I have to admit, I love potatoes, but I hate the American version. Too much mayonnaise, too much mustard, pickles – no thank you!
So I’ve decided to share a “new kind” of potato salad. Of course, one of the simplest ways to mix up your potato salad is to simply use several different types of potatoes. If you live in an area that still has a farmer’s market or maybe you live by a store that carries several different types, try some of the various heirloom varieties.
Mustard-kale potato salad
Any Kale will work with this recipe, but I recommend lacinto as it is thicker and easier to shred. Not to mention, has a great bitter taste that blends really well with the mustard.
8-10 small potatoes, cut into bite-sized pieces
5-8 lacinto kale stems, shredded
1 tablespoons high quality mustard
3 tablespoons olive oil
3 tablespoons balsamic vinegar
salt and pepper to taste
In a large pot, boil potatoes until just tender. Remove from heat and let cool.
In a bowl, mix the lemon juice through balsamic vinegar. Pour dressing over the kale and massage the kale with your hands. (This is the best way to coat any type of kale with dressing.)
Add kale and dressing mixture to potatoes and mix thoroughly. Place in fridge for 3 hours or over night.