Potato and Kale Salad with Dijon Vinaigrette
Adding kale to potato salad makes it not only much healthier, but also more interesting looking. I know the classic American potato salad features mayonnaise, …
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Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Peeler
- Colander
- Serving bowl
- Whisk
- Measuring spoon
- Fork
- Spoon
Ingredients
- 2 lbs. russet potatoes (peeled and cut into bit size pieces)
- 1 tsp. salt
- 3 garlic cloves (peeled and sliced)
- 10 leaves kale (stripped from stems and chopped)
- 3 Tbsp. white wine vinegar
- 2 1/2 Tbsp. grainy Dijon mustard
- 1 Tbsp. honey or agave nectar
- 1 tsp. hot pepper sauce (such as Tabasco, optional)
- 1/4 lemon (juice only, about 1 Tbsp.)
- 4 Tbsp. extra virgin olive oil (the highest quality you have)
- 2 ribs celery (thinly sliced)
- 1 Tbsp. fresh tarragon (chopped, optional)
- 1 Tbsp. capers (optional)
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