Ingredients (~9-10 cups)
- 9 large Yukon Gold potatoes (~3.75 lbs)
- 1 1/2 Tbsp coarse sea salt (for boiling water)
- 1 cup mayonnaise (scant)
- 6 Tbsp heavy whipping cream
- 1 Tbsp apple cider vinegar
- 3/4 tsp Worcestershire sauce
- 1 1/2 tsp dried dill
- 3/4 tsp onion powder
- 3/4 tsp finely ground black pepper
- Heaping 1/4 tsp kosher salt (for dressing)
- Heaping 1/4 tsp crushed red pepper flakes
- Heaping 1/4 tsp garlic powder
- 6 cups fresh kale, destemmed and finely chopped (~6 oz)
Boil the Potatoes
Peel the potatoes and cut them into small, uniform cubes.
Place the potatoes in a large pot and cover with at least 1 inch of cold water. Add the 1 1/2 Tbsp of coarse sea salt.
Bring to a boil over high heat. Cook for ~18-22 minutes, or until the potatoes are fork-tender.
Drain the potatoes and immediately run them under cold water for a minute or two to stop the cooking and cool them down. Set aside.
Make the Ranch Dressing
In a large glass bowl, whisk together the mayonnaise, heavy cream, apple cider vinegar, Worcestershire sauce, dried dill, onion powder, black pepper, kosher salt, crushed red pepper flakes, and garlic powder.
Assemble the Salad
Add the cooled, drained potatoes and the chopped kale to the bowl with the dressing.
Gently stir until everything is evenly coated.
Serve immediately for the freshest flavor, or chill for an hour.
(Note: The kale will stay crunchy, but the potatoes will absorb some of the dressing as it sits).
Chopped Kale Creamy Ranch Potato Salad
Ingredients
Ingredients (~9-10 cups)
- 9 large Yukon Gold potatoes ~3.75 lbs
- 1 1/2 Tbsp coarse sea salt for boiling water
- 1 cup mayonnaise scant
- 6 Tbsp heavy whipping cream
- 1 Tbsp apple cider vinegar
- 3/4 tsp Worcestershire sauce
- 1 1/2 tsp dried dill
- 3/4 tsp onion powder
- 3/4 tsp finely ground black pepper
- Heaping 1/4 tsp kosher salt for dressing
- Heaping 1/4 tsp crushed red pepper flakes
- Heaping 1/4 tsp garlic powder
- 6 cups fresh kale ~6 oz, destemmed and finely chopped
Instructions
- Peel and cube potatoes into uniform pieces.
- Boil potatoes in salted water for 18-22 minutes until fork-tender.
- Drain and rinse potatoes with cold water to cool quickly.
- Whisk mayo, cream, vinegar, Worcestershire sauce, dill, onion powder, black pepper, salt, red pepper flakes, and garlic powder in a large bowl.
- Add cooled potatoes and chopped kale to dressing.
- Gently stir to coat evenly.
- Serve immediately or chill for an hour.
Notes
