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Homemade Creamy Kale Potato Salad photo

Creamy Kale Potato Salad

This Creamy Kale Potato Salad is a refreshing twist on a classic! Packed with flavor and crunch, it's perfect for any gathering.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Salad
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 pounds red potatoes small, quartered
  • 1 clove garlic minced
  • 1/4 cup Greek yogurt
  • 1 teaspoon Dijon mustard
  • 1 teaspoon olive oil
  • 2 stalks celery chopped
  • 2 cups kale leaves finely chopped
  • Salt and pepper to taste

Equipment

  • Large pot
  • Colander
  • Mixing bowl
  • Knife and cutting board
  • Whisk

Method
 

Instructions
  1. Step 1: Cook the Potatoes - Start by placing the quartered red potatoes in a large pot and covering them with water. Bring to a boil over medium-high heat. Once boiling, reduce the heat and simmer for about 10-15 minutes, or until the potatoes are fork-tender.
  2. Step 2: Drain and Cool - Once cooked, drain the potatoes in a colander and allow them to cool for about 10 minutes. This step is crucial to prevent the dressing from becoming runny.
  3. Step 3: Prepare the Dressing - In a mixing bowl, combine the minced garlic, Greek yogurt, Dijon mustard, olive oil, and a pinch of salt and pepper. Whisk until smooth and creamy.
  4. Step 4: Chop the Vegetables - While the potatoes are cooling, chop the green onions, celery, and kale. The kale should be finely chopped to ensure it blends well with the other ingredients.
  5. Step 5: Combine Ingredients - In a large bowl, combine the cooled potatoes, chopped celery, green onions, and kale. Pour the dressing over the top and gently toss everything together until the potatoes and vegetables are well coated.
  6. Step 6: Season to Taste - Taste your Creamy Kale Potato Salad and adjust the seasoning with more salt and pepper if needed. This is your chance to make it just right for your palate!
  7. Step 7: Chill Before Serving - For the best flavor, cover the salad and refrigerate it for at least 30 minutes before serving. This allows the flavors to meld beautifully.

Notes

  • For added flavor, consider roasting the red potatoes instead of boiling them for a lovely caramelized taste.
  • Use plain yogurt instead of Greek yogurt; just drain it a bit for a thicker consistency.
  • If short on time, pre-washed and pre-chopped kale can be used.
  • This salad can be made a day in advance, perfect for potlucks or meal prep!