Vegan Potato Salad with Kale
| Serves | 4 |
|---|---|
| Ingredients | Potatoes, Vegetables |
| Menu Part | Side Dish |
| Cuisine Type | American |
Source: Winchester Thurston School, Pittsburgh, Pa.
Andrew Shaner, executive chef at this Pennsylvania prep school, offers a version of potato salad without mayonnaise. But the unconventional treatment is still packed with flavor from a variety of herbs.
Ingredients
1 lb. sweet marble potatoes
2 bunches curly kale (stems removed) chopped
2 tbsp. white balsamic vinegar
1/4 cup extra virgin olive oil
2 tsp. Dijon mustard
1 pinch herbes de Provence
4 chives, thinly sliced
1 shallot, minced
1/4 cup sliced sundried tomatoes
Salt and white pepper, to taste
Steps
- In a large pot of boiling salted water, add potatoes and cook until tender, about 15 to 20 minutes. Drain and chill.
- In a small saucepan of boiling salted water, add chopped kale and cook until wilted, about five minutes. Drain and cool.
- Slowly add olive oil to vinegar until incorporated. Stir in the Herbes de Provence, chives, shallots and mustard.
- Gently fold in the potatoes, kale and sundried tomatoes until they are covered with vinaigrette. Season with salt and pepper to taste.