Yesterday had the sort of humidity that felt like you put your head in an oven upon walking outside. I don’t know why I bothered to cook a salad that required boiling stuff, but trust me, it was worth it hours later when the salad was nice and chilled in the fridge.
I used a bunch of kale I had that was starting to wilt, but feel free to substitute or add other green things, like asparagus, green beans, or some peppery lettuces.
Once again, this was inspired by Heidi Swanson’s Super Natural Every Day.
POTATO APPLE AND KALE SALAD WITH MUSTARD DRESSING
- About 10 medium sized red potatoes, cut into large chunks (about 6-8 peices each)
- One bunch kale chopped/torn into bite sized pieces
- some salt to add to the boiling water
- 1 gala apple, chopped
- 4 stalks celery, chopped
- 1/2 bunch dill, chopped
- 1 bunch green onions, chopped
- 1/4 cup apple cider vinegar
- 1/4 cup whole grain mustard (dijon would work too)
- 2 Tbsp. olive oil
- 1 Tbsp. agave
Add potatoes to a large pot of boiling water and cook until just tender, not mushy, about 8-12 minutes depending on how big you cut them. With just 2 minutes of cook time left, add the kale. Strain and run under cold water to stop the cooking.
Put the rest of veggies and herbs into a large mixing bowl. Prepare the dressing in a bowl, or put in an old jar with a lid and shake up. (Double the recipe and have some left for other things!)
Put the potatoes and kale into the mixing bowl, add dressing, and mix with your hands gently as not to smush the potatoes.
Let this chill a few hours before eating, overnight may be best. You can eat it as soon as you’re done, but it is so much better once it’s chilled. Patience is a virtue!