Golden Potato Salad with Kale and Dijon Vinaigrette

“Nothing tastes as good as skinny feels.”
That’s true I think as I slather some triple-créme brie on my homemade bread. Kate Moss does have a point…to some extent. I think I can agree that nothing tastes as good as when you make it yourself. The more I cook and bake, the more I realize the store bought stuff tastes kind of awful. (And really, being skinny is only good if you’re healthy.)
This Saturday, my friend Eric was generous to offer up his apartment and time to show me and other friends how to make bread. It was fun getting our hands sticky and messy! 
Is it possible to drool over bread?
Lunch spread to go with our homemade bread!
Lunch was also part of the day’s agenda. Eric prepared a nice assortment of deli meat, cheese and sides to go with the freshly baked bread. To add to everything, I made a golden potato salad with kale and a dijon vinaigrette. The salad required very little effort and was a crowd-pleaser (double win).

It was raining buckets on Saturday. Rain is so rare here during this time of year that I forget what it feels like. It was refreshing for the city to have a little shower. It could probably use more showers…

We started the morning kneading and shaping dough. The dough that we worked with was made using a combination of pre-ferment techniques so it was a bit more involved. We kind of worked backwards since Eric did a lot of prep work beforehand to make sure we would be able to take home the bread we made. Just a little TV cooking show magic as he phrased it!

After we shaped the dough into boules and scored them, we placed them in the oven. The smell of bread baking in the oven is absolutely divine. We should figure out how to bottle that up into a perfume – eau du pain! Next we learned about yeast and the different kinds of fermentation and made our own poolish sponge. We realized making bread is all about knowing ratios. We also realized that Saturday mornings are not the best time for mathematics. 
Thankfully by the time I have kids, we won’t even need math anymore. I’m sure we will all have a built-in processor chip that will just run everything for us and we’ll be able to talk using our minds. Can’t wait! In the meantime, we’ll just have to use our fingers and flour to calculate simple addition.

We were all wildly ravenous when lunchtime rolled around. Working while the scent of freshly baked bread wafts in the air is absolutely torturous. I wanted to devour it right when it came out of the oven. Lunch was extra special since we had the homemade bread. This potato salad provided a nice veggie option. I really like how it is not drenched in mayo. The dressing has a nice mustard taste that is balanced well with the sweetness of the honey and the acidity in the vinegar and lemon juice. The bell peppers and red onions added a nice crunch.

With a little planning and patience, I can definitely make bread regularly at home. Once that processor chip gets injected, it will be a breeze!

Golden Potato Salad with Kale and Dijon Vinaigrette
Recipe adapted from The Six O’Clock Scramble


  • 2 lbs gold potatoes, peeled and cut into 1-inch pieces
  • 3 garlic cloves, crushed
  • 1 tsp kosher salt
  • 10 leaves dino kale, stripped from stems and chopped
  • 3 Tbsp rice vinegar
  • 2 1/2 Tbsp whole grain mustard
  • 1 Tbsp honey
  • 1 Tbsp freshly squeezed lemon juice
  • 1 tsp hot sauce
  • 4 Tbsp extra-virgin olive oil
  • 1/2 red onion, diced
  • 1 bell pepper, diced

*In a large pot, cover the potatoes and garlic with about an inch of water. Bring to a boil, add salt and then bring to a simmer. Cook potatoes for about 8-10 minutes or until they are fork tender. In the last minute, add kale into the water with the potatoes. Drain, and set aside.
*Meanwhile, in the bottom of a large serving bowl, whisk together the vinegar, mustard, honey, lemon juice, hot sauce, and olive oil.
*Add potatoes and kale to bowl and mix in the red onion and bell pepper. Season with salt and pepper to taste. Serve warm, cold or at room temperature!



3 thoughts on “Golden Potato Salad with Kale and Dijon Vinaigrette

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