Colcannon, mashed potatoes with kale or cabbage mixed in, is a traditional Irish potato recipe that you may have on your table this St. Patrick’s Day. But I’ve got a warm potato salad recipe that plays along those same lines (potatoes and kale) but is a bit lighter than the traditional dish and a bit more flavorful. It’s easy to make and you could even make it the next day if you’ve got some leftover boiled potatoes and want to mix up your corned beef leftovers.
This is a potato recipe that you can use for more than a side dish to a big hunk of corned beef. But, since it’s getting near that day, I thought I’d post this up now. Especially since the two main ingredients in this recipe just so happen to be the same as in the Irish dish: colcannon.
It’s kind of a version of my mom’s German potato salad which is vinegary, slightly sweet and oh so comforting. Of course her recipe includes bacon (which you could totally do in this one) and this one does not. I thought it wouldn’t be fair for the corned beef to have to compete with bacon in a side dish. (I’m thoughtful like that.)
Melissa’s Produce sent me a great care package to help put together a pretty good St. Patrick’s Day spread, minus the meat. So I used fingerlings and baby dutch potatoes (so buttery!) for this one. And then I used THE.CUTEST.VEGETABLE….kale sprouts. They’re like little baby kale’s. If you click on the link, you can see what they look like and learn a bit about them too. Yes, they’re kale. No, they’re not as hard and chewy as the regular kale. Remember…these are sprouts. So they’re picked little.
I really like this potato recipe because it’s got a lot of different flavors and textures going on in it. The potatoes are soft, the kale sprouts soften up (very quickly) and you get a nice crunch from the red onions. The dressing gets its tang from the vinegar, a hint of sweet from a touch of sugar and zip from a bit of mustard powder. It really is a cinch to pull this together.
So why not dump the mashed potatoes this year and whip up some healthy potato recipes (no, that’s not an oxymoron)?
- 2 Pounds Small, Mixed Potatoes (cut in half or equal size pieces)
- 3 Tablespoons Apple Cider Vinegar
- 1 Tablespoon Olive Oil
- 2 Teaspoons Sugar
- 1 Teaspoon Powdered Mustard
- Freshly Ground Black Pepper
- 1 3 Ounce Package Kale Sprouts (ends trimmed and leaves roughly chopped)
- ¼ Medium Red Onion (sliced thin)
- Fill a large pot with water and 1 tablespoon of salt and bring to a boil.
- Once boiling, add potatoes to the water.
- Let water come to a boil once again and cook for 20-30 minutes (potatoes are done when they pierce easily...but don't cook them to mush).
- While potatoes are cooking, mix up the dressing.
- Add the vinegar, oil, sugar, mustard, a pinch of salt and a few grinds of pepper to a small dish and whisk to combine.
- Drain the potatoes and toss the kale sprouts into the hot pot the potatoes were just cooking in.
- Toss the sliced onion into the pot.
- Now add the potatoes back to the warm pot.
- Pour dressing over the contents of the pot and gently stir to coat everything. (I use a wooden spoon so I don't mash up the potatoes too badly).
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