This version leans fully into the texture and tang of whole grain mustard, rounded out with a hint of maple syrup. Roasted potatoes bring crisp edges and a creamy interior, while lacinato kale adds a hearty, earthy bite that softens just enough when tossed with the warm potatoes.
Equipment Needed
- Large baking sheet
- Parchment paper (optional for easy cleanup)
- Large mixing bowl
- Sharp knife & cutting board
- Small whisk or fork
Ingredients
- 1 ½ lbs baby gold or red potatoes, halved (or quartered if large)
- 1 bunch lacinato kale, stems removed and leaves sliced into thin ribbons
- 4 Tbsp extra virgin olive oil, divided
- 3 Tbsp whole grain mustard
- 1 ½ Tbsp apple cider vinegar (or white wine vinegar)
- 1 tsp maple syrup
- 1 small shallot, finely minced
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- Optional garnish: chopped fresh parsley or chives
Directions
- Preheat & prep
Heat oven to 425°F (220°C).
Place potatoes on a baking sheet and toss with 2 Tbsp olive oil, salt, and pepper. Spread in a single layer. - Roast the potatoes
Roast for 20–25 minutes, flipping halfway, until golden and crisp on the edges and tender inside. - Prepare the kale
While potatoes roast, place kale ribbons in a large mixing bowl.
Drizzle with 1 Tbsp olive oil and a pinch of salt. Massage with your hands for 1–2 minutes until softened and slightly darker in color. - Make the mustard-maple dressing
In a small bowl, whisk together whole grain mustard, vinegar, maple syrup, shallot, remaining 1 Tbsp olive oil, salt, and pepper. - Assemble the salad
Add hot roasted potatoes to the bowl with kale.
Pour dressing over and toss until evenly coated. The heat from the potatoes will further soften the kale and meld flavors. - Serve
Transfer to a serving platter or bowl. Garnish with parsley or chives if desired.
Serve warm for best flavor, but it’s also good at room temperature.
