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

Serves 6 - 8 Prep Time: Cook Time:


  • 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



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.



Leave a Comment

  • Reply
    Tickles the Snacker
    February 3, 2012 at 4:06 pm

    this was fucking awesome I couldn’t believe it.

  • Reply
    Awesome Dawson
    September 6, 2011 at 10:26 am

    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 ^_^!

  • Reply
    August 9, 2011 at 10:18 am

    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…

  • Reply
    August 5, 2011 at 7:25 am

    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!

  • Reply
    Lindsay Lehfeld
    August 5, 2011 at 6:52 am

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

  • Reply
    August 5, 2011 at 6:43 am

    Love this potato salad!

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