Simple Kale Potato Salad

Potato salad gets a bad reputation for being bland and boring, but it doesn’t have to be that way. I used to skip right past the potato salad at potlucks until I started playing around with my own versions at home. Adding kale was a game changer for me.

This kale potato salad is nothing like those mayo-heavy versions sitting in a bowl at summer cookouts. The grainy mustard and lemon juice give it a tangy kick, while the fresh dill adds flavor without making things complicated. And the kale? It holds up way better than lettuce when you’re making this ahead of time.

I make this for weekend lunches and pack it for the kids’ school lunches too. It’s hearty enough to feel like a real meal, but light enough that nobody’s complaining about feeling too full. Plus, it tastes even better the next day after everything has had time to hang out together in the fridge.

What Kind of Potatoes Should I Use?

Fingerling potatoes are perfect for this salad because they hold their shape well after cooking and have a naturally creamy texture. If you can’t find fingerlings, baby potatoes or small Yukon golds work just as well – just cut them into bite-sized pieces so they’re similar in size. You want to avoid russet or baking potatoes here since they tend to fall apart and get mushy when you toss them with the dressing. When shopping, look for potatoes that are firm to the touch without any soft spots or sprouting eyes, and try to pick ones that are roughly the same size so they cook evenly.

Options for Substitutions

This potato salad is pretty forgiving when it comes to swaps:

• Fingerling potatoes: You can use baby potatoes, red potatoes, or Yukon golds instead. Just cut them into bite-sized pieces if they’re larger than fingerlings.
• Kale: If kale isn’t your thing, try baby spinach, arugula, or even thinly sliced cabbage. With spinach or arugula, you can skip the shredding step entirely.
• Green onions: Regular diced onions work fine here, though they’ll have a stronger bite. You could also use shallots for a milder, slightly sweet flavor.
• Grainy mustard: Dijon mustard makes a good substitute if that’s what you have. The texture will be smoother, but the tangy flavor will still come through nicely.
• Lemon juice: White wine vinegar or apple cider vinegar can replace the lemon juice. Start with the same amount and adjust to taste.
• Olive oil: Any neutral oil like avocado oil or vegetable oil works just fine in this dressing.

Watch Out for These Mistakes While Cooking

The biggest mistake when making potato salad is overcooking your potatoes until they’re mushy and fall apart when you toss them with the dressing – aim for fork-tender but still firm, which usually takes about 10-12 minutes for sliced fingerlings.

Skipping the massage step with the kale is another common error, as this quick technique breaks down the tough fibers and makes the greens much more enjoyable to eat instead of chewy and bitter.

Don’t toss the potatoes with the dressing while they’re still hot, or the heat will cause the kale to wilt and turn an unappetizing dark green color – let them cool to room temperature first.

Finally, this salad actually tastes better after sitting for 30 minutes to an hour, giving the flavors time to blend together and the kale a chance to soften even more in the tangy dressing.

What to Serve With Kale Potato Salad?

This kale potato salad is perfect alongside grilled chicken, burgers, or any kind of barbecue since it’s a lighter take on traditional potato salad. I love serving it at summer cookouts with grilled sausages or pulled pork sandwiches – the tangy mustard dressing cuts through richer meats really nicely. It also works great as part of a picnic spread with rotisserie chicken, fresh fruit, and some crusty rolls. If you’re keeping things vegetarian, pair it with grilled portobello mushrooms or a hearty veggie burger for a satisfying meal.

Storage Instructions

Store: This kale potato salad actually gets better after sitting for a few hours, so it’s perfect for making ahead. Keep it in an airtight container in the fridge for up to 4 days. The kale softens nicely as it sits in the dressing, making it even more delicious the next day.

Serve: You can enjoy this salad straight from the fridge or let it sit at room temperature for about 15 minutes before serving. I like it both ways, but letting it warm up slightly brings out more of the flavors from the mustard and garlic.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-800
• Protein: 10-12 g
• Fat: 28-32 g
• Carbohydrates: 95-105 g

Ingredients

For the base:

• 1.25 lbs Yukon Gold potatoes
• 2/3 cup green onions, sliced

For the kale:

• 4 cups kale, stems removed and torn
• 1 tbsp lemon juice
• 1/2 tsp Morton Kosher salt

For the dressing:

• 1/4 cup grainy mustard (Grey Poupon)
• 3 tbsp extra virgin olive oil
• 1/2 tsp garlic powder
• 1/2 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes
• 2 tbsp fresh dill, chopped

Step 1: Prepare the Kale and Build the Base

• 4 cups kale, stems removed and torn
• 1 tbsp lemon juice
• 1/2 tsp Morton Kosher salt
• 2/3 cup green onions, sliced

While you start boiling water for the potatoes, begin softening the kale by placing the torn leaves in a large bowl with the lemon juice and kosher salt.

