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

Serves 6-8


2 lbs. Baby White Potatoes

1/2 tsp. each Lemon Zest & Juice

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 


• Place potatoes into a medium pot; add 1 tsp salt, and cold water to cover potatoes.

• Bring potatoes to a boil and cook until tender, approximately 10 minutes.

• In a medium bowl, combine lemon zest & juice, horseradish, and dill. Season with salt & black pepper.

• Whisk in olive oil and mix well; set aside until ready to use or refrigerate overnight.

• Remove potatoes from heat and drain; set aside to cool.

• Once cooled, slice potatoes in half lengthwise and place into a medium bowl.

• Add baby kale, walnuts, and dressing; toss to coat. Serve hot or chill until ready to eat.



Chef’s Tip: 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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