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Warm Potato Kale Salad Recipe

Warm Potato Kale Salad Recipe

This Warm Potato Kale Salad, dressed in a delicious miso and mustard vinaigrette, is a superstar side dish! Fresh and healthy kale is combined with golden and tender oven-roasted mini potatoes, making every bite both crunchy and creamy.

Bite Me Bit

"Great food is like great sex. The more you have the more you want."

–Gael Greene

Ingredients

Miso Vinaigrette

2 tbsp olive oil
1 tbsp rice vinegar
1 tbsp water
1 tsp Dijon mustard
1 tsp miso paste
1 tsp honey

2 lbs mini Yukon Golds, or any variety of mini potatoes, halved
2 tbsp olive oil
½ tsp kosher salt
¼ tsp freshly ground black pepper
¼ cup freshly grated Parmesan cheese

5 oz baby kale

Directions

1) For the dressing, whisk olive oil, rice vinegar, water, Dijon mustard, miso paste and honey. Set aside.

2) Preheat oven to 400ºF. In a large bowl, toss potatoes with olive oil, salt and pepper. Spread evenly over a parchment- lined baking sheet. Roast for 20 minutes, stir and roast 10 minutes more, until potatoes are golden and tender. Sprinkle potatoes with Parmesan cheese and place back in oven for 2 more minutes.

3) Place potatoes in a large serving bowl, add baby kale and dressing. Toss well and serve immediately.

Serves 4-6

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