Roasted Potato Salad with Mizuna Mustard Raab

Introduction

This warm potato salad pairs crispy roasted potatoes with peppery mizuna raab, garlic, and a drizzle of herb vinaigrette or chimichurri. It’s a versatile side dish for breakfast, lunch, or dinner.

Ingredients

• 2 lbs potatoes, cut into chunks

• 1 bunch mizuna or mustard raab, chopped

• ½–1 head garlic, sliced

• Olive oil

• Salt and pepper

• Chimichurri, pesto, or herb vinaigrette for drizzling

Steps

1. Preheat oven to 400°F. Toss potato chunks in oil, salt, and pepper. Roast in a cast iron skillet or baking dish for 15 minutes.

2. Toss potatoes, add sliced garlic, and roast another 5–10 minutes until crispy and tender.

3. Move skillet to stovetop, add mizuna raab with a pinch of salt and splash of oil. Sauté briefly until wilted.

4. Serve warm with a drizzle of chimichurri or herb dressing.