Author Notes: Our back yard is full of that annoying weed: garlic mustard. Apparently, this plant was imported from Europe as a cooking herb, but now is invasive in the East, Midwest and Pacific Northwest. As soon as our neighbor mentioned that it might actually be edible, we wanted to try it in some recipe. This also happened to be the season for spring potatoes. So it seemed natural to combine the two, and the result is this delightful, slightly tangy potato salad that you just can't stop eating. If you don't have a yard or nearby woods full of garlic mustard, you can probably use mustard greens instead. —aycakaya
Baby white potatoes (approx. 3 inches long). If you get the real small spring potatoes, use more.
cups thinly sliced garlic mustard leaves
tablespoon canola oil
tablespoons flax seeds
tablespoons olive oil
teaspoon red pepper flakes
- Wash the potatoes and put them in a pot. Fill with water just covering the potatoes. Add some salt. Boil the potatoes until a fork can easily be inserted. Takes about 20 minutes once the water starts boiling.
- While the potatoes are boiling, pick the leaves off the garlic mustard. Use the lower rounder leaves, the upper pointier leaves may be slightly bitter. Wash the leaves and slice them thinly. You should have about two cups after slicing.
- Cut the potatoes into 1-inch cubes. No peeling necessary if you got the young potatoes.
- Heat the canola oil in a pan. Once it is hot, add the flax seeds. This part is a bit tricky because the flax seeds start popping. It may help to cover the pan. Shake the pan and brown the seeds for 30 seconds to a minute. Add the garlic mustard to the pan. Stir until wilted, approximately 30 seconds to a minute.
- Mix the potatoes and the garlic mustard mix. Add the olive oil, the red pepper flakes and salt to taste. Serve warm or cold.
- This recipe was entered in the contest for Your Best Potato Salad