Kale and Potato Salad

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Kale and Potato Salad
73 votes
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  • Yield: 6
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  • 1 pound petite Yukon Gold Potatoes, halved
  • 1/4 cup olive oil, divided
  • 1 shallot, halved and sliced
  • 3/4 pound asparagus, trimmed and cut into 1-inch pieces
  • 1/4 cup white balsamic vinegar
  • 1/4 cup fat-free Greek yogurt
  • Salt, pepper and sugar to taste
  • 7 cups (1-inch pieces) green curly kale (tough ribs and stems removed)
  • 1/2 cup fresh scallions, chopped
  • 1/4 cup chopped walnuts
  • 1 ounce smoked or traditional Gorgonzola cheese


Preheat oven to 450°F with rack in upper third of oven.

Toss potatoes with 1 tablespoon oil, half the shallots, salt and pepper and spread evenly on a baking sheet. Roast for 15 minutes then add asparagus to baking sheet; roast for 10 minutes more or until potatoes are golden brown and tender.

Puree remaining olive oil, shallot, vinegar and yogurt in a blender or small food processor. Season to taste with salt, pepper and sugar.

While the vegetables are cooking, place 1 inch of water in a large pot.  Bring to a boil then add kale; cook for 1 minute or until kale is bright green and lightly wilted, tossing constantly with tongs. Drain excess water.

Toss kale with potatoes and scallions and top with walnuts and Gorgonzola.

Nutritional analysis per serving:
Calories: 260,  Fat: 15g,  Saturated Fat: 2.5g,  Trans Fat:0 g,  Cholesterol: 5mg,  Sodium: 210mg,  Potassium: 509mg,  Carbohydrates: 29g,  Fiber: 4g,  Sugar: 2g,  Protein: 9g,  Vitamin A: 250%,  Vitamin C: 190%,  Calcium:  15%,  Iron:  20%

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outragiously delicious - used this recipe as a main dish by topping with sliced, grilled turkey sausage and it was a hit.


I agree with all the latest positive ratings. Amazing, unique potato salad using kale, among other tasty ingredients. Don't rate a recipe if you don't like the ingredients and/or don't have them on hand and would not purchase them and therefore, would not prepare it. Not fair.


Are you people kidding. You're complaining because there are more ingredients than the name implies? Get a grip. This sounds delicious. You don't like an ingredient? Don't use it. Please...


Any Vinegar can always be substituted one for another. The basic recipe of a dressing is acid and oil. Just switch out the balsamic for whatever vinegar or acid you have on hand. Lemon juice works just as well for the acidic ingredient in a dressing. Great use of spring ingredients. Enjoy!

Donna Lee

This is outstanding. I thought everyone had white balsamic vinegar it is so good. Thanks for recipe.

Linda Sonia

I agree that the information is misleading. Plus who routinely has white balsamic vinegar in their pantry???

Joan Wheeler

Misleading Information. This was not [just] kale and potatoes; it also included asparagus, walnuts, yogurt and gorgonzola cheese. I liked the idea of a simple kale and potato salad, but this recipe is much more complicated than that. Fooey on this recipe.

ray aument

I'am a chef and I love the flavor of this salad. Excellent recipe.