Healthy Potato Salad with Kale, Tomatoes, and a Lemony Basil Pesto Dressing
A superfood potato salad with crisp textures and dressed in a basil pesto dressing to create a delicious and hearty summer salad.
Servings: 4 to 6
Ingredients
- 1 1/2 pounds new potatoes or baby potatoes, washed and quartered
- 1 1/2 bunches kale, stems discarded and leaves roughly chopped
- 1/2 cup homemade or store-bought basil pesto
- 1/2 English cucumber, quartered and sliced
- 1 medium red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 large lemon, juiced, plus more to taste
- Kosher salt
- Black pepper
Instructions
- Cook the potatoes: Add the potatoes to a large saucepan and cover with water. Place over medium-high heat and bring to a boil until potatoes are cooked, about 10 minutes. Drain and set aside to cool.
- Meanwhile, massage the kale: Place kale into your serving bowl and add 2 tablespoons of pesto. Massage the leaves until dark green and tender, approximately 2 minutes.
- Mix, dress, and serve the salad: Add the potatoes, cucumber, red onion and tomatoes to the kale. Add the remaining pesto and lemon juice. Season with a pinch of salt and pepper. Toss until the dressing is evenly distributed. Taste and adjust seasoning and lemon juice to your preference. Serve.
Notes
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
- Nutrition calculation does not include the Basil Pesto.
Nutrition
Calories: 179.5kcal | Carbohydrates: 39.8g | Protein: 6.1g | Fat: 1.1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.1g | Sodium: 43mg | Potassium: 1102.5mg | Fiber: 7.4g | Sugar: 5.1g | Vitamin A: 5187.6IU | Vitamin C: 105.7mg | Calcium: 169.9mg | Iron: 2.7mg
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