Baby Potato Salad with Crispy Kale

Photography: Tango | Food Styling: Denyse Roussin | Prop Styling: Caroline Simon

  • Prep time 20 minutes
  • Total time 40 minutes
  • Portion size 4 servings



In large pot of boiling salted water, cook potatoes until tender-crisp, about 15 minutes. Drain and let cool slightly; cut into quarters. Transfer to bowl and set aside. Place onion slices in small bowl; pour in enough cold water to cover. Let stand for 10 minutes; drain well. Add to bowl with potatoes.

In large measuring cup, whisk together 3 tbsp oil, lemon juice, vinegar and mustard; season with fleur de sel and pepper. Pour dressing over potato mixture, tossing gently to coat well. (Make-ahead: Can be covered and refrigerated for up to 4 hours.)

Preheat grill to medium heat; rub kale leaves with remaining oil. Season with fleur de sel. Grill kale, turning once, until crispy, 2 or 3 minutes. Transfer to plate; let cool slightly. Mix capers and parsley into potato mixture; crumble kale over top.

Nutritional facts PER SERVING: about

  • Calories 170
  • Total fat 14 g
  • Saturated fat 2 g
  • Cholesterol 0 mg
  • Sodium 275 mg
  • Total carbohydrate 38 g
  • Fibre 5 g
  • Protein 5 g
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Lunch & Dinner

Baby Potato Salad with Crispy Kale