You may also like
Categories:Viewed: 9 - Published at: 7 months ago
Ingredients
- 3 Tbs. unseasoned rice vinegar
- 1 tsp. finely chopped fresh thyme
- 2 Tbs. olive oil
- 1 1/2 tsp. Dijon mustard
- 1/2 cup chopped red onion
- 2 lb. red-skinned potatoes, quartered and sliced 3/4-inch thick
- 4 large celery stalks, sliced 1/2- to 3/4-inch thick (2 cups)
- 1 cup packed, coarsely chopped mustard greens (1 oz.)
Method
- Whisk together vinegar and thyme in small bowl.
- Whisk in oil and mustard, and season with salt and pepper, if desired.
- Stir in chopped onion.
- Marinate 20 minutes, tossing often.
- Meanwhile, steam potatoes 13 to 14 minutes, or until tender.
- Transfer steamer rack to work surface, and let potatoes cool 5 minutes.
- Toss potatoes with dressing in wide, shallow bowl.
- Cool 10 minutes, or until dressing is absorbed, tossing occasionally.
- Steam celery 6 minutes, or until only slight crunch remains.
- Cool briefly.
- Fold into potatoes.
- Fold in mustard greens.
- Season with salt and pepper, if desired.
