Grilled PEI Potato & Kale Salad with Horseradish-Dill Vinaigrette
Prep Time & Yield

Serves: 6-8

Prep time: 25 minutes

2 lbs. Baby PEI White Potatoes
1/2 tsp. Both Lemon Juice and Zest
2 Tbsp. Prepared Horseradish
1 Tbsp. Fresh Dill, chopped
1/4 tsp. Salt & Black Pepper
1/4 Cup Olive Oil
2 Cups Baby Kale
1/2 Cup Walnut Halves 


  1. Place potatoes into a medium pot; add 1 tsp salt, and cold water to cover potatoes.
  2. Bring potatoes to a boil and cook until tender, approximately 10 minutes.
  3. In a medium bowl, combine lemon zest & juice, horseradish, and dill. Season with salt & black pepper.
  4. Whisk in olive oil and mix well; set aside until ready to use or refrigerate overnight.
  5. Remove potatoes from heat and drain; set aside to cool.
  6. Once cooled, slice potatoes in half lengthwise and place into a medium bowl.
  7. Add baby kale, walnuts, and dressing; toss to coat. Serve hot or chill until ready to eat.



For a summer twist -

• Preheat grill to medium-high. Combine potatoes with 2 tbsp olive oil and toss to coat.

• Place potatoes onto grill and cook for 3-4 minutes or until grill marks become visible. Remove from grill and place back into the bowl; combine with remaining ingredients.

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