Warm Russet Potato & Kale Salad Two Ways | Cellar & Pantry

Ingredients

• 5 Russet Potatoes – Boiled
• 350g Snow Peas – blanched, cooled and cut into thirds
• 10-12 Cornichons – finely diced
• 1 Tablespoon chives – chopped
• 1 Tablespoon Parsley – chopped
• 4-5 young leaves of Mossy Willow Kale – de-stemmed, blanched and dried
• 2 Tablespoon aioli
• 1.5 Tablespoon bone sucking mustard
• Salt & cracked Pepper
• 4 Russet Potatoes – Boiled (Keep Skin on)
• 1 teaspoon salt
• 3 long chillies – cut across into thin discs (discard seeds)
• 3 cloves garlic – thinly sliced
• 10 stocks of Mossy Willow Kale – de-stemmed blanched and dried
• 120ml Evoo
• 1 lemon – Juiced