This Kale and Potato Salad is a fresh twist on a classic side dish. It combines tender new potatoes with a creamy, tangy dressing made from Greek yogurt and mayonnaise. The addition of baby kale and fresh herbs gives it a vibrant, slightly crunchy texture and earthy flavor, making it both refreshing and comforting. It’s simple to prepare, customizable, and perfect for everything from weeknight dinners to potlucks.

Full Recipe:

Ingredients

• 1 lb tiny new potatoes, halved or quartered

• ½ cup plain Greek-style yogurt

• ¼ cup light mayonnaise

• 1 tablespoon Dijon mustard

• ¼ teaspoon kosher salt

• ¼ teaspoon black pepper

• ⅓ cup finely chopped herbs (such as oregano, parsley, etc.)

• ¼ cup finely chopped red onion

• 2 cups fresh baby kale

Directions

1. Place the potatoes in a large saucepan and add enough water to cover them. Bring to a boil, then reduce heat and cover. Cook until fork-tender, about 15–20 minutes.

2. Drain the potatoes and rinse with cold water. Let them cool completely, then halve or quarter them if needed.

3. In a large bowl, whisk together the yogurt, mayonnaise, Dijon mustard, salt, and pepper until smooth. Stir in the chopped herbs.

4. Add the cooled potatoes and red onion to the bowl. Stir gently to coat in the dressing.

5. Cover and refrigerate for at least one hour (or up to 24 hours) to allow the flavors to meld.

6. Just before serving, fold in the baby kale. Serve chilled.

Nutrients (Per Serving)

• Calories: 77 kcal

• Carbohydrates: 12g

• Protein: 3g

• Fat: 2g

• Saturated Fat: 0.4g

• Polyunsaturated Fat: 1g

• Monounsaturated Fat: 0.4g

• Trans Fat: 0.004g

• Cholesterol: 2mg

• Sodium: 165mg

• Potassium: 284mg

• Fiber: 2g

• Sugar: 2g

• Vitamin A: 751 IU

• Vitamin C: 20mg

• Calcium: 43mg

• Iron: 1mg

A Salad That Celebrates Simplicity and Flavor

This Kale and Potato Salad showcases the magic of simple, fresh ingredients coming together in harmony. It starts with tender, fork-soft new potatoes, gently boiled and cooled to create the perfect base. These tiny spuds are naturally sweet and buttery, which balances beautifully with the tanginess of the creamy dressing. Baby kale, with its tender leaves and mild earthy flavor, provides not only a nutritional boost but also a pleasant crunch that contrasts with the softness of the potatoes. Red onion adds a sharp bite, while fresh herbs like parsley or oregano layer in vibrant notes that make each bite taste like spring.

Creamy Dressing With a Healthy Upgrade

Traditional potato salads are often loaded with full-fat mayonnaise, making them rich but heavy. This updated version incorporates plain Greek yogurt alongside light mayonnaise to create a dressing that’s creamy, tangy, and far lighter than its classic counterpart. The yogurt brings a pleasant tanginess and a boost of protein, while Dijon mustard adds depth and a subtle spicy kick. A touch of salt and pepper rounds it out, allowing the herbs to shine and the vegetables to pop. The result is a dressing that coats the potatoes evenly without overpowering them—just enough to bind the salad together with a light, creamy consistency.

Why Baby Kale is the Star Ingredient

While kale might seem like a bold choice for a potato salad, using baby kale softens the experience for anyone hesitant about strong greens. Unlike mature kale, baby kale is tender and slightly sweet with none of the bitterness. It melds perfectly into the salad, bringing vibrant color and texture without taking over the dish. Plus, it’s packed with antioxidants, vitamins A and C, and essential minerals, making this salad not only delicious but also good for you. Stirred in just before serving, the kale stays crisp and fresh, giving each bite a light crunch and earthy aroma.

