Kaled Potato Salad
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- 1 lb kale
- 2 tbsp mustard
- 3 tbsp thinly sliced onions
- 2 lbs white potatoes, scrubbed
- 2 tbsp red-wine vinegar
- 1/3 c olive oil
1)In a large pot combine the potatoes with enough water to cover them by 2”, bring the water to a boil, and simmer the potatoes 15 - 20 min (until tender).
2)Chop kale to desired strips prior to boiling. Transfer the potatoes with a slotted spoon to a colander, reserving the cooking liquid, and in the reserved cooking liquid boil the kale, stirring occasionally, for 10 min. Drain the kale in a sieve, refresh them under cold water, and squeeze them dry in a kitchen towel.
3)In a bowl whisk together the mustard, the vinegar, salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it emulsifies.
4)Quarter the potatoes and add them to the dressing. Add the kale, pulling them apart to separate the leaves, and onion, toss the salad well.