Kale Potato Salad Recipe

Kale Potato Salad Recipe Recipe

Since the girls are on summer break, they've asked to join me in my morning workouts. After our workout is done, I put them to work helping me make lunch. A refreshing smoothie at the end of a jog is all the incentive they need!

Cooking with kids is a great way to instill healthy eating habits. Today we prepared an iron-filled potato and kale salad. We also added sugar snap peas, asparagus, tomatoes and a little cheese. 


Yields: 6 servings

1½ pounds kale
2 pounds small new potatoes, boiled and drained
6 tablespoons olive oil
1 clove garlic, finely minced
1 pound sugar snap peas
½ cup young asparagus spears
3 small ripe tomatoes, diced
¼ cup Comté cheese, diced
1 teaspoon salt
1 lemon, freshly squeezed
2 teaspoons honey
½ teaspoon Dijon mustard
½ teaspoon black pepper


How to prep sugar snap peas and asparagus:

Wash the sugar snap peas. To trim them, snap the ends between your fingers and pull out the fibrous strings on each side of the vegetable.

Boil the sugar snap peas in salted water for about 2 minutes. Add the asparagus and cook for another 2 minutes. Drain the liquid and immediately transfer to an ice water bath. Pat dry on paper towels.

Season with salt and drizzle with olive oil. Set aside.

Browning the potatoes:

Once the potatoes have drained and aredried and cool enough to handle, cut them into quarters.

Divide the potatoes into 2 batches. In a large pan, add the oil. Add the first batch of potatoes; don't over-crowd the pan. Reduce the heat to medium-high. Pan-fry for about 2-3 minutes. Using a silicone spatula, flip the potatoes. Cook the other side for another 2-3 minutes until nicely browned. Season with salt and pepper and set aside. Check for doneness of the potatoes. They should be crispy on the outside and soft on the inside. Adjust seasoning. Repeat with the other batch until all the potatoes are browned on both sides. 

Cooking kale:

Wash the raw kale thoroughly in several baths. Remove and discard the older and more fibrous part of the stems. Drain and remove all the excess water using a salad spinner. Roughly chop the kale leaves.

In the same pan, add the rest of the oil. Once the oil is hot, add the minced garlic. Cook the garlic for a minute until fragrant. Add the kale to the pan and keep tossing the  leaves until they're shiny (coated in oil). They'll start to wilt after 30 seconds or so. Season with salt (this will prevent the kale from changing color and help keep its bright green color). Add ½ cup water. Stir well. Cover and let sit for about 2-3 minutes.  Turn off the heat.  Check seasoning and add black pepper.

Making the salad dressing:

In a bowl, dissolve honey in lemon juice. Add the mustard and olive oil. Add a little water if the consistency is too thick. Season with salt and set aside.

Assembly time:

In a large mixing bowl, combine the potatoes, kale, tomatoes, sugar snap peas, asparagus and diced cheese. Toss well. Add the salad dressing while the potatoes are still hot.

Serve at room temperature.

Bon appétit!


If you don't have kale on hand, you could use any other greens such as collard greens, beet leaves, mustard greens, cabbage, bok choy, spinach, Chinese cabbage, choy sum, sugar snap peas or broccoli. 

I made the salad with the vegetables available in the refrigerator. You could add celery, hearts of palm or any other greens.

It's important that you do not store tomatoes in the refrigerator because it causes them to lose flavor.

Published By: Jacqueline Pham on June 7, 2012.


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