Farmer's Market Potato Salad- Vegan and Oil-Free

It's potato season in Pennsylvania, and I'm making a lot of potato recipes. 

The little red and yellow tender potatoes are my favorites to use to make a delicious summer potato salad with green beans, baby kale, red onion, herbs, and spices.

Continue to get the recipe

The farmer's markets had a prolific crop this season of both red and yellow potatoes. 

And their curly kale and red onions were beautiful too. 

I decided to make a salad using all my fresh from the farmer's market produce!!

I cut the kale into really small ribbon like pieces to make it easier to chew. 

I made two batches. To the 2nd batch I added hot cooked green beans to the mix at the end to help wilt the kale. I could have added raw of slightly blanched green beens for a crunchier texture. 

 It's healthy, gluten-free and vegan salad that is versatile and seasonal. Dark greens are such an important part of a healthy diet, yet I tend to neglect eating them. This is a perfect way to include more kale in your menu. 

I dressed my beautiful salad with lemon juice and herbs de Provence. 

You might enjoy your favorite Italian style dressing.

Ingredients:

6-8 medium- small red potatoes, washed and quartered (halved if very small) 

1 large handful of kale, washed and remove ribs

1/2 red onion

optional: 1 cup of cooked or raw green beans

 

Directions: 

Steam the quartered potatoes (see directions below) 

Cut out the ribs from the kale and slice the leaves into thin ribbon type slices

Slice the onion in 1/2 moons slices

Assemble all the ingredients and toss with your favorite salad dressing. I simply add lemon juice and fresh herbs. 

Add salt and freshly cracked pepper to taste.

Serves two for lunch (could add chickpeas) or 4 sides

Additional Recipes With Kale 

If you like kale, you might enjoy my blueberry kale salad (link), my dazzling Thanksgiving wilted kale salad (link) or perhaps a mild and creamy cauliflower/kale soup (link).

mild cauliflower./kale soup

NOTES: 

1. To steam the quartered potatoes in the Instant Pot. Place a steamer basket into the IP. Add the potatoes and 3 cups of water. Secure lid and set pressure cooker for 4 minutes. When done, release steam according to the manufacturers directions. When all steam is released, carefully remove the potatoes and add to a large bowl.

2. If you do not have an IP (Instant Pot), steam in a steamer basket in a pot or boil in water. Your choice.

2. Try my homemade vegan oil-free Russian dressing (link)