So what happens when you have leafy Tuscan kale, and some small potatoes? You’re two-thirds of the way to an uncommonly satisfying salad. Some olive oil, vinegar and a dab of mustard, and a one-two-three dressing for them is done.
This salad was brought together by tossing the potato mixture with the kale, forming rather hefty servings once portioned out onto our plates. Mixing the heartier potatoes with tender greens, coated in that tangy dressing, was a nice way to round out the dish. This is a simple, clean and a fantastic way to utilize produce of the season for a satisfying meal. This mustard dressing unexpectedly emboldens kale and potatoes with its creaminess and tart richness.
2 pounds small potatoes, scrubbed
1 pound kale, coarse stems discarded and the leaves washed well and cut into 1-inch pieces
2 tablespoons Dijon-style mustard
2 tablespoons red-wine vinegar
1/3 cup olive oil
3 tablespoons thinly sliced scallion
- In a kettle combine the potatoes with enough water to cover them by 2 inches, bring the water to a boil, and simmer the potatoes 15 to 20 minutes, or until they are tender.
- Transfer the potatoes with a slotted spoon to a colander, reserving the cooking liquid, and in the reserved cooking liquid boil the kale, stirring occasionally, for 10 minutes.
- Drain the kale in a sieve, refresh them under cold water, and squeeze them dry in a kitchen towel.
- In a bowl whisk together the mustard, the vinegar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it emulsified.
- Quarter the potatoes and add them to the dressing. Add the kale, pulling them apart to separate the leaves and the scallion and toss the salad well.