May 21, 2014 26

Grainy Mustard Potato + Massaged Kale Salad

I have a little secret that I’m going to share it with all of you, so please, please, don’t judge me. When I was a kid and well into my I LOVED creamy, overly-indulgent, all whipped up, mayonnaise rich potato salad. I could eat gallons of it. Yes really, I could eat gallons of this nasty stuff. Now, the thought of stuffing my face with that kinda makes me wanna gag {yep I went there}.

I wanted to make a refined potato salad, one that’s bursting with flavor, depth and class. One that you could feel proud to serve at all your barbecues, parties and picnics this summer. This Grainy Mustard Potato + Kale Salad, is exactly that.

This salad is perfect served warm or cold and it keeps well when stored in the refrigerator, so go ahead, be prepared and make this dish a head of time.




Grainy Mustard Potato + Massaged Kale Salad

Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4 – 6


  • 8 – 10 small yellow potatoes, quartered
  • 3 cups finely shredded lacinato kale
  • 1/2 tablespoon fresh lemon juice
  • 3 tablespoons olive oil
  • 1/4 cup of Maille Whole Grain Mustard
  • 1/2 teaspoon garlic powder
  • 2 tablespoons fresh chives or scallions, chopped
  • 3 generous pinches of sea salt + more to taste if desired
  • 1/4 teaspoon coarse ground pepper

Cook the potatoes in boiling water until tender. Drain the potatoes when they are done cooking and set aside.

In a medium bowl toss the finely shredded kale with the lemon juice, 1 tablespoon of olive oil and a pinch of salt. Massage together with your hands for no less than 3 minutes.

In a small mixing bowl combine the remaining olive oil, mustard, garlic powder, chives, pepper and remaining sea salt. Mix well until the dressing is smooth and creamy. Pour the dressing over the potatoes and kale. Toss it all together until everything is combined well.

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26 Responses to "Grainy Mustard Potato + Massaged Kale Salad"

  1. Reply

    Joy // For the Love of Leaves

    June 20, 2013 at 12:01 am

    Yum! This sounds fantastic! And sooo much better than the traditional kind. I’m definitely trying this!

    • Reply


      June 20, 2013 at 11:20 am

      Hi Joy! It is fantastic and super easy to make. I hope you like it. Thanks for stopping by! XO Sherrie

  2. Reply

    Stephanie Abt

    June 20, 2013 at 11:48 am

    I’m going to make this this weekend! Love you Sher :)

    • Reply


      June 20, 2013 at 12:03 pm

      Steph you’ll LOVE it!

  3. Reply


    June 22, 2013 at 12:56 pm

    I started making this today…and midway through, I began doubting you…but I plugged along…and this is fabulous!!!! Not sure why but as I was mixing the dressing I really was having second thoughts…but…YUM. Thank you!

    • Reply


      June 22, 2013 at 5:00 pm

      Sue, why the doubt?! I wouldn’t steer you wrong. I’m so glad you loved it.
      XO Sherrie

  4. Reply


    July 4, 2013 at 7:58 pm

    With my severe allergy to SOY, I am always looking for new recipes where I can make my favorite foods again without mayonnaise (I have not found a soy free version yet and don’t have time to make my own. No, I cannot have soybean oil, much to peoples surprise).

    I have used avocados for my tuna sandwiches recently and even deviled eggs. I didn’t think about potato salad. Can’t wait.


    • Reply


      May 24, 2014 at 11:32 pm

      I have a similar problem. I can’t eat canola oil so it’s difficult to find dressings or condiments. As far as mayo goes, check out veganaise. They make a grape seed version. I bought it at whole foods. I’m not a vegan, but I swear it’s delicious. Even my boyfriend likes it.

  5. Reply


    July 7, 2013 at 12:11 pm

    Had this for dinner and it was awesome ! Had left overs on the boat the next day. Yummy indeed

  6. Reply


    September 5, 2013 at 5:05 pm

    This sounds amazing, even if I do like all kinds of standard potato salad. What kind of potato salad has dairy AND mayonnaise?

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  8. Reply


    March 25, 2014 at 1:41 pm

    Hi! Do you think I could make this without the mustard, my husband hates mustard, and have still come out good?

    • Reply


      March 25, 2014 at 1:47 pm

      Hi Tela – thanks for stopping by! You could certainly try, it wouldn’t change the consistency much, but the mustard gives it a certain little zing. I would suggest in place of the mustard use a tablespoon of white distilled vinegar. Hope it works out for you! XO SHERRIE

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  12. Reply

    Sylvie | Gourmande in the Kitchen

    June 4, 2014 at 2:49 am

    I’ve always put mustard in my potato salads and the grainy kind is the best, next time I’m adding kale too that sounds so good!

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  19. Reply

    Nina Lyman

    August 7, 2014 at 5:36 pm

    I clicked on a recipe I really wanted..called creamy dreamy avocado potato salad and it came up the grainy mustard one..i cannot find the one i want…why..where is posted a photo of it..very very frustrating

    • Reply


      August 7, 2014 at 5:40 pm

      Hi Nina,

      Sorry for your frustrations – I responded to the email that you sent me this morning. I’m not sure where the recipe was posted on Facebook, but it wasn’t from my account…that recipe has been updated and the old recipe that you’re referring to has been taken down for many months. Hopefully the email I sent you will answer your questions.

      Thanks for stopping by + for reading :))


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