Young, unsprayed dandelion greens also work really well in this recipe giving a nice lemony flavor to the salad.  Replace the kale with the coarsely chopped greens, but do not cook with the potatoes and green beens.  Instead, after draining, but before cooling gently stir in dandelion greens allowing them to wilt.  Add dressing and follow the rest of recipe as described.


You can also add crispy crumbled bacon and serve this salad warm for an updated Warm German Potato salad.  Add one teaspoon sugar or honey to the dressing.


Kale-idoscope Potato Salad – serves 6

1/2 pound small new red potatoes, scrubbed and quartered

1/2 pound small new purple potatoes, scrubbed and quartered

1/2 pound fresh green beans, trimmed, scrubbed and quartered

2 cups kale,  trimmed of stems, torn into bite-sized pieces

3 tablespoon olive oil

3 tablespoons white wine vinegar

1 tablespoon minced fresh rosemary (or 1 teaspoon crushed dried rosemary)

1/4 teaspoon salt

1/4 teaspoon ground pepper

1/4 cup thinly sliced green onions or 3 Tablespoon minced fresh chives


In a stock pot, cook potatoes in boiling water, covered, for 10 to 15 minutes or until tender but not falling apart. Add beans and kale to the last 3 to 5 minutes of cooking. Drain well.

In a medium bowl stir together oil, vinegar, rosemary, salt, and pepper. Add to potato mixture.  Toss mixture gently. Chill, allowing flavors to combine.  Stir in onions. Serve while still slightly warm, at room temperature or well chilled.