Purple Potato and Kale Salad with Cilantro-Tahini Dressing
Serves 4

  • 5 to 6 small purple potatoes
  • 2 cups chopped kale
  • 1⁄2 cup chopped tomatoes
  • 13⁄4 teaspoons fresh lime juice
  • 1 cup chopped cilantro, plus more for garnish
  • 1 clove garlic, peeled and chopped
  • 1⁄4 cup plus 2 tablespoons tahini
  • 1⁄2 teaspoon salt, or to taste
  • 1 teaspoon cayenne pepper
Place the potatoes in a medium saucepan and add enough water to cover. Bring to a boil, reduce the heat to medium, and cook for about 10 minutes, or until tender when pierced with a fork. Drain the potatoes and let them cool. Once cooled, peel if desired and cut into 1⁄2-inch cubes. Place the kale and tomatoes in a skillet or saucepan and sauté for 2 to 3 minutes, or until the kale has softened slightly. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan. Add 1⁄4 teaspoon lime juice and let cool. In a blender, combine the cilantro, garlic, tahini, salt, cayenne pepper, remaining lime juice, and 2 tablespoons water. Blend until smooth. To serve, prepare a bed of the cooked kale and tomatoes in a large salad bowl, top with the boiled potatoes, and spoon the dressing over the top. Garnish with chopped cilantro, if desired. NOTE: If you’d like an especially pretty salad, peel the potatoes; with the skins left on, the potatoes will be a bit harder to cut neatly but will still taste great.