Kale and Potato Salad

While at work the other day, it was only about 10am and I was already thinking of what I wanted to make for dinner. Totally normal right? I thought so. During my thinking, I had decided on these cajun chicken wings but needed the perfect side dish. Then someone said “why not make a potato salad? How good does a potato salad with fried chicken sound right now?” And  the more I thought about it the more I realized that it did sound good. It sounded really good.

If you’re looking for a traditional potato salad with mayo and mustard then this recipe isn’t for you. However, if you’re looking for a change, let’s say a potato salad with bright herb flavor and a light sour cream dressing then you’ve come to the right place because this salad has just that. First you make a tangy dressing with sour cream, Herbs de Provence, red wine vinegar, salt, pepper, garlic and then toss it with tender potatoes, yellow onion and chopped kale.

I wasn’t actually planning on putting kale in this salad at first. I simply had no idea if you could actually eat raw kale. To get my answer I took to twitter to ask some friends who I was sure would know. Thankfully Gaby from What’s Gaby Cooking happened to be checking her twitter feed at the moment I asked my question. She told me that you could in fact eat it raw, it was just important to chop it really small. I followed her advice and am thankful I did, it added a nice crunch to the salad.

The Recipe

  • Serves 6 - 8
  • Prep time:
  • Cook time:

Ingredients:

  • 2 pounds russet potatoes, diced. Peeled if desired
  • 3/4 cup sour cream
  • 1 tablespoon plus 1 teaspoon red wine vinegar
  • 1 1/2 teaspoon Herbs de Provence
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/2 medium yellow onion, chopped small
  • 1/2 pound Italian kale, ribs removed, chopped small

Instructions:

  1. Place potatoes in a large pot of water. Bring to a boil and cook just until fork tender. Drain and allow to cool.
  2. In a bowl whisk together sour cream, vinegar, Herbs de Provence, salt, garlic powder, and black pepper.
  3. Once potatoes have cooled, place them in a bowl with onion and kale. Pour dressing over the top and toss to coat. Cover and refrigerate for 30 minutes. Serve.

Enjoy!

  • http://www.twopeasandtheirpod.com Maria

    Love this potato salad!

  • http://www.apronadventures.com Lindsay Lehfeld

    Oh man, I love changed-up potato salad. Will have to give this a try! Thanks for sharing :)

  • http://robyn-cooks.blogspot.com Robyn

    Looks great! We’ve been getting a lot of potatoes in our CSA so I’m always looking for new ways to use them. I like raw kale (in small pieces) in a mixed green salad. It adds a nice texture variation to the more tender lettuces. I really like the idea of using it in potato salad too!

  • http://www.theworldinmykitchen.com Mindy

    I love the idea of adding kale to this salad! I get a ton of it from my CSA, so I’m always looking for new ways to use it…

  • Awesome Dawson

    I added a can of drained tuna to this and it was a real hit for dinner on an all-too-sultry-evening-to-even-THINK ABOUT-tuning on the oven ^_^!

  • Tickles the Snacker

    this was fucking awesome I couldn’t believe it.

A little bit about me...

My name is Des. I’m a Mom to Kellan and Preston. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »

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