Tuesday, May 31, 2011

A different take on potato salad

While I do have a special place in my heart for thick, goopey, white, traditional potato salad, sometimes I want it to be a little lighter and healthier.  This version manages to sneak in plenty of ultra-healthy kale and avoid the glop, while still being satisfying.  It's best to make this at least an hour before serving to give the flavors a chance to combine.

- 6 red potatoes
- 3 stems kale
- 1/2 red onion
- 1/4 c. parsley
- 1 tbsp whole grain mustard
- 5 tbsp mayonaise
- `1 tbsp white wine vinegar or lemon juice
- A handful of chive flowers (optional)
- Salt, pepper, and paprika to taste

- Bring water to boil.  Make sure it is plenty salty: this will flavor the potatoes more deeply than adding salt later on.
- Boil the potatoes with skins on  until fork tender.  Don't let them get mushy!
- When the potatoes are cool enough to handle, chop them into bite-sized chunks and put them in a bowl with plenty of room for tossing.
- Chop up and add 1/2 red onion.  Be sure to taste it: if it's bitter or especially strong, add less and chop it finer.
- Roughly chop and add 1/4 c. parsley.
- Crumble and add the chive flowers.
- Cut the spines out of the kale and split the leaves in half.  Stack up 2-3 pieces, roll them tightly, and chop the rolls.  This will give you little ribbons.  If you are making the potato salad ahead of time, hold off on adding the kale.  I wouldn't add it any more than 2 hours before you plan on eating it.
- Whisk together the mustard, mayonnaise, vinegar/lemon juice, and a dash of salt, pepper, and paprika.  Pour over the salad and toss until everything is evenly distributed.
- Taste and adjust seasonings as necessary.
- Cover and chill.

It's perfect with baby back ribs!


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