Warm New-Potato Salad with Bacon and Mustard Greens
November 10, 2010 in Uncategorized
You can make this salad with rocket, sorrel or even baby spinach leaves, but do try to get your hands on some fresh mustard greens. 
These are very easy to grow from seed and have lovely peppery, mustardy bite. Growing them is, I promise, simply a matter of flinging some seeds into the ground (I grow them in pots) and waiting for them to sprout, after which they will grow like weeds, needing virtually no attention.
Unless they’re very young and tender leaves, mustard greens are generally too strong to use raw on their own, but they are delicious chopped and scattered over salads, and in stir-fries.
Combined with warm boiled baby potaoes, salty bacon, chives and a light dressing, they are just so tasty.
If you can’t find mustard greens and use the salad the leaves suggested above, add 2 tsp (10 ml) Dijon or wholegrain mustard to the dressing.
The greens should be added to the salad after you’ve dressed it, and immediately before serving, so they are just ever so slightly wilted. If you want to make the salad in advance and serve it cold or at room temperature, add the greens at the very last minute.
Warm New-Potato Salad with Bacon and Mustard Greens
24 new potatoes, boiled with salt until just tender
10 rashers streaky bacon, diced
a small onion, very finely chopped
1 clove garlic, peeled and crushed
the juice of a lemon
125 ml olive oil
2 T (30 ml) white wine vinegar
3 T (45 ml) chopped fresh chives
a small bunch of fresh young mustard greens, rocket, sorrel or spinach
salt and milled black pepper
Drain the hot baby potatoes and keep warm. Heat a frying pan, add a little olive oil and fry the bacon over a brisk heat until crisp and browned.
In the meantime, put the chopped onion, crushed garlic, lemon juice and a pinch of salt in a big mixing bowl and stir well (this will help remove the sting from the onions). Remove the bacon with a slotted spoon and set aside.
Pour the vinegar into the hot pan, swirl and scrape to loosen the bacon residue, and immediately remove from the heat. Whisk in the olive oil and season to taste with salt and pepper.
Cut the baby potatoes in half, skins and all, and add them, together with the cooked bacon and chopped chives, to the bowl containing the onions.
Pour over the warm dressing and toss together gently. Finely slice the mustard greens into ribbons (if you’re using rocket, leave it whole) and add them to the salad. Toss again.
Tip into a clean salad bowl and serve immediately.
Serves 6 as a side salad
Find more of my original recipes at Scrumptious South Africa
© Jane-Anne Hobbs 2007-2010. You may not reproduce this material without my written consent
Sous-Chef said on November 10, 2010
I shall look out for some mustard green seeds they sound nice.
sharonsmit said on November 10, 2010
I saw mustard green seeds once, at the time I did wonder what it would be like!
Lovely summery salad!!
tandy.sinclair said on November 10, 2010
I have never seen mustard greens but I want to get to the nursery this week so I will look for them. I want to get a nigella plant. Thanks for the great recipe
pinkpolkadot said on November 10, 2010
This sounds wonderful!!
ninatimm said on November 10, 2010
I have never eaten mustard greens, but I kind of like this healthier take on an old classic!!
grieving is not for sissies said on November 11, 2010
Thank you for the recipe, having the new Boss and his wife to lunch on Sunday, Now I must just find some Mustard green.
X
Zabwan said on November 11, 2010
This is my kind of potato salad, yum! Thanks for the tips on growing mustard greens – where do you get the seeds?
janicetripepi said on November 11, 2010
Double yumm yumm xxx great recipe .. have an awesome day angel xxx jan
snuamah said on November 12, 2010
Thanks for the recipe,hugs.
Juno62 said on November 12, 2010
Thanks for the comment. Mustard-green seeds aren’t that easy to find, but some nurseries sell them.
Juno62 said on November 12, 2010
Hi Tandy. I tried to grow Nigella from seed and not a single one of them sprouted. I think the seeds were irradiated.
Juno62 said on November 12, 2010
Thanks Sharon! Have a great weekend.
Juno62 said on November 12, 2010
Thank you!
Juno62 said on November 12, 2010
Nina, I have really gone off those heavily mayonnaised eggy potato salads because they just taste of mayonnaise. This salad tastes of potatoes!
Juno62 said on November 12, 2010
I hope you can find mustard greens. Good luck with the Boss lunch and let me know how it went!
Juno62 said on November 12, 2010
Hey Zabwan. You should be able to get them from your local nursery. The variety of mustard greens I grow is ‘Florida Broadleaf’
Juno62 said on November 12, 2010
And same to you, Ms Tripepi. Hope you enjoy the weekend.
Juno62 said on November 12, 2010
Thank you Lydia.
leaineskitchen said on November 14, 2010
I have recently discovered mustard microherbs and they are amazing – such a powerful flavour. Love this combo