New potato salad with kale
Potatoes are starchy, filling and flavoursome all by themselves, so dressing them in a lighter way seems to be more appropriate
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
20
MINUTES
Ingredients
800g new potatoes of similar size
the juice of 1 lemonÂ
extra virgin olive oil
1 tbsp apple cider vinegar
2-3 gherkins or pickles, roughly chopped
2 tbsp capers
1 bunch of leafy kale, stalks discarded
2-3 spring onions, finely slicedÂ
a small bunch of parsley, leaves only, roughly chopped
sea salt
black pepper
Method
Cook the potatoes in a large pot of salted boiling water for 15-20 minutes until cooked through and tender but not overdone. Drain them and return to the pot.
In a medium-sized bowl, whisk together the lemon juice, cider vinegar and three tablespoons of olive oil. Add a good pinch of sea salt and a crack of black pepper.
Add to pot with the potatoes.
Add the capers and chopped pickles. Stir everything around so that the potatoes are well coated.
Toss the kale in two tablespoons of olive oil and place on a lined baking sheet with a pinch of sea salt.
Place under a hot grill for a minute or two until crispy and starting to char.
Fold into the salad along with the sliced spring onions and serve in a nice dish garnished with chopped parsley.
