I usually make a potato salad with caramelized leeks and pancetta, but I needed a vegetarian version for this weekend. I had some lacinto kale in my High Ground Organics CSA box, so I decided to add that.
Start by caramelizing leek coins and sliced kale...
Keep an eye on the leeks and kale. Don't let them scorch, but allow them to reach a golden brown. Remove them from the heat and add to your recipe.
Wash, cube, and boil potatoes - I used a mixture of purple, Yukon gold, and new red - till they are fork tender. Once they are cooked, drain them. In a large mixing bowl, place the potatoes, leeks, kale. Add mayonnaise, mustard (in this case I had hot and sweet mustard from Trader Joe's) and season it all with smoked sea salt and freshly ground pepper.
Start by caramelizing leek coins and sliced kale...Melt a pat of butter with a splash of olive oil in a large flat-bottomed pan. As the oil heats, sprinkle a small amount of salt over the leeks to help draw out the moisture. Put the prepared leeks into the pan and sauté. Once the leeks have wilted slightly, add the kale and 2 T of ginger syrup (or use honey). Add some water to the bottom of the pan and cover. Reduce the heat to low and allow to steam and cook. Stir the contents periodically.
Keep an eye on the leeks and kale. Don't let them scorch, but allow them to reach a golden brown. Remove them from the heat and add to your recipe.
Wash, cube, and boil potatoes - I used a mixture of purple, Yukon gold, and new red - till they are fork tender. Once they are cooked, drain them. In a large mixing bowl, place the potatoes, leeks, kale. Add mayonnaise, mustard (in this case I had hot and sweet mustard from Trader Joe's) and season it all with smoked sea salt and freshly ground pepper. Make this the day before you need to serve it so that the flavors have time to develop.
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