Purple Potato and Kale Salad
This is a colorful and richly flavored salad that’s fun to serve—the purple potatoes really give the dish a surprising look.
Purple potatoes, kale, and tomato offer a plate-of-many-colors in this vibrant potato salad that satisfies the eyes as well as the stomach. A subtly spiced, lime-infused dressing uses tahini for creaminess, while garlic, cilantro, and cayenne pepper ensure maximum flavor.
INGREDIENTS
- 5 to 6 small purple potatoes
- 2 cups kale, chopped
- ½ cup tomatoes, chopped
- 1¾ teaspoons lime juice
- 1 cup chopped cilantro, plus more for garnish
- 1 clove garlic, peeled and chopped
- ¼ cup plus 2 tablespoons tahini
- ½ teaspoon salt, or to taste
- ⅛ teaspoon cayenne pepper, or to taste
INSTRUCTIONS
- Place the potatoes in a medium saucepan and add enough water to cover. Bring to a boil, reduce the heat to medium, and cook for about 10 minutes, or until tender when pierced with a fork. Drain the potatoes and let them cool. Once cooled, peel if desired and cut into ½-inch cubes.
- Place the kale and tomatoes in a skillet or saucepan and sauté for 2 to 3 minutes, or until the kale has softened slightly. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan. Add ¼ teaspoon lime juice and let cool.
- In a blender, combine the cilantro, garlic, tahini, salt, cayenne pepper, remaining lime juice, and 2 tablespoons water. Blend until smooth.
- To serve, prepare a bed of the cooked kale and tomatoes in a large salad bowl, top with the boiled potatoes, and spoon the salad dressing over the top. Garnish with chopped cilantro, if desired.
Note: If you’d like an especially pretty salad, peel the potatoes; with the skins left on, the potatoes will be a bit harder to cut neatly but will still taste great.
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