Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Vegan Potato Salad with Kale
Andrew Shaner, executive chef at this Pennsylvania prep school, offers a version of potato salad without mayonnaise.
Servings
4
4
Cuisine Type
- american
Menu Part
- Side Dish
Main Ingredient
- Potatoes
- Vegetables
Source: Winchester Thurston School, Pittsburgh, Pa.
Andrew Shaner, executive chef at this Pennsylvania prep school, offers a version of potato salad without mayonnaise. But the unconventional treatment is still packed with flavor from a variety of herbs.
Ingredients
1 lb. sweet marble potatoes
2 bunches curly kale (stems removed) chopped
2 tbsp. white balsamic vinegar
1/4 cup extra virgin olive oil
2 tsp. Dijon mustard
1 pinch herbes de Provence
4 chives, thinly sliced
1 shallot, minced
1/4 cup sliced sundried tomatoes
Salt and white pepper, to taste
Steps
In a large pot of boiling salted water, add potatoes and cook until tender, about 15 to 20 minutes. Drain and chill.
In a small saucepan of boiling salted water, add chopped kale and cook until wilted, about five minutes. Drain and cool.
Slowly add olive oil to vinegar until incorporated. Stir in the Herbes de Provence, chives, shallots and mustard.
Gently fold in the potatoes, kale and sundried tomatoes until they are covered with vinaigrette. Season with salt and pepper to taste.
Read more about:
RecipesYou May Also Like
.jpg?width=300&auto=webp&quality=80&disable=upscale){kind=spacer}
