Kale and Potato Salad
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This easy Kale and Potato Salad is a simple way to elevate a classic. The combination of creamy dressing, fresh herbs, and crisp baby kale makes for a side dish that’s both comforting and refreshing. Make it ahead for an stress-free side dish that pairs with just about anything.
I love taking classic recipes and giving them a little twist, and this Kale Potato Salad is the perfect example. It has everything you love about traditional potato salad—creamy dressing, tender potatoes, and a little kick of flavor—but with a few simple changes that make it feel fresh and just a bit lighter. The addition of baby kale brings a crisp, vibrant touch, and swapping in some Greek yogurt keeps the dressing smooth and creamy without weighing everything down.
It’s also one of those recipes that proves simple is sometimes best. With just a handful of ingredients, everything comes together easily, and each element gets a chance to shine. Whether you need a quick side for a weeknight dinner or something to bring to a gathering, this one fits the bill. And the best part? It can be made ahead of time so all you have to do is pull it out of the fridge when you’re ready to dig in.
Why You’ll Love This Recipe
- This recipe is a fresh take on a classic. Traditional potato salad is always a favorite, but this version adds a little something extra. The baby kale brings in a touch of freshness and lightness that balances the richness of the potatoes, while a mix of Greek yogurt and mayonnaise creates a creamy, flavorful dressing that doesn’t feel heavy.
- It’s incredibly simple to make. With just a handful of ingredients and minimal prep, you can have this salad ready to go with very little effort. The hardest part is waiting for it to chill, but that extra time lets the flavors meld together beautifully, making every bite even better.
- It works for any occasion. Whether you’re heading to a summer cookout, hosting a gathering, or just need an easy side for a weeknight meal, this potato salad fits the bill. It pairs well with just about anything and is just as delicious the next day, making it great for meal prep, too.
Looking for more easy salad recipes? You’re in the right place! Check out this collection of my Inspired by Charm’s best salad recipes. I’m certain you’ll find a few new favorites.
Ingredients
It’s time to gather the ingredients you’ll need to make this cream Kale and Potato Salad.
- New potatoes – These small, tender potatoes have a naturally creamy texture and hold their shape well, making them perfect for potato salad. Their thin skin means no peeling is required, which keeps things easy.
- Plain Greek-style yogurt – A great alternative to using all mayonnaise, Greek yogurt adds a creamy texture with a slight tang that balances the richness of the potatoes.
- Light mayonnaise – Mayonnaise brings the classic creaminess you expect in a potato salad, helping to coat everything in a smooth and flavorful dressing.
- Dijon mustard – A little Dijon adds a subtle kick and depth of flavor, giving the dressing a touch of tanginess without overpowering the dish.
- Black pepper – A simple seasoning that enhances all the other flavors with just the right amount of warmth and spice.
- Kosher salt – Helps bring out the natural flavors of the potatoes and balances the creamy dressing.
- Fresh herbs (such as oregano, parsley, etc.) – A mix of fresh herbs brighten up the salad, adding layers of fresh, earthy, and slightly citrusy notes, depending on what you choose to use
- Red onion – Finely chopped red onion provides a bit of crunch and a mild sweetness that complements the creamy dressing.
- Fresh baby kale – Unlike mature kale, baby kale is tender and mild, making it a great addition that adds freshness without being tough or overpowering.
How To Make
It’s time to mix up this Kale and Potato Salad. I’ll still take you through the steps below. I’ve also provided a full ingredient list and detailed instructions in the printable recipe card below.
- Place the potatoes in a large saucepan and add enough water to cover them. Bring to a boil, then reduce heat and cover. Cook until the potatoes are fork-tender, about 15 to 20 minutes.
- Drain the potatoes and rinse with cold water. Let them cool completely, then halve or quarter them if you haven’t already.
- In a large bowl, whisk together the yogurt, mayonnaise, Dijon mustard, salt, and pepper until smooth. Stir in the chopped herbs.
- Add the cooled potatoes and red onion to the bowl, stirring gently to coat them in the dressing.
- Cover and refrigerate for at least one hour or up to 24 hours to allow the flavors to meld. Just before serving, fold in the baby kale. Serve chilled.
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And with that, your Kale and Potato Salad is ready to be served and enjoyed!
And if you love a recipe you can customize, this one is a great base—swap the herbs, add some crunch, or throw in a little something extra to make it your own.
Frequently Asked Questions
Can I use a different type of potato?
Absolutely. While new potatoes hold their shape well, Yukon Gold or red potatoes are great alternatives. Just be sure to cut them into bite-sized pieces and cook them until tender but not falling apart.
How long will leftovers last?
Stored in an airtight container in the fridge, this salad will keep for up to two days. Just give it a quick stir before serving, as the dressing may settle.
Can I use all mayonnaise instead of Greek yogurt?
Yes! If you prefer a more traditional potato salad, you can swap out the Greek yogurt for an equal amount of mayonnaise. The dressing will be a little richer but still delicious.
What other mix-ins can I add?
This recipe is a great base for customization. Try adding chopped pickles, crispy bacon, crumbled feta, or even a handful of toasted nuts or seeds for extra flavor and texture.
More Potato Salad Recipes You’ll Love
And that’s a wrap on this unique Kale and Potato Salad. Whether you’re serving this for a crowd or just have a craving for potato salad, it’s one of those recipes that may quickly become a go-to. It’s simple, flavorful, and just a little different from the usual.
If you give this recipe a try, I’d love to hear what you think! Please stop back and leave a comment and a 5-star rating below.
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Kale and Potato Salad
Ingredients
- 1 lb tiny new potatoes halved or quartered
- ½ cup plain Greek-style yogurt
- ¼ cup light mayonnaise
- 1 tablespoon Dijon mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅓ cup finely chopped herbs such as oregano, parsley, etc.
- ¼ cup finely chopped red onion
- 2 cups fresh baby kale
Instructions
- Place the potatoes in a large saucepan and add enough water to cover them. Bring to a boil, then reduce heat and cover. Cook until the potatoes are fork-tender, about 15 to 20 minutes.
- Drain the potatoes and rinse with cold water. Let them cool completely, then halve or quarter them if you haven’t already.
- In a large bowl, whisk together the yogurt, mayonnaise, Dijon mustard, salt, and pepper until smooth. Stir in the chopped herbs.
- Add the cooled potatoes and red onion to the bowl, stirring gently to coat them in the dressing.
- Cover and refrigerate for at least one hour or up to 24 hours to allow the flavors to meld. Just before serving, fold in the baby kale. Serve chilled.