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Epicurious

Potato Salad with Grilled Kale

Australian potato salad. We didn't know it existed, but when you swap mayo for a tangy vinaigrette and add charred greens, magic happens.

Recipe information

  • Yield

    6 Servings

Ingredients

5 tablespoons olive oil, divided, plus more
2 pounds waxy fingerling potatoes
Kosher salt
1 pound shallots (about 12), unpeeled
3 tablespoons fresh lemon juice
1 tablespoon apple cider vinegar
Freshly ground black pepper
1/4 cup chopped cornichons
2 tablespoons drained capers
1 bunch Tuscan kale, ribs and stems removed
3 scallions, sliced
1 cup parsley leaves with tender stems

Preparation

  1. Step 1

    Prepare a grill for medium-high heat; lightly oil grate. Place potatoes in a large saucepan and pour in cold water to cover by 1". Season with salt and bring to a boil. Reduce heat; simmer until tender, 15–18 minutes. Drain and return to saucepan.

    Step 2

    Meanwhile, grill shallots, turning occasionally, until skins are blackened and flesh is tender, 15–20 minutes. Let cool. Halve lengthwise and scoop out insides (discard skins).

    Step 3

    Whisk lemon juice, vinegar, and 3 tablespoons oil in a large bowl; season with salt and pepper. Add cornichons, capers, and potatoes and toss to coat.

    Step 4

    Toss kale and remaining 2 tablespoons oil in a medium bowl; season with salt. Grill, tossing often, until charred and crisptender, about 1 minute. Fold into salad along with scallions, parsley, and shallots.

  2. Do Ahead

    Step 5

    Potato salad can be made 1 hour ahead. Store tightly covered at room temperature.

TagsPotato SaladSaladFingerling PotatoPotatoRoot VegetableVegetableShallotLemonCitrusFruitKaleLeafy GreensParsleyHerbs & SpicesSideDinnerVeganVegetarianGluten FreeNut FreeDairy FreeBon Appétit
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