Prep: 5 minutes
Total: 25 minutes
1 pound fingerling potatoes
3 tablespoons olive oil
kosher salt and freshly ground black pepper, to taste
⅓ cup whole grain mustard
¼ cup sour cream
2 tablespoons prepared horseradish
2 ounces|60 grams mustard greens
1. Place potatoes in a medium saucepan and cover with water. Bring to a boil and cook until just tender, 10 to 12 minutes. Drain and cool slightly. Halve lengthwise.
2. Light a grill. Toss the potatoes in olive oil and grill, cut side down, until charred, 5 to 7 minutes. Transfer to a bowl and season with salt and pepper. Add the mustard, sour cream, and horseradish and toss to combine. Add in the mustard greens and serve immediately.
This article originally appeared on Munchies US.