spring green potato salad

spring green potato salad

(serves 6-8, scale up or down!)

yukon gold potatoes, 8 or so

shredded cabbage, about 2 cups

thinly sliced kale, about 2 cups

one can butter beans (or beans of choice), rinsed and drained well

juice from one lemon, divided

stone ground mustard, 1 tablespoon

apple cider vinegar, 2 tablespoons

paprika, smoked, regular, or a mix of both, 2 teaspoons

extra virgin olive oil, 1/3c plus more to taste

kosher salt

freshly ground pepper

parsley or other tender herbs

scallions

jammy eggs or protein of choice

Cut potatoes into large bite size chunks and place in a steamer basket inside a pot with an inch or so of water. Cover pot and place over medium high heat. When water comes to a boil, reduce heat to medium. Steam until a knife inserts into a potato easily- start checking after 8-10 minutes.

Place cabbage and kale in a large mixing bowl with a generous pinch of salt. Add the juice from half a lemon. Scrunch greens aggressively with your hands until they soften.

To make the dressing, add mustard, vinegar, juice from half a lemon, paprika, olive oil, salt and pepper to a jar with a tightly fitting lid. Close lid and shake vigorously to emulsify. (Alternatively, add all ingredients except oil to a small bowl and whisk while drizzling in olive oil.) When dressing is done, dip a cabbage leaf in to taste, and adjust seasoning accordingly, adding more seasoning/acid if it’s flat, more oil if it’s sharp.

When the potatoes are done, add them to the bowl with the greens. Add the beans to the bowl, pour the dressing over everything, and mix gently to combine. Add chopped parsley and scallions and mix again.

Turn the salad out on to a platter. Add halved jammy (or hard boiled) eggs, or another protein, as desired. Drizzle olive oil over the top of the salad, top with crunchy salt, more herbs and scallion. Serve warm, or chilled the next day. A great make ahead dish, perfect for a potluck or a packed lunch.