Recipe: Potato Salad with Sautéed Kale
One of our favorite events every summer is The Sylvia Center’s Farm-to-Table dinner, hosted by Great Performances in the fields of Katchkie Farm in Kinderhook, N.Y. The mission of The Sylvia Center is to inspire young people and their families to eat well through hands-on learning experiences on the farm and in the kitchen. Jenn So, director of programs at The Sylvia Center, offers us recipes the teenagers are learning to make.
This fresh take on a potato salad is perfect for mixing and showcasing the season’s beautiful variety of colorful potatoes. The kale adds a nice texture variation to the salad while the dressing—which does not use mayonnaise—brings a bright acidity to creamy potatoes. It’s a stunning side dish that easily accommodates changes based on what you have available. Try it with lemon juice instead of vinegar, or Swiss chard or collards instead of kale!
Potato Salad with Sautéed Kale
1 lb assorted potatoes
1 lb kale
3 tbsp white wine vinegar
1/2 tsp Dijon mustard
2 tsp kosher salt
10 tbsp extra virgin olive oil
6 tbsp assorted minced herbs
Salt and pepper
1. Chop kale and sauté in olive oil over medium heat until tender. Set aside.
2. Cut potatoes into large cubes and boil in salted water for 15-20 minutes, or until a fork can easily pierce them. Drain into a colander.
3. In a large bowl, whisk together the remaining ingredients to make the dressing. Add potatoes and kale and toss gently.