14 March 2014

A new kind of potato salad

This is really just a combination of one of my favorite roasted vegetables, potatoes, and a variation on Smitten Kitchen's Kale Salad, but putting the whole mess in the oven makes for a tasty dinner salad or side to accompany fish, and the kale gets a little dried out here and there, reminiscent of kale chips but still substantial enough to actually feel like you're eating food. Sprinkle a little smoked paprika on top if you're missing the meat--the smokiness will make this seem even more complete!



Roasted Potatoes and Kale

Serves 4

1 tablespoon olive oil
1 lb. fingerling potatoes, scrubbed and cut into 2- inch pieces
1 bunch kale, washed and finely sliced (chiffonade)
1/8 cup balsamic vinegar
1 tablespoon grainy mustard
1 teaspoon honey
Black pepper to taste
1 teaspoon kosher salt
2 tablespoon finely chopped fresh parsley
2 tablespoons roughly chopped kalamata olives

Preheat the oven for 425°F.  Toss the potatoes with the olive oil and kosher salt on a baking sheet and place in the oven.  Roast potatoes until lightly browned, about 20-25 minutes.

Meanwhile, combine the vinegar, mustard, honey, and black pepper in a medium bowl.  Add the kale and stir thoroughly to combine.  Set aside until the potatoes are golden, then add them to the baking tray with the potatoes.  Stir to combine and put back in the oven to cook another 10 minutes, or until kale is wilted.

Remove from oven, stir in the parsley and olives, season to taste, and serve.  Leftovers can also be eaten cold with enough plain yogurt and dash of lemon juice stirred in to create a creamy potato salad.