Late Harvest Potato Salad with Kale and Tomatoes

Serves 4.  Prep: 15 min.  Cook: 20 min.

This delicious dish offers a memory of summer and a hint of fall pairing tomatoes, kale and potatoes.  Serve at room temperature as a main course or alongside fish or garbanzo beans.

INGREDIENTS:

1 pound new crop potatoes, red or Yukon Gold, cut into ½ inch dice
½ bunch kale
6 Tablespoons extra virgin olive oil
3 Tablespoons white wine vinegar
½ teaspoon mustard powder
1 teaspoon sea salt
¼ cup fresh basil, chopped
¼ cup red onion, minced
2 medium size tomatoes, chopped
¼ cup feta cheese, crumbled

STEPS:

  1. Steam the potato pieces until they are fork tender (about 10-15 minutes).
  2. Set aside in a bowl.
  3. Remove the stems from the kale.
  4. Steam until tender.
  5. Cut into bite-size pieces.
  6. In a large serving bowl, combine the oil, vinegar, mustard powder, and salt.
  7. Whisk until well blended.
  8. Add the basil, and mix again.
  9. Add all the veggies, and toss gently.
  10. Sprinkle the cheese on top just before serving.

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