• Late-Harvest Potato Salad With Kale and Tomatoes

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  • 1 pound new-crop potatoes, red or Yukon gold, cut into 1/2-inch dice
    1/2 bunch kale
    6 tablespoons extra-virgin olive oil
    3 tablespoons red-wine vinegar
    1 teaspoon sea salt
    1/4 cup fresh basil, chopped
    1/4 cup minced red onion
    2 medium-sized tomatoes, chopped
    1/4 cup crumbled feta cheese
    Steam the potato pieces until they are fork-tender (about 10 to 15 minutes). Set aside in a bowl.
    Remove stems from the kale and steam leaves until tender. Cut into bite-sized pieces.
    In a large serving bowl, combine the oil, vinegar and salt. Whisk until well-blended. Add the basil and mix again. Add all the vegetables and toss gently.
    Sprinkle the cheese on top just before serving.
    Makes 4 servings.
    — Recipe courtesy of Ashland Food Co-op.
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