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Yukon Kale Potato Salad-Sweet golden potatoes and chopped kale tossed together in a creamy dressing, garnished with a sprinkling of coconut bacon. A delicious twist to a traditional summer side for the vegetarians or vegans in the crowd.

Yukon Kale Potato Salad

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Ingredients

Units Scale
  • 2 pounds of yukon gold potatoes
  • 2 cups of chopped kale, about two leaves of curly leaf kale
  • DRESSING
  • 1/4 cup vegan mayo
  • 2 to 3 garlic cloves, minced or 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 teaspoon stone ground seedy mustard
  • 2 teaspoon apple cider vinegar
  • 1 teaspoon agave nectar
  • salt and pepper to taste
  • coconut bacon for garnishing (optional) recipe here

Instructions

  1. If using coconut bacon, prepare and set aside.
  2. Wash and peel the potatoes using a vegetable peeler. Dice potatoes into 1 to 1 and 1/2 inch size and place in a large bowl of cold water. When all to the potatoes are diced, pour off water and rinse with fresh cold water.
  3. Place potatoes in a large stockpot and fill with cold water to cover potatoes, about one inch above potatoes.
  4. Bring to a boil, reduce heat to medium and boil 10 to 15 minutes, or until potatoes are fork-tender and cooked through.
  5. Remove from heat and strain off water, place potatoes in a large clean bowl.
  6. If you prefer you can use the boil and peel method, which is to clean and boil unpeeled potatoes until fork-tender and cooked through. Remove from heat and pour off water. After potatoes have cooled enough to handle, remove the skin of the potatoes with your fingers and dice.
  7. While potatoes are boiling prepare the kale and dressing.
  8. Wash and remove the kale from the stem, chopped kale to about 1/2 inch pieces. Place kale in a bowl, drizzle the olive oil over the kale and sprinkle with a small amount of sea salt, about 1/8 teaspoon.
  9. Message the kale with clean hands for about 30 seconds, this make it more palatable.
  10. In a small bowl mix together the dressing ingredients until well combined.
  11. Place the kale and dressing in the bowl with the potatoes and gently toss until combined and all of the potatoes are coated.
  12. Serve immediately allowing guest to sprinkle coconut bacon on their serving or store in the fridge in a covered container until ready to serve.

Nutrition

  • Serving Size: 1 cup
  • Calories: 198
  • Sugar: 3.1
  • Sodium: 118
  • Fat: 4.3
  • Saturated Fat: 0.4
  • Carbohydrates: 36
  • Fiber: 5.3
  • Protein: 5.7
  • Cholesterol: 0.2

Find it online: https://thewholeserving.com/vegan-yukon-kale-potato-salad/