Our back yard is full of that annoying weed: garlic mustard. Apparently, this plant was imported from Europe as a cooking herb, but now is invasive in the East, Midwest and Pacific Northwest. As soon as our neighbor mentioned that it might actually be edible, we wanted to try it in some recipe. This also happened to be the season for spring potatoes. So it seemed natural to combine the two, and the result is this delightful, slightly tangy potato salad that you just can't stop eating. If you don't have a yard or nearby woods full of garlic mustard, you can probably use mustard greens instead.

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