Kale and Potato Salad

• From: United States Potato Board

Ingredients

• 1 lb petite Yukon Gold potatoes, halved

• 1/4 cup olive oil, divided

• 1 shallot, sliced and divided

• 3/4 lb asparagus, trimmed and cut into 1-inch pieces

• 1/4 cup white balsamic vinegar

• 1/4 cup fat-free Greek yogurt

• Salt, pepper, and sugar to taste

• 7 cups chopped green curly kale, tough ribs and stems removed

• 1/2 cup fresh chopped scallions

• 1/4 cup chopped walnuts

• 1 oz Gorgonzola cheese

A unique potato salad using curly kale, walnuts, and fresh scallions.

Directions

• Preheat oven to 450°F with rack in upper third of oven.
• Toss potatoes with 1 tablespoon oil, half the shallots, salt, and pepper and spread evenly on a baking sheet. Roast for 15 minutes then add asparagus to baking sheet; roast for 10 minutes more or until potatoes are golden brown and tender.
• Puree remaining olive oil, shallots, vinegar, and yogurt in a blender or small food processor. Season to taste with salt, pepper, and sugar.
• While the vegetables are cooking, place 1 inch of water in a large pot. Bring to a boil then add kale; cook for 1 minute or until kale is bright green and lightly wilted, tossing constantly with tongs. Drain excess water.
• Toss kale with potatoes and scallions and top with walnuts and Gorgonzola.