This is a warm potato and kale salad loosely based on colcannon — the Irish mashed potato dish — but built with chunky Yukon Golds, wilted kale, crispy bacon, and a sharp mustard vinaigrette instead of butter. It comes together in about 50 minutes using one pot and one skillet, and it works equally well as a side or a standalone lunch.
Why this recipe works
Two things make this salad worth paying attention to. First, the potatoes go into cold salted water, not boiling — this lets them cook evenly all the way through so you get tender chunks instead of a mealy outside with a hard center. Second, the kale gets stirred into the just-drained, still-hot potatoes off the heat. That residual warmth wilts the kale enough to soften its raw bite without turning it soggy or losing its color. You’re not adding a separate cooking step; the potatoes do the work for you.
Shopping notes
- Yukon Gold potatoes: These are the right call here — their naturally buttery flavor holds up against the vinaigrette better than russets, which can go gluey when tossed warm. If you can only find russets, cut them slightly larger and handle them gently.
- Curly kale vs. lacinato (dinosaur) kale: Curly kale is called for and it works well — the ruffled texture holds onto the dressing. Lacinato is a fine swap and slightly more tender, but flat-leaf kale can get slippery once dressed.
- Thick-cut bacon: Standard thin-cut bacon will work but tends to disappear into the salad. Thick-cut gives you actual pieces you can taste. Skip the pre-cooked bacon — it won’t crisp properly.
- Apple cider vinegar: White wine vinegar is listed as an alternative and it’s a solid one. Plain white vinegar is too sharp here; avoid it.
If something goes sideways
- Potatoes are falling apart: They were likely cut too small or cooked a minute or two too long. Next time, aim for true 1-inch chunks and start checking at 11 minutes. For now, toss very gently — the salad will still taste good even if it’s a little rough-looking.
- Kale is still tough and chewy: The potatoes weren’t hot enough when you added the kale, or the kale was cut too coarsely. Chop it finer next time. If it’s still too raw, cover the pot with a lid for an extra minute — the trapped steam will finish the job.
- Dressing tastes flat: Taste before you toss. If it’s dull, it almost certainly needs more salt or another small splash of vinegar, not more mustard. Add a pinch of salt directly to the vinaigrette and whisk again.
- Bacon is chewy instead of crispy: The pan wasn’t hot enough, or the pieces were too crowded. Spread them out in a single layer and give them more time over medium heat. Skip the garnish of extra scallions on top — not worth the extra cutting board cleanup.
- Salad feels dry after tossing: Warm potatoes absorb dressing fast. If it looks tight, drizzle in another half tablespoon of olive oil and toss again before serving.
Leftovers and make-ahead
Store leftovers in an airtight container in the fridge for up to 3 days. The potatoes will absorb most of the dressing overnight, so when you reheat — either in a skillet over medium-low heat for a few minutes or in the microwave in 60-second bursts — add a small drizzle of olive oil and a tiny splash of vinegar to bring it back. This salad does not freeze well; the potatoes turn grainy and the kale goes limp past the point of saving. If you want to get ahead, you can boil the potatoes, make the vinaigrette, and cook the bacon up to a day in advance, then store them separately and assemble just before serving.
Irish Kale and Potato Salad
Equipment
- Large Pot
- Colander
- Mixing bowl
- Skillet
- Whisk
- Cutting board and chef's knife
Ingredients
For the Salad:
- 1 ½ pounds Yukon Gold potatoes washed and cut into 1-inch chunks; skins can be left on for rustic texture
- 1 teaspoon kosher salt plus more for boiling water
- 4 cups kale preferably curly kale, stems removed and leaves finely chopped
- 4 strips thick-cut bacon diced (or substitute 1/4 cup toasted chopped walnuts for vegetarian version)
- ½ cup scallions finely sliced, white and green parts
For the Mustard Vinaigrette:
- 3 tablespoons extra virgin olive oil
- 1 ½ tablespoons apple cider vinegar or white wine vinegar
- 1 tablespoon Dijon mustard
- ½ teaspoon honey optional, to balance acidity
- ¼ teaspoon freshly ground black pepper
Instructions
- Place chopped potatoes in a large pot of cold salted water (about 1 tablespoon salt per 4 cups water). Bring to a boil, then reduce to a simmer and cook for 12–15 minutes or until fork-tender.
- Meanwhile, prepare the mustard vinaigrette: In a small bowl, whisk together olive oil, vinegar, Dijon mustard, honey (if using), and black pepper until emulsified. Set aside.
- While the potatoes cook, heat a skillet over medium heat. Add diced bacon and cook until crispy, about 5–6 minutes. Remove with a slotted spoon and drain on a paper towel. If using walnuts, toast them in a dry skillet for 3–4 minutes until golden and fragrant.
- Once potatoes are cooked, drain and return them to the pot. Off the heat, gently stir in chopped kale with the residual heat to slightly wilt the leaves. Let sit for 2 minutes.
- Add cooked bacon (or walnuts), scallions, and vinaigrette to the warm potatoes and kale. Toss gently to combine, ensuring the vinaigrette coats all ingredients evenly.
- Serve warm or at room temperature. Season to taste with additional salt or pepper as desired.
Notes
Chef’s Tips:
- For a vegan version, omit bacon and use walnuts.
- To enhance the salad’s earthiness, try roasting the potatoes instead of boiling them—toss with olive oil and roast at 400°F (200°C) for 25 minutes.
- Massage kale leaves with a bit of oil before adding if you're serving the salad cold or later in the day to soften the texture.
Nutrition
Frequently asked questions
Can I serve this cold instead of warm?
You can, but it’s noticeably better warm or at room temperature. Cold from the fridge, the olive oil in the dressing firms up and the potatoes lose some of their texture — let it sit out for 20 minutes and add a fresh drizzle of oil before serving.
Do I really need to remove the kale stems?
Yes — the stems are fibrous and won’t soften with just residual heat. Strip the leaves away from the stems before chopping, or fold each leaf in half and pull the stem out in one motion.
Can I make this vegetarian?
Yes, swap the bacon for the listed quarter cup of toasted walnuts. Toast them in the same dry skillet for 3–4 minutes, watching closely — they go from golden to burnt quickly, and a burnt walnut will make the whole salad bitter.
What can I serve this alongside?
It pairs well with anything simple that doesn’t need much attention — roasted chicken thighs, pan-seared salmon, or a soft-poached egg on top if you’re eating it as a main. It also works next to a bowl of soup for a light dinner.
What to cook next
- Hearty Shepherd’s Pie
- Caramelized Brussels Sprouts with Balsamic Glaze and Crispy Shallots
- Sweet and Tangy Grape Chicken Salad
- Melt-in-Your-Mouth Scottish Shortbread Cookies