Versatility for Every Season and Occasion

One of the most beautiful aspects of this Kale and Potato Salad is its versatility. It can be served cold at a summer barbecue or as a warm side on a chilly night. The ingredients are widely available year-round, and it pairs well with a wide variety of main dishes—from grilled chicken and salmon to veggie burgers and tofu skewers. It also works beautifully as a standalone lunch, especially if you add some hard-boiled eggs, shredded rotisserie chicken, or chickpeas to bulk it up. The salad keeps well in the fridge, making it ideal for meal prep and leftovers.

How to Customize This Salad to Fit Your Taste

The base recipe is delicious on its own, but there’s plenty of room to make it your own. Prefer a punchier dressing? Add a splash of apple cider vinegar or a squeeze of fresh lemon juice. Want more crunch? Toss in some toasted walnuts or sunflower seeds. Craving a richer texture? Try adding diced avocado or crumbled feta cheese. The herbs can also be changed up—swap parsley for dill, chives, or cilantro based on what’s in your fridge or your flavor preferences. You can even mix in some roasted garlic or scallions for an extra layer of savory depth.

Nutritional Benefits That Go Beyond the Surface

Not only is this salad delicious, but it’s also surprisingly nutritious. Greek yogurt contributes protein and probiotics that support digestion. Potatoes, often misunderstood as unhealthy, are actually a great source of complex carbohydrates, potassium, and vitamin C—especially when the skins are left on. Kale, of course, is a nutritional powerhouse, loaded with antioxidants and fiber. This salad contains just 77 calories per serving, making it a guilt-free indulgence that fits into nearly any eating plan, from clean eating to low-calorie and heart-healthy diets.

Smart Tips for the Best Kale and Potato Salad

To make the most of this salad, there are a few handy tips to keep in mind. First, be sure not to overcook the potatoes—they should be just tender enough to pierce with a fork but still hold their shape when mixed. Rinse them under cold water after boiling to stop the cooking process and speed up cooling. When making the dressing, whisk it thoroughly to avoid clumps and ensure every spoonful is smooth. Letting the salad chill in the fridge for at least an hour is also essential; this resting time allows the flavors to meld and deepen for a more harmonious taste. Finally, always add the baby kale right before serving to maintain its fresh, delicate texture.

Adaptable for a Variety of Dietary Needs

This salad is naturally vegetarian and can easily be made gluten-free. For those avoiding dairy, you can substitute the Greek yogurt with a dairy-free alternative like coconut yogurt or a plant-based sour cream. If you follow a vegan diet, swap out both the yogurt and mayonnaise for vegan versions, many of which are available in stores today. The simplicity of this dish makes it highly adaptable without losing its core identity. Whether you’re cooking for a crowd or just yourself, it’s easy to tailor it to meet various dietary preferences while still delivering on taste.

Serving Suggestions to Elevate the Experience

Serve this salad as a vibrant side dish at your next picnic or as part of a brunch buffet alongside quiche, toast, and fresh fruit. It also pairs beautifully with protein-rich entrées like baked salmon, grilled chicken breast, or even a veggie-packed frittata. For something more creative, try scooping it into lettuce cups for a fresh, handheld appetizer or spooning it into mason jars for an easy-to-pack picnic meal. You can even transform it into a full entrée by mixing in white beans or grilled tofu cubes for a plant-based protein boost.

Conclusion

This Kale and Potato Salad is more than just a side dish—it’s a fresh, healthy reimagining of a beloved classic. With its creamy herb-infused dressing, tender new potatoes, and nutritious baby kale, it delivers comfort and flavor in every bite. Whether you’re making it for a casual lunch, preparing for a potluck, or adding a healthy twist to your holiday spread, this salad is sure to impress. Its adaptability, health benefits, and satisfying taste make it a staple recipe that belongs in every home cook’s rotation. Try it once, and you’ll find yourself coming back to it again and again—not just because it’s easy, but because it’s that good.