Serves 4 to 6
2 pounds purple fingerling potatoes
2 teaspoons salt, divided, or to taste
1/4 cup extra-virgin olive oil, plus extra as needed
2 tablespoons white balsamic vinegar (or white vinegar)
1/2 teaspoon freshly ground black pepper
1 garlic clove, minced
2 cups purple mustard greens, torn into bite-size pieces
1cup sliced fennel fronds
Handful of mustard flowers (optional)
Place the potatoes and salt in a large pot and cover with cold water. Bring to a boil, then reduce heat to low. Partially cover and simmer until potatoes are tender but not mushy, 15 to 20 minutes, depending on the size of the potatoes. Drain and cool slightly. When cool enough to handle but still warm, cut potatoes into large bite-size pieces. (The salad should be chunky).
Transfer the potatoes to a large bowl. Add the oil, vinegar, 1 teaspoon salt, and black pepper. Toss to coat. Add the garlic, mustard greens, and fennel. Toss to combine and slightly wilt the greens. If the salad is too dry, add a little more oil to achieve desired consistency. Taste for seasoning, and add more salt if desired. Before serving, scatter the mustard flowers over the potatoes. Serve at room temperature or chilled.