With tahini vinaigrette, sesame seeds and fresh herbs, this kale fingerling potato salad has way more greens than the traditional potato salad.
- 1 pound assorted fingerling potatoes, halved lengthwise
- 1 tablespoon plus 1 teaspoon olive oil
- Juice of 1 lemon
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon tahini
- 1 bunch curly kale or lacinato kale, leaves torn and stems removed
- 2 tablespoons diced red onions
- 1 tablespoon chopped fresh parsley
- 1 tablespoon minced chives
- 1 teaspoon sesame seeds
- Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
- Soak the potatoes in a large bowl of cold water for 30 minutes. Pour out the water and pat dry the potatoes and the bowl.
- Return the potatoes to the bowl and toss with 1 tablespoon olive oil, half the lemon juice, kosher salt and black pepper. Arrange the potatoes cut side down on the sheet pan and roast for 20-30 minutes until tender and golden brown. (If the potatoes are different sizes, some may take longer to cook than others.
- Whisk the tahini into the leftover olive oil-lemon juice mixture in the potato bowl. Then stir in the remaining lemon juice and olive oil. Toss in the kale and carefully fold in the potatoes and red onions.
- Arrange the kale and potatoes on a serving dish. Sprinkle with parsley, chives and sesame seeds. Serve with the extra tahini vinaigrette on the side.