Rustic Fingerling Potato Salad
- Yield 8 servings
Potato salad get a nutrition boost from radicchio, kale and Brussels sprouts.
Teresa Blackburn
Ingredients
- 4 cups fingerling potatoes (about 2 pounds)
- 1 teaspoon coarse salt
- -- Freshly ground black pepper
- 1 tablespoon olive oil
- 2 cups shredded radicchio
- 1 1/2 cups chopped green kale
- 2 cups shredded Brussels sprouts
- 3/4 cup shaved Parmesan cheese
- -- Finely grated rind of 2 lemons
- 1/3 cup freshly lemon juice
- 2/3 cup olive oil
- 1 tablespoon Dijon mustard
- 1 clove garlic clove, finely chopped
- 1 teaspoon coarse salt
- 1 teaspoon freshly ground black pepper
Instructions
- Preheat oven to 425F.
- To prepare salad, boil potatoes in a large pot of water 10 minutes. Drain well
- Place potatoes on a baking sheet and sprinkle with salt and pepper. Drizzle olive oil on top and toss to coat. Roast 15 minutes.
- Combine radicchio, kale and Brussels sprouts in a large bowl. Add cheese and toss.
- To prepare dressing, place all ingredients in a food processor and blend until emulsified.
- Pour vinaigrette over greens and toss. Add potatoes and toss. Garnish with grated lemon rind.
