Kale and Potato Tarragon Salad

Nina Marcinowski


  • 2 lbs potatoes, boiled, cubed and keep warm in a bowl
  • 7 tablespoon olive oil
  • 1 onion diced
  • 1 bunch kale, remove stems, chop into bite size pieces
  • 1 clove mince garlic
  • 2 tablespoons vinegar
  • 2 tablespoons lemon juice
  • ¼ – ½ teaspoon tarragon

Sauté onions in 1 tablespoon oil, add kale and garlic till tender, about 5 minutes. Mix vinegar, lemon juice, ¼ teaspoon tarragon and rest of oil salt and pepper to taste. Add kale mix to potatoes, add dressing, be sure to do while hot. Add more tarragon it needed. Serve warm.

About MHOF

Many Hands Organic Farm has been in existence since 1982 and has been selling to the public since 1985. We were first certified organic by the Massachusetts chapter of the Northeast Organic Farming Association in 1987.

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