The bacon is optional in this recipe–the salad is delicious either way. Other greens work, too, though I like the ┬ábrassicas (kale, rapini, collards) best. Just adjust their cooking times as necessary and to your preference.

2 lbs potatoes
1 bunch collards or other greens
6 slices bacon, optional
2 T mustard–Dijon, grainy…
2 T red-wine vinegar
1/3 cup extra-virgin olive oil
salt and pepper, to taste
3 T finely chopped (red) onion or scallion

1. Wash and scrub potatoes. If large, cut into quarters. Combine potatoes with enough water to cover by a couple of inches. Bring to a simmer and cook until they are tender but not falling apart, 15 to 20 minutes.

2. Meanwhile, wash and stem collards. Chop into 1-inch pieces or so. Put bacon in a skillet and cook until crispy. Drain bacon and crumble. Reserve bacon.

3. When potatoes are done, transfer them with a slotted spoon to a colander and allow to drain. Reserve cooking water.  Bring cooking water back to the boil and add the chopped collards. Gently boil the collards, stirring occasionally, for about 10 minutes, or to your liking.

4. Meanwhile, remove the potatoes from the colander and put in a serving bowl. Cut any whole potatoes in half or quarters. Mix together the mustard, vinegar, olive oil, salt, and pepper, to taste. Add to the potatoes and gently stir to combine.

5. When the collards are ready, drain them in the colander. Run them under cold water. Dry them in a kitchen towel. Add collards to potatoes, separating the leaves as best as you can so they don’t all stick together. Add the reserved bacon and the (red) onion or scallion. Gently toss to combine. Taste for seasonings. Serve.