by Tania Kawecki
5 lbs. Russet potatoes, quartered
3 TB Apple cider vinegar
6 stalks Celery, diced
1/3 C. Red onion, diced
1/2 C. Green bell pepper, diced
1 Poblano pepper, small, diced
1/4 C. Dill pickle, diced
6 stalks Scallions (green onions), diced
1 bunch Mustard greens, stalks removed, leaves washed and chopped
1 C. Vegan mayonnaise
1/3 C Yellow mustard
2 1/2 TB Dijon mustard
1/3 C. Fresh parsley, finely chopped
1/3 C. Fresh dill, finely chopped
2 1/2 TB Fresh chives, finely chopped
1 TB Black pepper (freshly ground black peppercorn is best!)
1/2 tsp Garlic, minced
Combine dressing ingredients and set aside.
Boil potatoes until tender, 25-30 mins. Peel and dice. Place in a large bowl, sprinkle with apple cider vinegar, and toss.
Add celery, red onion, green bell pepper, poblano pepper, dill pickle, and scallion.
Add dressing and toss all ingredients.
Refrigerate for at least an hour- overnight is ideal for the combination of flavors. Serve atop small bed of mustard greens.
Store in a covered glass container in the fridge up to a week.
Note: This crunchy, zesty, peppery potato salad will kick you in the mouth... and have you coming back for more!
Recipe Nutrition Highlights - (20% or more adult RDI/DV of following nutrients)
Vitamin C: Mustard greens, parsley, bell pepper, poblano pepper, celery, red onion, potato, scallion, chives
Vitamin A: Mustard greens, parsley, dill, bell pepper, poblano pepper, celery, scallion, chives
Vitamin K: Mustard greens, Parsley, bell pepper, celery, scallion, chives
Vitamin B6 (Pyridoxine): Mustard greens, parsley, bell pepper, poblano pepper, red onion, potato
Vitamin B9 (Folate): Parsley, dill, red onion
Vitamin B2: Poblano pepper
Potassium: Parsley, dill, poblano pepper, red onion, potato
Manganese: Mustard greens, dill, red onion, potato
Magnesium: Dill, black pepper
Iron: Mustard greens, poblano pepper, parsley, black pepper
Calcium: Mustard greens, parsley, black pepper
Copper: Mustard greens