When I first visited Herban Market in Franklin, Tennessee, I fell in love with their kale potato salad. Already the place had my heart because of its food standards, but that blessed kale potato salad strengthened my love affair tenfold. It’s fresh, crisp, textured, and full of simple flavor that has me dreaming of spring.
Since then I have recreated the oh so simple recipe to enjoy at home and it has always been a hit at church potlucks and parties! Apparently everyone else loves it as much as I do. It’s not the most glamorous, photogenic dish but WOW it’s a crowd-pleaser. If you want other down-home side dish options, check out my Southern Sourdough Cornbread!
Start by dicing the potatoes into small cubes about ½” wide. In a large bowl, toss the potatoes in olive oil with the garlic powder, salt, and pepper. Spread evenly on a baking sheet and roast in a 400° oven for 40 minutes. They should be crispy and brown on the outside but soft on the inside.
While the potatoes are roasting, strip your kale from the stem. I personally like lacinato (dinosaur) kale the best, but I find curly kale works better for this recipe. Hold the bottom of the stem in your non-dominant hand, then wrap your dominant hand around the stem and pull upward to strip the leaf from the stem.
Roughly chop the kale into medium-size pieces. Use your hands to squeeze or “massage” the kale for 1-2 minutes. It may seem ridiculous, but the kale will slightly wilt because you are mechanically breaking apart the cell walls in the kale structure. This allows you to more easily digest it and extract nutrients, which is totally worth it! De-seed the bell pepper and dice it very small.
Once the potatoes are fully cooled, add them to a large bowl with the kale, bell pepper, and mayonnaise. Mix together until everything is covered and season with more garlic powder, salt and pepper. Chill before serving and voila!
If you’re looking for something different but familiar to bring to the next family picnic or church dinner, this kale potato salad makes the best fresh side dish! Made with simple but delicious ingredients, it will not disappoint. I hope you end up loving this salad as much as I do, and if you ever get the chance, stop by Herban Market for the original!
Kale Potato Salad
Ingredients
- 1 bunch curly kale, stripped and roughly chopped
- 1 red bell pepper, diced
- 2 lbs Yukon gold potatoes, cubed
- ¾ cup avocado oil mayo
- 2 tbsp Extra virgin olive oil
- 1¼ tsp Garlic powder
- 2 tsp Salt
- Pepper to taste
Instructions
- Cube the potatoes, leaving the skins on. In a large bowl, toss the potatoes with oil, ½ tsp garlic powder, 1 tsp salt, and plenty of cracked pepper.
- Spread the potatoes on a parchment lined baking sheet in an even, single layer. Bake on 400° for 40 mins.
- While the potatoes are cooking, de-seed and dice one red bell pepper. Strip the kale from the stem and roughly chop. Massage the kale until it is slightly wilted.
- Once potatoes are cooled, add the kale, bell pepper, potatoes, mayo, and remaining spices in a bowl and mix together. Chill and enjoy!
Notes
- Garlic powder, salt and pepper can be added more or less to liking.
- Massaging the kale helps mechanically break apart some of the cell wall structure in the kale and make it more digestible for your body. It also allows you extract more nutrients from the kale.