Salad
- 3 cups cooked potatoes, cooled
- 2 tablespoons vinaigrette or creamy dressing
- 1/2 cup celery
- 1 cup mustard microgreens
- Black pepper
Recipe brief
Home + restauranteasy
Mustard Microgreen Potato Salad Finish
A potato salad finished with mustard microgreens for sharper flavor and clean color.
- Category
- Salads & Bowls
- Time
- 30 min total
- Servings
- 4
- Type
- Side salad
Works with
Ingredients
What to gather
Microgreens are added for flavor, color, and texture. Keep refrigerated and rinse before use.
Method
How to make it
Add microgreens after hot cooking steps unless the recipe says otherwise, so texture and color stay intact.
- Step 1
Dress cooled potatoes with celery and vinaigrette or creamy dressing.
- Step 2
Taste and adjust seasoning.
- Step 3
Fold in mustard microgreens as a final fresh layer.
Flavor notes
Mustard heat gives the salad a brighter finish.
Storage and handling
Keep refrigerated. Rinse before use.
Best uses
- Cookout sides
- Deli salads
- Catering trays
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