Rustic Fingerling Potato Salad

  • Yield 8 servings

Potato salad get a nutrition boost from radicchio, kale and Brussels sprouts.

Teresa Blackburn


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


  1. Preheat oven to 425F.
  2. To prepare salad, boil potatoes in a large pot of water 10 minutes. Drain well
  3. Place potatoes on a baking sheet and sprinkle with salt and pepper. Drizzle olive oil on top and toss to coat. Roast 15 minutes.
  4. Combine radicchio, kale and Brussels sprouts in a large bowl. Add cheese and toss.
  5. To prepare dressing, place all ingredients in a food processor and blend until emulsified.
  6. Pour vinaigrette over greens and toss. Add potatoes and toss. Garnish with grated lemon rind.



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