Tomato, Potato, and Mustard Green Salad – a delicious recipe with shallot, mustard, Sherry vinegar, olive oil, boiling potatoes, tomatoes. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
In a blender blend together the shallot, the mustard, the vinegar, and salt and pepper to taste, with the motor running add the oil in a stream, and blend the dressing until it is emulsified.
2
The dressing may be made 2 days in advance and kept chilled in a tightly sealed jar.
3
In a large saucepan combine the potatoes with enough water to cover them by 1 inch and simmer them for 20 minutes, or until they are tender.
4
Drain the potatoes, peel them, and let them cool.
5
The potatoes may be prepared up to this point 1 day in advance and kept covered and chilled.
6
Slice the potatoes 1/4 inch thick and arrange them decoratively on a platter with the tomatoes, cut into wedges, and the mustard greens.
7
Pour the dressing over the salad and sprinkle the salad with the chives.
632
kcal
Calories
47
g
Fat
46
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/4 cup chopped shallot, 1 1/2 teaspoons Dijon-style mustard, 4 tablespoons Sherry vinegar (available at specialty foods shops and some supermarkets), 3/4 cup olive oil, and more.
Yes, Tomato, Potato, and Mustard Green Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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