DifficultyIntermediate

When you think "Potato Salad" does it bring to mind the gloopy, heavy, egg and mayonnaise filled picnic special?
Unless you love that variety of potato salad (hey it's totally cool if you do) this salad is not that. It is much lighter, mayo-free and bright and crunchy. Even my husband who is a self professed potato salad hater really enjoys this salad. It makes use of the fresh spring ingredients and is customizable to whatever you have available to you locally or in your garden. Active prep time for this salad is only about 15 minutes. The rest of the prep time is inactive and involves the baking of the potatoes. It was exciting to be able to create my first spring salad from ingredients growing in my garden. I find many people don't like radishes as they are often only familiar with the hot/spicy red radishes. My mum ate those by the bunches and I never liked them. I recommend sourcing or growing these varieties of radishes: French, Easter-Egg and Watermelon. None of them are spicy/hot, rather they are slightly sweet and very enjoyable to eat. They are very easy and quick to grow from seed and can be grown in pots.

Yields4 Servings
Prep Time15 minsCook Time1 hr 15 minsTotal Time1 hr 30 mins
 6 -8 medium Yukon Gold potatoes
 1 small bunch of Tuscan (also known as Dino/Black/Cavolo Negro kale) kale, ribs removed and thinly slicedor swiss chard or leafy green of your choice
 2 ribs celery, finely chopped
 ½ cup chopped chives
 5 radishes, thinly sliced
Vinaigrette
 ¼ cup extra virgin olive oil
 1 ½ tsp dijon mustard
 2 tbsp freshly squeezed lemon juiceor use white wine or champagne vinegar if allergic to citrus
 ½ tsp sea salt
 3 tbsp fresh dill, finely chopped or 1 1/2 tsp dried dill
 black pepper to taste
1

Preheat your oven to 400 F. Prick the potatoes with a fork about 5 times and then place in preheated oven to bake until cooked through, about 45-60 minutes. Once cooked set aside to cool. Once cooled, quarter each potato.

2

Place chopped kale in a medium bowl, sprinkle with a pinch of sea salt and massage the kale for a minute or two. Add cooled potatoes and the rest of the salad ingredients.

3

Whisk the vinaigrette ingredients in a small bowl and pour over the salad and gently mix the salad. Salad can be made ahead and will keep in the refrigerator for 2 days or so.

Ingredients

 6 -8 medium Yukon Gold potatoes
 1 small bunch of Tuscan (also known as Dino/Black/Cavolo Negro kale) kale, ribs removed and thinly slicedor swiss chard or leafy green of your choice
 2 ribs celery, finely chopped
 ½ cup chopped chives
 5 radishes, thinly sliced
Vinaigrette
 ¼ cup extra virgin olive oil
 1 ½ tsp dijon mustard
 2 tbsp freshly squeezed lemon juiceor use white wine or champagne vinegar if allergic to citrus
 ½ tsp sea salt
 3 tbsp fresh dill, finely chopped or 1 1/2 tsp dried dill
 black pepper to taste

Directions

1

Preheat your oven to 400 F. Prick the potatoes with a fork about 5 times and then place in preheated oven to bake until cooked through, about 45-60 minutes. Once cooked set aside to cool. Once cooled, quarter each potato.

2

Place chopped kale in a medium bowl, sprinkle with a pinch of sea salt and massage the kale for a minute or two. Add cooled potatoes and the rest of the salad ingredients.

3

Whisk the vinaigrette ingredients in a small bowl and pour over the salad and gently mix the salad. Salad can be made ahead and will keep in the refrigerator for 2 days or so.

Potato Salad with Kale (Paleo Vegan)