I can’t even take credit for this salad, but my garden can. And by garden, I mean pots on my balcony.
It’s these potted plants that gave rise to the easiest potato salad ever, although my lack of decisiveness could also be to blame. I went out to pick just kale, but then I saw the arugula, and the chives, and the parsley. I couldn’t just pick the kale and leave the others. So I didn’t. I picked all four and all four went into this salad.
Some might think I’m crazy, but I made it work. There’s no rules that say you can’t eat kale with arugula, or chives with parsley. I think they actually complement each other nicely…and so does my ‘garden’ for which they came from.
Now it’s your turn to get a bowl and throw a bunch of green stuff in it…with potatoes.
There’s no real no rocket science behind this salad, which is why you won’t find measurements below, but more of a ‘adjust to your likings’ type dish.
- extra-virgin olive oil*
- apple cider vinegar*
- dijon mustard*
- nutritional yeast
- salt and pepper
- lemon juice
- 12 – 15 small white potatoes, chopped
- handful of fresh chives, minced
- handful of fresh parsley, minced
- handful of fresh arugula, torn up
- handful of fresh kale, torn up
- Bring a pot of water to a boil. Add cut potatoes once water starts boiling and cook for 10+ minutes (depending on the size of your potatoes).
- Meanwhile, whip up your dressing.
- Strain cooked potatoes and mix with kale while hot to wilt the kale (2 minutes).
- Separate the kale and the potatoes; rinse the potatoes under cold water to prevent them from overcooking, then place in a large bowl.
- Add your
gardengreens to the potatoes, along with your dressing.
- Mix and enjoy!
I love my regular green salads, but sometimes when they get boring, I like to switch to nice potato or grain salads.
One more thing to add (and yes, I realize it’s June 3rd, but you can still partake!)