Roasted Potato Salad with Kale and Pickled Mustard Seeds

By TFerg

Crispy roasted potato with pickled mustard seeds, shallot and kale.

Ingredients

• 1 russet potato - medium diced (not peeled)
• 1 bunch of kale
• 1 shallot - peeled and thinly sliced
• 1 TBS brown & yellow mustard seeds
• 1 TBS sugar
• 1 TBS apple cider vinegar
• 3 1/2 C water
• olive oil
• 2 TBS pistachios - roughly chopped
• salt/pepper for seasoning (I use Mrs. Dash no salt original)

Details

Servings 2
Preparation time 15mins
Cooking time 20mins

Preparation

Step 1

Pre-heat oven to 450
Removed and discard the kale stems then finely chop the leaves
Place the diced potato on a sheet pan, drizzle with olive oil and season with salt/pepper, toss thoroughly to coat, then arrange in an even single layer. Roast for 14-16 min until brown and tender. Transfer to a large bowl.

In a small pot combine mustard seeds, sugar, apple cider vinegar, half of the shallots, and 1 1/2 cup of water. Season with salt/pepper. Heat to boiling on high, stir occasionally. Cook for 1-2 minutes or until combined and the sugar has dissolved. Remove from heat and set aside to cool, stirring occasionally for at least 10 minutes.

Heat a medium non-stick pan and add olive oil to medium/high heat until hot. Add remaining shallot and season with salt/pepper. Cook stirring frequently for 1-2 minutes or until softened. Add Kale to this, season with salt/pepper. Cook stirring frequently 1-2 minutes or until slightly wilted. Add 2 cups of water and cook stirring frequently 2-4 minutes or until the kale has wilted and with water has cooked off. Season with salt/pepper to taste. Remove from heat. Transfer this to the bowl of roasted potato.

Drain pickled shallot and mustard seed mixture then add it to the bowl of potatoes and kale. Season with salt/pepper. Stir thoroughly to combine.

Serve garnished with pistachios.