Roasted Fingerling Potato Kale Salad

5 from 4 votes

Roasted Fingerling Potato Kale Salad

With lemon tahini dressing, sesame seeds and fresh herbs, this kale fingerling potato salad has way more greens than the traditional potato salad.

Prep Time15

Cook Time45

Total Time1

Course: Salad

Cuisine: Mediterranean

Servings:

Author: Paige Adams

Ingredients

For salad

1 pound fingerling potatoes, halved lengthwise
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 bunch lacinato kale, ribs removed, leaves chopped
1/3 cup finely diced red onions
1 tablespoon minced chives
1 tablespoon chopped parsley
1 tablespoon sesame seeds

For dressing

2 tablespoons tahini
1 tablespoon whole grain mustard
1 lemon, juice
1/4 cup olive oil
1/4 teaspoon kosher salt
1/4 teaspoon black pepper

Instructions

Preheat the oven to 400 degrees F.
On a sheet pan, toss the potatoes with 1 tablespoon olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Arrange them in a single later, cut side down.
Roast the potatoes until they are golden brown and the skin has wrinkled, about 40-45 minutes.
Combine the potatoes, kale, onions, chives, parsley and sesame seeds in a large bowl.
For the dressing, whisk together the tahini, mustard, lemon juice, olive oil, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper in a small bowl.
Drizzle the dressing into the salad, tossing to combine.

Notes

You can use either lacinato kale or curly green kale for the salad.

Store leftovers in an airtight container in the fridge up to 3 days. Keep the dressing in a separate jar. The potatoes will lose their crisp edges. Try to not toss the entire salad in the dressing if you are planning to save some of it.

Nutrition