Warm Potato and Turnip Green Salad

Serve this warm from the skillet or make it ahead, chill it and serve it cold. Frozen kale may be substituted for the turnip greens.



Place turnip greens with diced turnips and potatoes in a large saucepan, cover with salted water and bring to a boil. Boil for 3 minutes. Reduce heat, cover, and simmer until vegetables are just tender, 15 to 20 minutes. Drain well. Meanwhile, in a large skillet, saute seasoning blend in 1 tablespoon oil until onions begin to brown and liquid released has evaporated, about 5 minutes. Stir in remaining 2 tablespoons oil, vinegar, mustard, sugar, salt and pepper and bring to a boil. Remove from heat; add cooked turnips and potato mixture. Mix well and serve.