adapted from the Food and Wine website. Frittatas are easy and versatile. They can be eaten hot, cold, or room temperature. They can be served for breakfast with toast and coffee. Add a salad and serve your frittata for lunch or supper. Or cut it up into small bites for an appetizer or a snack.

Mustard Greens and Sweet Onion Frittata

3 T olive oil
1 large sweet onion, diced
1 large bunch, about 1-1/2 lb mustard greens
14 large eggs
salt and pepper
1/3 C grated Parmigiano-Reggiano cheese

1. Preheat oven to 350 degrees.

2. Wash mustard greens. Remove stems and compost them. Chop leaves coarsely.

3. In a large ovenproof skillet, such as a well-seasoned 10 inch cast-iron pan, heat 1 T olive oil. Add the sweet onion and cook over moderately high heat until golden.

4. Add the mustard greens and cook until wilted and most (if not all) of the water has evaporated.

5. Season the eggs with salt and pepper to taste. Add the remaining 2 T olive oil and whisk the eggs until well blended.

6. Pour the eggs into the skillet with the greens and the onion and cook over moderate heat until the bottom and sides begin to set. Lift the sides of the frittata to allow the uncooked eggs to seep under and continue cooking until the bottom is set and the top is still runny.

7. Sprinkle on the cheese.

8. Transfer the skillet to the oven and bake for about 8 minutes until the center of the frittata is set.

9. When done, slide the frittata onto a cutting board and cut into serving pieces or allow to cool before serving later.

Enjoy!

Shelley

p.s. Amy Scattergood wrote a wonderful article on green garlic in this week's Los Angeles Times Food Section.