Kale and Potato Salad

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.

Course Salad, Side Dish

Cuisine American

Keyword kale, potato salad, salad

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 77kcal

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.

Nutrition