Irish Kale and Potato Salad
Inspired by the lush landscapes of Ireland, this kale and potato salad marries earthy greens and buttery spuds with a zesty mustard dressing. A modern twist on a humble classic, it celebrates the simplicity of Irish cuisine.
Ingredients
- 3 ½ cups baby potatoes preferably new or heirloom
- 4 cup kale washed and chopped
- 3 tablespoons olive oil extra virgin for best flavor
- 1 tablespoon white wine vinegar
- 2 teaspoons Dijon mustard
- 1 clove garlic minced
- ½ teaspoon sea salt or to taste
- ¼ teaspoon freshly ground black pepper
- ¼ cup toasted sunflower seeds
Instructions
- Begin by boiling the baby potatoes in salted water until fork-tender, approximately 15-20 minutes. Drain and let them cool slightly, then halve them.
- In a large skillet, heat 1 tablespoon of the olive oil over medium heat. Add the kale and sauté for about 5 minutes, until tender and vibrant green.
- For the dressing, whisk together the remaining olive oil, white wine vinegar, Dijon mustard, minced garlic, sea salt, and black pepper until emulsified.
- In a large bowl, combine the sautéed kale, cooked potatoes, and sunflower seeds. Drizzle the dressing over the salad and toss gently to coat.
Notes
For a nutty twist, replace sunflower seeds with toasted walnuts. Substitute kale with spinach for a lighter alternative.
Nutrition
Calories: 241kcalCarbohydrates: 23gProtein: 5gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.01gSodium: 399mgPotassium: 601mgFiber: 4gSugar: 1gVitamin A: 2103IUVitamin C: 42mgCalcium: 78mgIron: 2mg
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