Kale Fingerling Potato Salad

Why You’ll Love This Recipe

It’s another way to eat roasted potatoes. I know I can’t be the only one who would put roasted potatoes on their list of favorite comfort foods and eat them right off the pan. By adding them to a salad, you can elevate them into a main dish and turn them into a meal.

The dressing involves tahini. Usually a vinegar and oil person, lately when I make salad dressing I’ve been adding tahini. This is a great way to make a healthy version of a creamy dressing.

The salad is a different take on traditional potato salads. Instead of potatoes for the base, greens are the starting point of this salad. That doesn’t mean it’s short on potatoes. Think of it more like an equal balance of potatoes and greens.

What Are Fingerling Potatoes?

With varieties such as Russian Banana, Rose Finn Apple, French Fingerling, Purple Peruvian and Swedish Peanut, these potatoes come in different colors from yellow to red to purple. What they do have in common is that they are small compared to russet potatoes.

The skin on fingerling potatoes is thin, so there’s no need to peel them before you roast them. You can eat them with their skins. They are easy to find at farmer’s markets and the grocery.

The Ingredients

This is what you need:

• Potatoes: It is up to you how many different kinds of fingerling potatoes you roast for the salad. They are often sold in bags that are a mix. Look for fresh potatoes that do not have any sprouts.
• Kale: You can use lacinato kale (also known as dino kale) or curly green kale. Since the potatoes are heavier, do not substitute with delicate salad greens like arugula or baby spinach because the leaves will get crushed.
• Red onions add a sharp accent to the salad. It’s important to finely dice them, so they blend in with the rest of the ingredients. You can substitute with sliced scallions.
• Parsley and chives: Do not skip adding fresh herbs to the salad. Chives are wonderful with potatoes, and parsley gives the salad even more herby flavor.
• Sesame seeds are nutty with subtle crunch for texture.
• Tahini: Made from sesame seed paste, tahini is what gives the dressing that creamy consistency.
• Lemon juice in the dressing is bright and citrusy, which lifts the roasted flavors of the potatoes and the strong earthy taste of the kale.
• Olive oil: Use extra virgin olive oil to roast the potatoes and in the dressing.
• Salt & pepper season the dressing and the potatoes before they roast.

How To Make This Kale Fingerling Potato Salad

Preheat the oven to 400 degrees F.

1. Toss the potatoes with olive oil, salt and pepper on a baking sheet. Spread out the potatoes, putting them cut side down. Roast the potatoes until they are golden brown and crisp at the edges, about 40-45 minutes.

2. Assemble the salad. Combine the potatoes, kale, onions, chives, parsley and sesame seeds in a big bowl.

3. Make the dressing by whisking together the tahini, lemon juice, olive oil, salt and pepper in another bowl.

4. Drizzle the dressing into the salad. Toss everything to lightly dress the greens and potatoes. Once you plate the salad, you can spoon on more dressing as desired. If you want to massage the dressing into the leaves, do this with just the kale in the bowl and then add everything else.

Leftovers & Storing

This salad is best eaten right after the potatoes are roasted because they will be at their crispest on the outsides. If you do have leftovers, you can store them in an airtight container in the refrigerator up to 3 days. Keep the dressing in a separate jar.

Try not to toss the portion of the salad you are planning to save in the dressing. Kale is very sturdy compared to other lettuces, but it and the potatoes will become softer the longer you store the salad.