Collard Potato Salad with Mustard Dressing

1. 1

   In a kettle combine the potatoes with enough water to cover them by 2 inches, bring the water to a boil, and simmer the potatoes 15 to 20 minutes, or until they are tender.

2. 2

   Transfer the potatoes with a slotted spoon to a colander, reserving the cooking liquid, and in the reserved cooking liquid boil the collards, stirring occasionally, for 10 minutes.

3. 3

   Drain the collards in a sieve, refresh them under cold water, and squeeze them dry in a kitchen towel.

4. 4

   In a bowl whisk together the mustard, the vinegar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it emulsified.

5. 5

   Quarter the potatoes and add them to the dressing.

6. 6

   Add the collards, pulling them apart to separate the leaves, the bacon, and the scallion and toss the salad well.

* Per serving · 4 servings · Values may vary.

No additional tips available.