MMMMM, Yummy Potato Salad! What do you think of when you think about Potato Salad? I think about outdoor family gatherings, picnics, barbeques with memories of good times and lots of laughter. I am ready for it to be summer because I am craving Potato Salad and making all of the new memories that come with it. For me, Memorial Day is the official start of summer, and it will be here before you know it. I have already begun thinking about that first backyard party and MIRACLE WHIP saved the day when they asked me to share their Kale & Apple Potato Salad. It has a one-of-a-kind creamy blend of sweet and tangy MIRACLE WHIP. This recipe will have you and your guests’ mouth watering and it is quick to prepare too. I do want to let you know that I am being compensated for this post on behalf of MIRACLE WHIP but all opinions expressed are my own.
Here is the recipe but you can also find it by going to MiracleWhip.com (http://bit.ly/1efsMqN)
Prep Time: 20 min. | Total Time: 4 hr. 20 min.
What You Need
3/4 cup MIRACLE WHIP Dressing
1 Tbsp. GREY POUPON Dijon Mustard
2 tsp. cider vinegar
2 lb. new red potatoes, cut in quarters, cooked & cooled
4 cups coarsely chopped kale
1/2 cup thinly sliced red onion
2 apples, cored and diced
MIX dressing, mustard and vinegar until blended.
COMBINE remaining ingredients in large bowl; Add dressing mixture; mix lightly.
REFRIGERATE several hours or until chilled.
Tip: Sprinkle with poppy seeds or diced, cooked bacon, if desired.
Here are all of the ingredients that I used to make this salad. When making potato salad it is a good idea to use new potatoes. Don’t use the ones that have been sitting in the pantry and are growing on their own. New potatoes have a waxy texture, which helps them retain their shape after cooking, and the skins are soft and tender so they don’t need to be removed prior to cooking or eating.
Start by cutting the potatoes. The recipe suggests quartering the potatoes, but this left the potato chunks a little too big for my liking so cut them into smaller pieces, but it is all a matter of personal preference.
Put all of the potato chunks into a pot and cover with water. You want to boil the potatoes until they are pierced easily with a fork. Then remove from stove, drain the water and set aside to cool.
While the potatoes are boiling and cooling I began prepping the other ingredients. Next step is to dice the apples. I used an apple slicer to start and then cut into smaller pieces.
To keep the apple pieces from browning, put them in a bowl with water and a dash of lemon juice. The lemon juice will keep the apples looking fresh. Set aside until the end when you combine all of the ingredients, and drain the water before you add them to the recipe.
The kale I purchased already came chopped, but I wanted to chop it up fine before I added it to the recipe.
Thinly slice the red onion. You will only need half of the onion.
When all of the chopping is done, the potatoes should be finished cooking and starting to cool. You can run them under cold water to help them cool a little faster. Then I started on the dressing for the salad. Combined the MIRACLE WHIP, GREY POUPON and Cider Vinegar in a mixing bowl and stir until well blended.
Add all ingredients to a separate mixing bowl,
and stir until well combined.
MMMM, it looks delicious, doesn’t it?! I couldn’t make the salad without having some barbecued hot dogs to go along with it!
Is your mouth watering yet? It really is sooo good.
A single serving is 1/2 cup and is the perfect amount to go with any meal.
For more ideas on how to ensure your salads, dips and sandwiches don’t go unnoticed, visit MiracleWhip.com.