Say goodbye to boring traditional potato salad. This recipe gives the classic dish a vibrant and healthy twist with the addition of chopped kale. Forget everything you thought you knew about kale; when paired with creamy Yukon Gold Potatoes and a tangy homemade ranch dressing, it pretty much becomes a match made in heaven. Get ready for a potato salad recipe that will have everyone in your family coming back for seconds of this surprisingly tasty, green-packed side dish.
Quick, name a controversial vegetable. The first one that pops into your head. You know, that one vegetable that gives you the absolute creepy shivers every time you think about it. Chances are, you just named either Brussels sprouts, lima beans, eggplant, okra, or kale. Kale, for sure, is a vegetable that most people love to hate. I’m fairly certain that on the list of “Most Hated Things of All Time,” it’s right up there with snakes, spiders, clogged drains, and pretty much any children’s show ever broadcasted on PBS daytime television. However, in the right recipe, kale can totally cross over to the “Hey, That’s Actually Pretty Good” list. Don’t believe me? Try adding it to potato salad. Y’all, we’re talking absolute potato salad heaven, especially when there’s a simple homemade ranch dressing mixed in. In this recipe, kale is a real superstar, adding lots of healthy crunch with zero chance of any of those dreaded creepy shivers.
Ingredients:
- 6 Large Yukon Gold Potatoes (Approximately 2 1/2 Pounds)
- Cold Water
- 1 Tablespoon Coarse Sea Salt
- 1/2 Cup + 2 Tablespoons Mayonnaise
- 1/4 Cup Heavy Whipping Cream
- 2 Teaspoons Apple Cider Vinegar
- 1/2 Teaspoon Worcestershire Sauce
- 1 Teaspoon Dried Dill
- 1/2 Teaspoon Onion Powder
- 1/2 Teaspoon Finely Ground Black Pepper
- 1/4 Teaspoon Kosher Salt
- 1/4 Teaspoon Crushed Red Pepper Flakes
- 1/4 Teaspoon Garlic Powder
- 4 Cups Fresh Kale, Destemmed and Finely Chopped (Approximately 4-oz. Destemmed)
Directions:
- Peel the potatoes and cut them into small, uniform-sized cubes. Place the cubed potatoes into a large pot. Cover with at least 1 inch of cold water and add the coarse sea salt. Bring to a boil over high heat. Cook for 18 to 22 minutes, or until the potatoes are fork tender. Lower the heat a little, if needed, to prevent the pot from boiling over.
- Drain the potatoes and run them under cold water for a minute or two to help cool them down. Set aside.
- Whisk together the mayonnaise, whipping cream, vinegar, Worcestershire sauce, dill, onion powder, pepper, kosher salt, crushed red pepper flakes, and garlic powder in a large glass bowl.
- Add the drained potatoes and kale to the ranch dressing and gently stir to combine.
Suggestions:
- Do not overcook the potatoes, or they will become mushy. The length of cooking time will depend on how small or large the potatoes are cubed. Try to cut them into small, uniform-sized cubes.
- Since there is vinegar in this recipe, you will need to use a glass or non-reactive metal bowl.
- To chop the kale, first remove the stems. Take one kale leaf at a time and hold the stem end firmly in one hand. With your other hand, use your fingers to grip the base of the stem and slowly pull your fingers gently along the stem towards the tip of the leaf.
- Place the destemmed kale in a salad spinner or large bowl. Fill the salad spinner or large bowl with cold water, and use your hands to massage the kale and remove any dirt. Discard the water. Repeat this process at least two more times to ensure that there is no more dirt. Use the salad spinner to spin any excess water off of the kale. If you are using a bowl to rinse the kale, use a colander to shake off any excess water.
- This potato salad tastes best served after it has just been made, when the flavors in the ranch dressing really pop. Left to sit, the flavors are somewhat absorbed into the potatoes.
Improvements:
- Add crispy crumbled bacon to the potato salad.
- Garnish this salad with chopped chives or chopped scallions.
- Fold a little bit of freshly grated cheddar cheese into this potato salad.
- CLICK HERE to see all of our other delicious potato salad recipes.
Ingredients:
- 6 Large Yukon Gold Potatoes (Approximately 2 1/2 Pounds)
- Cold Water
- 1 Tablespoon Coarse Sea Salt
- 1/2 Cup + 2 Tablespoons Mayonnaise
- 1/4 Cup Heavy Whipping Cream
- 2 Teaspoons Apple Cider Vinegar
- 1/2 Teaspoon Worcestershire Sauce
- 1 Teaspoon Dried Dill
- 1/2 Teaspoon Onion Powder
- 1/2 Teaspoon Finely Ground Black Pepper
- 1/4 Teaspoon Kosher Salt
- 1/4 Teaspoon Crushed Red Pepper Flakes
- 1/4 Teaspoon Garlic Powder
- 4 Cups Fresh Kale, Destemmed and Finely Chopped (Approximately 4-oz. Destemmed)
Directions:
- Peel the potatoes and cut them into small, uniform-sized cubes. Place the cubed potatoes into a large pot. Cover with at least 1 inch of cold water and add the coarse sea salt. Bring to a boil over high heat. Cook for 18 to 22 minutes, or until the potatoes are fork tender. Lower the heat a little, if needed, to prevent the pot from boiling over.
- Drain the potatoes and run them under cold water for a minute or two to help cool them down. Set aside.
- Whisk together the mayonnaise, whipping cream, vinegar, Worcestershire sauce, dill, onion powder, pepper, kosher salt, crushed red pepper flakes, and garlic powder in a large glass bowl.
- Add the drained potatoes and kale to the ranch dressing and gently stir to combine.
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