Rustic Fingerling Potato Salad

Teresa Blackburn
  • Yield: 8 servings


4cups fingerling potatoes (about 2 pounds)
1teaspoon coarse salt
-- Freshly ground black pepper
1tablespoon olive oil
2cups shredded radicchio
1 1/2cups chopped green kale
2cups shredded Brussels sprouts
3/4cup shaved Parmesan cheese
-- Finely grated rind of 2 lemons
1/3cup freshly lemon juice
2/3cup olive oil
1tablespoon Dijon mustard
1clove garlic clove, finely chopped
1teaspoon coarse salt
1teaspoon freshly ground black pepper


  1. Preheat oven to 425F.
  2. To prepare salad, boil potatoes in a large pot of water 10 minutes. Drain well
  3. Place potatoes on a baking sheet and sprinkle with salt and pepper. Drizzle olive oil on top and toss to coat. Roast 15 minutes.
  4. Combine radicchio, kale and Brussels sprouts in a large bowl. Add cheese and toss.
  5. To prepare dressing, place all ingredients in a food processor and blend until emulsified.
  6. Pour vinaigrette over greens and toss. Add potatoes and toss. Garnish with grated lemon rind.

Nutritional Info *per serving

  • Calories 317
  • Fat 22g
  • Cholesterol 5mg
  • Sodium 777mg
  • Carbohydrate 25g
  • Fiber 4g
  • Protein 7g