Easy Potato Kale Salad: A Fresh Twist on a Classic
A fresh twist on a classic potato salad, this recipe combines tender new potatoes with a creamy Greek yogurt and Dijon dressing, fresh herbs, red onion, and vibrant baby kale for a light and flavorful side dish.
Equipment
- Saucepan
- Bowl
- whisk
Ingredients
Main Ingredients
- 1 lb tiny new potatoes halved or quartered
- ½ cup plain Greek-style yogurt
- ¼ cup light mayonnaise
- 1 tablespoon Dijon mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅓ cup finely chopped herbs such as oregano, parsley, etc.
- ¼ cup finely chopped red onion
- 2 cups fresh baby kale
Instructions
Preparation
- Place potatoes in a large saucepan and add enough water to cover. Bring to a boil, then reduce heat, cover, and cook until fork-tender, about 15-20 minutes.
- Drain the potatoes, rinse with cold water, and let them cool completely. Halve or quarter them if you haven't already.
- In a large bowl, whisk together the yogurt, mayonnaise, Dijon mustard, salt, and pepper until smooth, then stir in the chopped herbs.
- Add the cooled potatoes and red onion to the bowl, stirring gently to coat them in the dressing.
- Cover and refrigerate for at least one hour or up to 24 hours to allow the flavors to meld. Just before serving, fold in the baby kale and serve chilled.
Notes
Refrigerating the salad allows the flavors to meld beautifully. You can customize the herbs based on your preference.