St. Patrick's Day Potato Recipe
Prep time
Cook time
Total time
A lighter take on colcannon. This potato recipe mixes potatoes and kale in a tangy vinaigrette to make a warm potato salad side dish for corned beef.
Recipe type: Side Dish
Cuisine: German
Serves: 4-6
  • 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
  • Salt
  • Freshly Ground Black Pepper
  • 1 3 Ounce Package Kale Sprouts (ends trimmed and leaves roughly chopped)
  • ¼ Medium Red Onion (sliced thin)
  1. Fill a large pot with water and 1 tablespoon of salt and bring to a boil.
  2. Once boiling, add potatoes to the water.
  3. 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).
  4. While potatoes are cooking, mix up the dressing.
  5. Add the vinegar, oil, sugar, mustard, a pinch of salt and a few grinds of pepper to a small dish and whisk to combine.
  6. Drain the potatoes and toss the kale sprouts into the hot pot the potatoes were just cooking in.
  7. Toss the sliced onion into the pot.
  8. Now add the potatoes back to the warm pot.
  9. 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).
  10. Serve.
You could add cooked crumbled bacon to this dish if you like.
Recipe by My Man's Belly at