Late Harvest Potato Salad with Kale and Tomatoes

Late Harvest Potato Salad
with Kale and Tomatoes

Serves 4. Preparation: 15 minutes. Cooking Time: 15 minutes.

1 pound new crop potatoes, red or Yukon Gold cut into ½ inch dice
½ bunch kale
3 Tablespoons white wine vinegar
6 Tablespoons extra virgin olive oil
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

  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, and steam it using the same pot and water you used for the potatoes. Cut into bite-size pieces.
  4. In a large serving bowl, combine the vinegar, oil, mustard powder, and salt. Whisk until well blended.
  5. Add the basil, and mix again.
  6. Add all the veggies, and toss gently.
  7. Sprinkle the cheese on top and serve.