Potato & Mustard Greens Salad
3 pounds Yukon Gold potatoes, peeled and halved
4 cloves garlic, peeled and sliced
1/2 cup mayonnaise
1/3 cup white wine vinegar
1/4 cup olive oil
1 teaspoon hot sauce or sambal oelek (Thai chile paste)
Salt and freshly ground black pepper to taste
1/2 cup relish or chopped pickles, cornichons, or gherkins
1 cup Red Dog Farm mustard greens
Boil potatoes and garlic in a large pot of salted water until just tender, 15 to 20 minutes. Drain and let cool to room temperature. Discard the garlic.
Whisk mayonnaise, vinegar, olive oil, and hot sauce together in a large bowl. Season with salt and pepper to taste.
Roughly chop cooled potatoes into a large bowl. Add relish/pickles, mustard greens, and mayonnaise mixture. Toss to coat. Cover and set aside in the refrigerator for 1 hour. Season with salt and pepper to taste.