We both have an appreciation for potato salad, and it stems from the Southern version popular for summer gatherings and holiday meals. It is yellow in color and full of soft potato chunks, chopped egg whites, pimento peppers and sweet relish in a creamy mixture of mayonnaise, yellow mustard and cooked egg yolks. I can’t speak for Amir, but I remember watching my grandmother make it in her little kitchen. She was very specific about the way everything was done, and at that time, I had no reason to question it. Recently, I watched her make it again, and she maintained that particularity that did not waver despite my attempts to butt in. If she saw me make this potato salad, she would no doubt have a lot of questions for me. The first? “There’s no mayonnaise in this potato salad?” Nope. Not this time. Here is a fall-appropriate potato salad that bends the rules of tradition, but tastes good nonetheless.
In an effort to keep a variety of veggies in the mix, this was a recipe that made use of buttery potatoes, sharp radishes and bitter kale to create one dish that would be filling and satisfying. Four cloves may seem like a lot of garlic, but the larger halves soften and sweeten in the heat, so the flavor is fairly mild. The radishes also lose a bit of their natural edge, so this is a great way to introduce them to a newbie. This is an easy vegetarian side dish, or you could add chopped, roasted chicken for a meaty meal. With the holidays quickly approaching, this salad could easily find its way into your rotation despite what grandma may think.
Potato, Radish and Kale Salad – Serves 6
2 tablespoons olive oil
1 medium yellow onion, diced
4 cloves garlic, halved
1 1/2 pounds yellow potatoes, cut into 1″ pieces
1 large bunch radishes, quartered
1 cup chicken broth
1 pound kale, stemmed and roughly chopped
Juice of 1/2 a lemon
Salt and pepper, to taste
1. Heat the olive oil in a large skillet over a medium flame. Once hot, add the onions and garlic, and cook until softened and translucent, approximately 5-7 minutes. Stir as needed to prevent sticking.
2. Add the potatoes and radishes, along with the chicken broth. Bring to a low boil, then reduce to a simmer. Cover and cook for 15-17 minutes.
3. Remove the skillet’s lid and stir the potatoes and radishes around in the pan. Add the kale and lemon juice, then cook for another 5-7 minutes, or until the greens wilt. Season with salt and pepper, then serve.
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