Chopped Kale Creamy Ranch Potato Salad
This potato salad swaps the usual celery crunch for fresh, chopped kale. The dressing is a homemade creamy ranch made with heavy cream and mayonnaise. It pairs perfectly with the buttery texture of Yukon Gold potatoes.
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
Kale stays crunchy, potatoes absorb dressing over time.
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