0 Ratings
2 lb Baby White Potatoes
0.5 Lemon (zest & juice)
2 tbsp Prepared Horseradish
1 tbsp Fresh Dill, chopped
0.25 tsp Salt & Black Pepper
0.25 cup Olive Oil
2 cup Baby Kale
0.5 cup Walnut Halves, roughly chopped
Place potatoes into a medium pot; add 1 tsp salt, and cold water to cover potatoes. Bring potatoes to a boil and cook until tender, approximately 10 minutes.
In a medium bowl, combine lemon zest & juice, horseradish, and dill. Season with salt & black pepper. Whisk in olive oil and mix well; set aside until ready to use or refrigerate overnight.
Remove potatoes from heat and drain; set aside to cool.
Once cooled, slice potatoes in half lengthwise and place into a medium bowl.
Add baby kale, walnuts, and dressing; toss to coat. Serve hot or chill until ready to eat.
Preheat grill to medium-high. Combine potatoes with 2 tbsp olive oil and toss to coat. Place potatoes onto grill and cook for 3-4 minutes or until grill marks become visible. Remove from grill and place back into the bowl; combine with remaining ingredients.
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