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Kale and potato salad in red bowl.
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Kale and Potato Salad

A bright, flavorful potato salad with herb sour cream dressing and crunchy kale.
Course Side Dishes
Cuisine American
Keyword 4th of July Recipes, bbq, Food, kale, kale and potato salad, Labor day recipes, memoria day recipes, potato salad, Recipe, salad
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 6 Servings

Ingredients

Ingredients:

  • 2 pounds russet potatoes diced. Peeled if desired
  • 3/4 cup sour cream
  • 1 tablespoon plus 1 teaspoon red wine vinegar
  • 1 1/2 teaspoon Herbs de Provence
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/2 medium yellow onion chopped small
  • 1/2 pound Italian kale ribs removed, chopped small

Instructions

  • Place potatoes in a large pot of water. Bring to a boil and cook just until fork tender. Drain and allow to cool.
  • In a bowl whisk together sour cream, vinegar, Herbs de Provence, salt, garlic powder, and black pepper.
  • Once potatoes have cooled, place them in a bowl with onion and kale. Pour dressing over the top and toss to coat. Cover and refrigerate for 30 minutes. Serve.

Notes

Enjoy!