Potato and Mustard Greens Salad – I Invented This Recipe Right After I Stole It

I was enjoying some barbecued beef brisket recently, and as I went to stick my fork into the potato salad that accompanied it, I could see something looked very different. The salad was chock full of what appeared to be some kind of chopped, dark, leafy greens.

I took a bite, and quickly realized it was mustard greens. What a great idea! The greens not only added an interesting heat, but provided texture as well. I made up my mind right then and there that I’d borrow this idea, and share it before Memorial Day weekend.

On my way out I thanked the counter person for the great lunch, and said how much I loved the mustard greens in the salad. He smiled and said thanks, but that they were actually dandelion greens. I mumbled something like “that’s what I meant” as I realized I’d been fooled by the prepared mustard and hot spices that dressed the similarly flavored green.