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Mustard Potato Salad with Kale Recipe

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This recipe for Mustard Potato Salad with Kale is from Bailey's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


2.5 lb of baby potatoes
1/2 yellow onion chopped
1 lb of kale
1/2 cup of nuts (i like pecans) - optional
1/2 cup of dried cranberries - optional
2 hard boiled eggs - super optional aka I don't use them but some people might like it


1/4 cup of dijon mustard
1 tsp dill
2 tbsp apple cider vinegar
2 tbsp oil
salt and pepper to taste
1 tbsp honey

1) cut baby potatoes in to quarter, boil until tender
2) while the potatoes are boiling chop the onion and combine in a large mixing bowl with the sauce ingredients - stir until homogenous
3) once potatoes are tender drop the kale into the pot just to blanch (30 seconds should do)
4) strain and rinse the potatoes with cool water and let drain completely
5) combine all ingredients into the bowl, including the optionals, and toss until everything is well coated
6) serve as a side or as part of a main dish (beet fritters are very good served over top of these)

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
I was dying for some potato salad, but my budget was pretty tight so I needed something with only a few cheap ingredients (Kale is cheap in the UK btw). I created this because it could be dressed up for a party or dressed down for easy lunches. Plus I am obsessed with kale, and mustard, and potatoes... It is pretty light as well since it isn't mayo based!




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