Late-Harvest Potato Salad With Kale and Tomatoes

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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