Description
A vibrant, protein-packed potato salad with tangy lemon dressing, fresh herbs, and a touch of sweetness from corn. Perfect for potlucks and summer gatherings with minimal preparation.
Ingredients
2 lb (900g) cubed potatoes
1/4 cup mayonnaise (or vegan alternative)
1 tbsp Dijon mustard
1 1/2 tsp coarse salt
2 tbsp chopped chives
1/2 cup pickled onions
1 1/2 cup corn kernels (fresh or thawed frozen)
6 cups kale, chopped into 2-inch ribbons
1 tbsp cider vinegar
Instructions
Boil cubed potatoes in water until tender (8-10 minutes). Drain and cool to room temperature.
In a bowl, whisk together mayonnaise, Dijon mustard, 2 tsp salt, cider vinegar, and chopped chives.
In a separate bowl, combine cooled potatoes, corn kernels, and pickled onions.
Gently fold in kale and lemon dressing until just combined.
Chill salad for at least 2 hours before serving to allow flavors to meld.
Notes
For vegan version, use plant-based mayo
Add red onion to parking mix for extra tang
Toss with sesame seeds or chopped parsley for garnish
Chill salad up to 8 hours in advance
- Prep Time: 20
- Cook Time: 10
- Category: Dinner
- Method: Stir-fry/Salad
- Cuisine: International
Nutrition
- Serving Size: 1 cup
- Calories: 185
- Sugar: 4g
- Sodium: 3200mg
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg