Mixed Greens with Mustard Potatoes and Six Minute Eggs

Potatoes are my absolute favorite starch – preferably roasted with garlic and ghee. I always make big batches of roasted potatoes and warm them up for lunch and toss them with salad greens or a sauté of hearty greens.

In this recipe, you can substitute leftover roasted potatoes, if you have them, or just follow the recipe and pan fry some in ghee. If eating healthy is a part of your New Year’s resolutions, this salad is a great way to help you reach your goal! Extremely versatile – it can be eaten at breakfast, lunch, or dinner!


  1. Steam boil eggs by bringing an inch of water to a boil in a medium saucepan with a steamer basket and transfer eggs to a bowl of ice water; set aside. 
  2. Meanwhile, melt ghee in a large skillet over medium heat. Add potatoes; season with salt and pepper; cook, shaking pan occasionally, until potatoes are tender and cooked through, 8-10 minutes. Remove from heat and add the shallot, mustard, and vinegar; toss to coat. 
  3. In a large serving bowl, toss together the greens and herbs. Add the warm potatoes and toss again to coat the greens; season with salt and pepper, and more vinegar, if desired.
  4. Peel eggs then cut in half; arrange in salad with potatoes.

Recipe Credit

Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips. Follow her at facebook.com/organicbeth