Potato Salad with Grilled Kale Recipe | Epicurious

Ingredients

• 5 tablespoons olive oil, divided, plus more
• 2 pounds waxy fingerling potatoes
• Kosher salt
• 1 pound shallots (about 12), unpeeled
• 3 tablespoons fresh lemon juice
• 1 tablespoon apple cider vinegar
• Freshly ground black pepper
• 1/4 cup chopped cornichons
• 2 tablespoons drained capers
• 1 bunch Tuscan kale, ribs and stems removed
• 3 scallions, sliced
• 1 cup parsley leaves with tender stems