This recipe was a happy accident. And by that I mean, I intended it to be delicious but it tasting like my favourite chip variety (which I haven’t eaten in AGES), that was a surprise. As a chef, I know that I make delicious food- I better because people pay goooood money to have me cook for them- nonetheless, there are times when I surprise myself with how tasty something is. This salad is the embodiment of that.
I mentioned that dill pickle is my favourite chip, but I haven’t had a chip since the summer because the salt makes my puffy and all the additives make my skin break out; and I’m vain, so I can’t have that happening ;) So when I combined all the ingredients in my blender for this sauce and lo and behold it tasted EXACTLY like dill pickle, well sh*it, that culinary education paid for itself!
Now let’s talk potatoes. Potatoes have a controversial reputation, because people bastardize them; frying them, making them into additive laden chips and adding cream and butter- all of which I’m not opposed to on occasion, but for some it’s not an occasional treat. But potatoes are a high fibre, gluten free food that can be a health supportive addition to any meal.
When roasted, as they are in this recipe, with the skin on for all the fibre benefits, potatoes are pretty boss. But there is one caveat, potatoes are on the dirty dozen list of foods with high pesticide exposure, so if your potatoes aren’t organic, peel them and let the kale in this recipe do the heavy lifting.
I would talk about kale, but we all know kale is a high fibre, high antioxidant dark leafy green that loves your body like none other. I will say this, I used Tuscan (aka dino or lacinato) kale, but you can use any kale you like.
Dill pickle flavour without the puffiness and the bloat- sign me up!
Dill Pickle Kale and Potato Salad
- 4 large red skinned potatoes, cut into bite sized cubes
- 1 bunch lacinato kale, stem removed and chopped
- 1 clove garlic
- 1/3 cup fresh chives
- ¼ fresh dill
- juice of ½ lemon
- ¼ cup olive oil + 1 tbsp
- 2 ½ tsp salt, divided
- 1 tsp pepper
Preheat oven to 375F.
In an oven safe saute pan heat 1 tbsp of oil on medium high heat, add the potatoes and season with 1 ½ tsp of salt, cook for 5 minutes, stirring, to develop some colour on the potatoes. Place the pan in the oven and cook the potatoes until tender, about 20-25minutes.
Meanwhile, in a blender combine the garlic, dill, lemon, chives, salt, oil and pepper until completely smooth.
In another saute pan, heat 1 tsp of the dressing on medium heat; add the kale and saute for 3 minutes, until the kale wilts- but not wilty and slimy lol.
To serve, toss the hot potatoes with dressing and the kale. Optional garnish with extra chives and dill.
Serve hot or cold- yaaas for versatility ;)