Lemony Potato & Kale Salad

TIME: 30 minutes

Makes: About 8 side serves

GLUTEN-FREE | VEGAN | DAIRY FREE | REFINED SUGAR-FREE

 

Molly from Sustained Kitchen shares her amazingly easy potato salad recipe.

This week, I wanted to make a fresh and healthy recipe that took advantage of leafy greens and was also stupid easy. This salad checks all those boxes and more.

I chose kale for this salad because it is hearty enough to grow during winter in many locations. Although kale's hearty texture allows it to grow in chilly conditions, it is also a major turn-off for most people's taste buds. This is why (good) kale recipes call for "massaging" the kale before serving it. After its massage, the kale softens nicely and becomes the perfect accompaniment to the soft, slightly crispy potatoes. The kale's deep flavour is also the perfect complement to a zingy lemon vinaigrette. 

To tie the whole dish together, I added toasted pine nuts. I love the mild, buttery flavour of pine nuts, but they can be uber-expensive, especially if you buy local varieties. If pine nuts are out of your budget, toasted slivered almonds are the perfect substitute. Both of these nuts add a nutty flavour (duh), a bit of crunch and some satisfying fat to the dish. 


Image by Jo Cooks

 Ingredients:

  • 1-kilo potatoes

  • 1 1/2 teaspoons lemon zest

  • 1/4 cup lemon juice

  • 1 teaspoon Dijon mustard

  • 1 clove garlic, minced

  • 1/2 teaspoon salt

  • 1/2 cup olive oil

  • 1 bunch (8 oz, 9 loosely packed cups) curly kale

  • 1/3 cup raw pine nuts, slivered almonds or nut of choice

  • Paprika and flaky salt for serving

Creating the Magic:

Image by Jo Cooks

  1. Wash and scrub the potatoes and cut into 1/4-inch rounds. Place the potatoes in a large, greased skillet over medium-low heat. Let potatoes saute until crispy and cooked through, about 20 minutes, stirring every 5 minutes - or roast them in the oven for 15-20 minutes.

  2. While the potatoes are sauteing, destem the kale and tear it into 1-inch pieces. Then, massage the kale until it just begins to wilt. Place kale in a large serving bowl and set aside. 

  3. In a small bowl, whisk together lemon zest and juice, dijon mustard, minced garlic and salt. Then, whisk continuously while slowing pouring the olive oil into the mixture. Set aside. 

  4. Remove the potatoes from the heat and transfer them to the serving bowl on top of the kale. Put the pan back over medium heat and place the nuts in the pan. Heat the nuts, stirring often, until lightly toasted. Sprinkle the nuts over the potatoes and kale. Top the entire mixture with the vinaigrette and eat up!

Enjoy!

For more recipes from Molly at Sustained Kitchen follow her here

Vegan, Gluten-Free, Lunch, Dinner, Dairy-FreeUnpackaged