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Tomato Potato & Mustard Green Salad

(recipe, Donia Clark)


This recipe was adapted from the original, which appeared in the September 1993 issue of Gourmet magazine. I didn't have all the ingredients on hand, so I improvised. I like foods that bite back. From the Dijon mustard and pepper-spiked dressing to the bitter greens, this recipe shows it has a lot of attitude; reminds me of Joan Jett. Play the "Bad Reputation" album while making.


  1. ¼ cup chopped shallot
  2. 1½ tsp. Dijon mustard
  3. 4 Tbsp. white wine vinegar
  4. ¾ cup olive oil (extra virgin, dammit!)
  5. 2 lb. small red potatoes
  6. 1½ lb. big-ass tomatoes
  7. 1 lb. mustard greens, center ribs removed and thrown out (oops! I meant composted) and chopped.
  8. 2 Tbsp. dried chives (I hear the conversion is 1 tsp. of dry=1 tbsp. fresh, you do the math)
  9. ½ tsp. salt
  10. 1 tsp. pepper


  1. In a blender, blend the shallot, mustard, vinegar, salt, pepper and olive oil.
  2. In a large saucepan, put the potatoes and cover them by 1 inch with water.
  3. Cover them by 1 inch with water.
  4. Boil them for 20 minutes.
  5. Drain the potatoes.
  6. Let them cool.
  7. Slice the potatoes.
  8. Cut each tomato into 8 wedges.
  9. Put the tomatoes and potatoes in a big-ass bowl.
  10. Pour the dressing over them.
  11. Add the chives.
  12. Mix together.
  13. To serve, put about some mustard greens in a individual bowl and top with the potato-tomato mixture.