I have always wanted to love potato salad. I see how excited people get for it and the way their eyes like up when it is being served, but I am just not that into the mayonnaise laden, traditional potato salad. However this lemon Dijon potato salad with kale and white beans - not that I can get behind. The bright fresh herbs, lemon, and Dijon make a delicious dressing that soaks into the potatoes and beans. To add some extra protein, you could also add some sliced boiled eggs to this dish. Cut the serving in half to use it as a side dish instead of an entree.
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- 1.33 lbs. red potatoes, chopped
- 15 oz. canned white beans, drained and rinsed
- 4 cups Lacinato kale, chopped
- 2 U celery stalks, chopped
- 3 tbsp. olive oil
- 1/3 cup parsley
- 1/3 cup green onions
- 2 tbsp lemon juice
- 1 tbsp. Dijon mustard
- 1 U clove garlic
- Salt and pepper
Add the potatoes to a large pot. Cover with water so that there is one inch of water above the potatoes. Bring to a boil and cook for 7-10 minutes until potatoes are tender. Save 1/4 cup of the cooking liquid.
Meanwhile add the olive oil, parsley, green onions, lemon juice, mustard, garlic, salt, and pepper to a food processor or blender. Pulse or blend until combined and then stream in the cooking liquid from the potatoes.
Toss the potatoes, kale, white beans, and celery with the dressing. Let rest for at least 10 minutes with the dressing so that the potatoes can absorb the flavor and the kale can soften. If needed, massage some of the dressing into the kale before adding it to the potatoes to help it soften more quickly.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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