This week’s original recipe from local food enthusiast Kayla Waldorf is a potato salad that bucks tradition. Instead of the usual heavy, mayo-laden dressing, this salad is drizzled in a lighter, honey-mustard style dressing and includes apples, radishes and kale. Give it a try for your next potluck!
Potato Salad with Kale, Apple, and Radish
2 lbs. red potatoes, cut into 1″ cubes
2 large apples, cut into 1/4″ cubes
1 bunch radishes, thinly sliced
4 cups shredded kale
2 T. White wine vinegar
2 T. Whole grain mustard (I prefer Ingelhoffer brand)
2 T. Honey
Salt and black pepper to taste
Equal parts white wine vinegar, whole grain mustard (I prefer Ingelhoffer Mustard), and honey, approximately 2 tbsp. each, but more or less may be desired. Salt and black pepper to taste.
Cut potatoes into 1-2 inch cubes and cover with cold water in a large pot (potatoes may be boiled whole, but boiling whole will take much longer). Bring water to a boil then reduce to a simmer. Check potatoes after 5 minutes with sharp knife, if knife is easily inserted, potatoes are done. Drain and set aside.
Thinly slice radishes (about 1/8 inch thick) and cut apples into ¼ inch cubes. Washes kale and tear by hand into bite-sized pieces. Massage kale in hands to soften (don’t be afraid, really go for it!).
Put all ingredients in large bowl and toss with dressing. Enjoy! Would pair well with grilled chicken kebabs and sweet corn at and end of summer barbecue!
Original recipe and photo by Kayla Waldorf for PCH