Hey! I'm Des!
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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.
Kale and Potato Salad Recipe
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
Place potatoes in a large pot of water. Bring to a boil and cook just until fork tender. Drain and allow to cool.
In a bowl whisk together sour cream, vinegar, Herbs de Provence, salt, garlic powder, and black pepper.
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.
Notes
Enjoy!
Hey! I'm Des!
Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.
Have new recipes emailed to you.
Tickles the Snacker
February 3, 2012 at 4:06 pmthis was fucking awesome I couldn’t believe it.
Awesome Dawson
September 6, 2011 at 10:26 amI 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 ^_^!
Mindy
August 9, 2011 at 10:18 amI 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…
Robyn
August 5, 2011 at 7:25 amLooks 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!
Lindsay Lehfeld
August 5, 2011 at 6:52 amOh man, I love changed-up potato salad. Will have to give this a try! Thanks for sharing :)
Maria
August 5, 2011 at 6:43 amLove this potato salad!