Roasted Potato Kale Salad

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Fingerling Potatoes

Kale

Lemon

Kosher Salt Black Pepper

Olive Oil

Tahini

Sesame Seeds

Chives

Red Onions

Mustard

Preheat the oven to 400 degrees F. On a sheet pan, toss the potatoes with olive oil, salt and pepper. Arrange them cut side down in a single layer.

Roast the potatoes until they are golden and crisp at the edges and the skin is wrinkled, about 40-45 minutes.

Combine the roasted potatoes, kale, onions, chives, parsley and sesame seeds in a large bowl.

To make the vinaigrette, whisk the the tahini, lemon juice, olive oil, salt and pepper in a small bowl.

Drizzle the dressing into the salad. Toss to combine.

Roasted Potato Kale Salad

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