Irish Kale and Potato Salad
Inspired by the traditional Irish dish colcannon, this warm Irish Kale and Potato Salad is a rustic celebration of humble ingredients made luxurious with careful technique. Creamy Yukon Gold potatoes pair with earthy kale, brightened by a tangy mustard vinaigrette and crisp bacon or toasted walnuts. It's an ideal side dish or stand-alone lunch, merging comforting textures and robust flavors in every bite.
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
Calories: 392kcalCarbohydrates: 33gProtein: 9gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.05gCholesterol: 24mgSodium: 885mgPotassium: 907mgFiber: 5gSugar: 3gVitamin A: 2243IUVitamin C: 55mgCalcium: 88mgIron: 2mg
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