Potato Apple Kale Salad
Hearty, healthy, and packed with flavor, this Potato, Apple, Kale Salad is filling enough to be a meal on its own, but it’s also great as a side dish!
I love putting new and tasty spins on traditional recipes, and with this Potato, Apple, Kale Salad, there’s flavor, texture, and deliciousness in every bite.
This isn’t quite a potato salad, and it’s not just a kale salad. By combining four amazing ingredients and adding a tangy and flavorful dressing, you’ve got a meal-worthy salad that’s oh-so-good!
I love serving this salad in place of a traditional potato salad. It’s so colorful and pretty, and it comes together easily. Anything but ordinary, this salad always gets rave reviews, and I’m always handing out the recipe.
Perfect for potlucks and covered dish parties, it’s also a great fall salad recipe and would be a delicious addition to your Thanksgiving meal. Plus, it’s a vegetarian salad, which is always appreciated at gatherings and events. No matter how or when you serve it, get ready for smiles all around because this Potato, Apple, Kale Salad recipe is just that good!
- Mayonnaise or Miracle Whip – The creamy tanginess of Mayo or Miracle Whip is perfect in this salad!
- Dijon mustard
- Cider vinegar
- Red potatoes – Use small red taters, quarter them, cook them and cool them.
- Kale – Washed and coarsely chopped.
- Apples – Cored and chopped.
- Red onions – Thinly sliced.
How To Make The Best Kale, Apple, and Potato Salad
- Mix the mayonnaise or Miracle Whip, mustard, and vinegar in a bowl.
- Toss the dressing with cooked and cooled potatoes, kale, apples, and red onions.
- Refrigerate for several hours or until chilled.
- Serve and enjoy!
How To Cook The Potatoes for Salad
I love using baby red potatoes for this salad. I’ll quarter them so they’re in bite-sized pieces. Then, boil them in salted water for 5-6 minutes or until they are just barely fork-tender. Don’t overcook them, or they’ll fall apart in the salad. Then, drain the potatoes and chill them in the fridge until you’re ready to add them to the salad.
How To Prep This Salad Ahead Of Time
This is an easy salad to make ahead of time; here’s how I do it:
- Cook the potatoes and pop them into the fridge up to 2-3 days in advance.
- The kale can be washed and chopped and popped into a zipper-top bag with a paper towel inside and refrigerated for 1-2 days.
- You can make the dressing up to a day in advance.
- Make the whole salad a day in advance and keep it in the fridge until you’re ready to serve.
- Top this salad with cooked crumbled bacon, poppy seeds, or toasted pecans for an extra bit of flavor!
- Use baby kale or use the smaller, younger leaves from a bunch of kale.
- Use sweeter apples in this kale salad recipe for a burst of fresh sweetness.
- When you cook the potatoes, cook them in salted water, so they’re properly seasoned.
- Making potatoes for dinner? Make extra to use in this salad.Got leftover kale? Add it to soup, a garden salad, or top a sandwich with it.
This is an amazing salad, and I love enjoying it with a bowl of soup, but it’s also terrific on its own or at a meal. Serve it with baked pork chops, salmon or shrimp, or your favorite meal. I love taking this dish to BBQs and cookouts, and family events.
Store leftovers in an airtight container in the fridge for 2-3 days. This salad will not freeze; it is best eaten fresh.
Kale & Apple Potato Salad
- ¾ cup MIRACLE WHIP Dressing
- 1 Tbsp. GREY POUPON Dijon Mustard
- 2 tsp. cider vinegar
- 2 lb. new red potatoes quartered, cooked and cooled
- 4 cups coarsely chopped kale
- 2 apples chopped
- ½ cup thinly sliced red onions
- MIX MIRACLE WHIP dressing, mustard and vinegar until blended.
- COMBINE remaining ingredients in large bowl. Add dressing mixture; mix lightly.
- REFRIGERATE several hours or until chilled.