Massage the kale vigorously for about 1 minute—this breaks down the tough fibers and makes it tender without cooking.

The salt and acid will begin to soften and flavor the kale immediately.

Once massaged, stir in the sliced green onions and set the bowl aside to let the flavors meld.

Step 2: Cook the Potatoes

• 1.25 lbs Yukon Gold potatoes

Bring a pot of salted water to a boil.

Cut the Yukon Gold potatoes into 1/2-inch cubes (no need to peel them—the skin adds texture and flavor) and add them to the boiling water.

Cook for 8-10 minutes until they’re fork-tender but not falling apart.

I find that keeping the potatoes in smaller pieces helps them cook evenly and allows them to better absorb the dressing.

Drain well and let them cool for a few minutes while you prepare the dressing.

Step 3: Whisk Together the Dressing

• 1/4 cup grainy mustard
• 3 tbsp extra virgin olive oil
• 1/2 tsp garlic powder
• 1/2 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes

In a small bowl, whisk together the grainy mustard, extra virgin olive oil, garlic powder, black pepper, and red pepper flakes.

The mustard acts as an emulsifier, helping the oil and seasonings combine smoothly.

I prefer to add the pepper flakes here rather than at the end—they’ll bloom slightly in the oil and distribute their heat evenly throughout the dressing.

Step 4: Assemble and Finish the Salad

• dressing from Step 3
• cooked potatoes from Step 2
• kale and green onion mixture from Step 1
• 2 tbsp fresh dill, chopped

Pour the dressing from Step 3 over the warm potatoes while they’re still slightly warm—this allows them to absorb the flavors better.

Gently fold the warm potatoes into the kale and green onion mixture from Step 1, being careful not to break up the potatoes.

The warmth of the potatoes will slightly soften the kale further while the cool kale will prevent the potatoes from getting mushy.

Sprinkle the fresh dill over the top and gently toss to combine.

Taste and adjust seasoning if needed.

Serve immediately or let it sit for 15-20 minutes to allow the flavors to meld.

Simple Kale Potato Salad

Delicious Simple Kale Potato Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings: 4 servings

Calories: 750

Ingredients Method

Ingredients

  

For the base

• 1.25 lbs Yukon Gold potatoes
• 2/3 cup green onions, sliced

For the kale

• 4 cups kale, stems removed and torn
• 1 tbsp lemon juice
• 1/2 tsp Morton Kosher salt

For the dressing

• 1/4 cup grainy mustard (Grey Poupon)
• 3 tbsp extra virgin olive oil
• 1/2 tsp garlic powder
• 1/2 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes
• 2 tbsp fresh dill, chopped

Method

 

1. While you start boiling water for the potatoes, begin softening the kale by placing the torn leaves in a large bowl with the lemon juice and kosher salt. Massage the kale vigorously for about 1 minute—this breaks down the tough fibers and makes it tender without cooking. The salt and acid will begin to soften and flavor the kale immediately. Once massaged, stir in the sliced green onions and set the bowl aside to let the flavors meld.
2. Bring a pot of salted water to a boil. Cut the Yukon Gold potatoes into 1/2-inch cubes (no need to peel them—the skin adds texture and flavor) and add them to the boiling water. Cook for 8-10 minutes until they're fork-tender but not falling apart. I find that keeping the potatoes in smaller pieces helps them cook evenly and allows them to better absorb the dressing. Drain well and let them cool for a few minutes while you prepare the dressing.
3. In a small bowl, whisk together the grainy mustard, extra virgin olive oil, garlic powder, black pepper, and red pepper flakes. The mustard acts as an emulsifier, helping the oil and seasonings combine smoothly. I prefer to add the pepper flakes here rather than at the end—they'll bloom slightly in the oil and distribute their heat evenly throughout the dressing.
4. Pour the dressing from Step 3 over the warm potatoes while they're still slightly warm—this allows them to absorb the flavors better. Gently fold the warm potatoes into the kale and green onion mixture from Step 1, being careful not to break up the potatoes. The warmth of the potatoes will slightly soften the kale further while the cool kale will prevent the potatoes from getting mushy. Sprinkle the fresh dill over the top and gently toss to combine. Taste and adjust seasoning if needed. Serve immediately or let it sit for 15-20 minutes to allow the flavors to meld.