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

A bright, flavorful potato salad with herb sour cream dressing and crunchy kale.

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Prep Time 40 mins

Cook Time 15 mins

Total Time 55 mins

Course Side Dishes

Cuisine American

Servings 6 Servings

Ingredients

  

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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!

Tried this recipe?Mention @lifesambrosia or tag #lifesambrosia!

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