Collard Potato Salad
2 lb small red potatoes
1 lb collards
2 tbsp Dijon mustard
2 tbsp red wine vinegar
1/3 c olive oil
6 slices lean bacon, cooked until crisp, drained, and crumbled
3 tbsp thinly sliced scallion
salt and pepper
In a kettle combine the potatoes with enough water to cover them by 2 inches, bring the water to a boil, and simmer the potatoes until tender, about 15 to 20 minutes. Reserving cooking liquid, remove potatoes and drain. When cool enough to handle, quarter potatoes.
Rinse collards and discard thick stems. Cut into 1-inch pieces. Add collards to the reserved cooking liquid and bring to a boil. Reduce heat to medium and cook collards, stirring occasionally, until tender, about 10-20 minutes. Drain and rinse with cold water; squeeze dry.
In a large bowl, whisk together the mustard, the vinegar, and salt and pepper to taste. Whisk in oil slowly in a thin stream until dressing is emulsified. Add potatoes to the dressing and toss gently to coat. Add the collards, pulling them apart to separate the leaves. Add bacon and scallions and toss the salad well.
Serves 6.
Prep Tips: May omit bacon.
Adapted from Gourmet, February 1992.