A twist on the Potato Salad, this Kale and Apple Potato Salad is delicious and perfect to bring to your neighborhood BBQ. An easy DIY recipe tutorial idea! This is a sponsored post on behalf of Miracle Whip. All opinions are mine because I love sharing yummy recipe ideas with you!
What do you think of when you think about Potato Salad? I think about outdoor family gatherings, picnics, and barbecues with memories of good times and lots of laughter.
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.
You can also find the recipe by going to MiracleWhip.com
Kale & Apple Potato Salad
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.
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.
Stir until well combined.
MMMM, it looks delicious, doesn’t it?! The salad isn’t complete without a barbecued hot dog to go along with it!
A single serving is 1/2 cup and is the perfect amount to go with any meal.
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