Tomato Potato and Mustard Green Salad

1. 1

   For the dressing, combine dressing ingredients in a blender and process until emulsified.

2. 2

   For the salad, cut the potatoes into 1/4-inch slices (peel them or not, as you prefer) and boil in salted water to cover until fork tender, about 12 minutes.

3. 3

   Drain and run cold water over them.

4. 4

   Arrange the slices on a platter with the tomatoes and mustard greens.

5. 5

   Top with the dressing and garnish with chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.