Kale Pesto Potato Salad


This was a contribution at our member potluck on June 1. It’s a great way to use up excess greens. As a substitute for kale in the pesto, you could use the tops from radish, turnips, or beets. You could also sub in any Brassica really: broccoli or broccoli rabe, collard greens, bok choy, or arugula. Eat up!

Kale Pesto Potato Salad


1 lemon, juice and zest
1 garlic clove
2 bunches kale, stems removed
1/4 c walnuts
1/4 c parmesan cheese, shredded
1/4 t red pepper
1/4 c olive oil
salt and pepper to taste

2.5 lb potatoes
2 or 3 extra small, mild onions, thinly sliced
1 carton peas
2 T red wine vinegar
1/3 c chicken broth + 3 T


  • Put the potatoes in a pot, just covered with cold salted water. Place on the stove to boil, and cook until just tender throughout. Drain the potatoes and cover with a towel, allowing them to steam for 10 minutes or so.
  • Meanwhile, bring a second pot of water to boil and blanch the kale and then the peas, just until they turn bright green. Rinse in cold water to halt the cooking process. Drain well. You’ll want to wring all the water out of the kale using your hands, then spread out on a clean towel to continue draining.
  • When the potatoes are cool enough to handle, cut into bite size pieces. Gently toss with the onions, peas, red wine vinegar, and 3 tablespoons chicken broth. Set aside, allowing the potatoes to soak up the liquid.
  • In a food processor, combine all the pesto ingredients and process until a fine paste forms. Add the remaining chicken broth (1/3 cup) and mix in to the pesto.
  • Add the pesto to the potatoes and gently toss to combine. Best served immediately, while warm, or if needed, refrigerate until ready to serve.