Australian potato salad. We didn't know it existed, but when you swap mayo for a tangy vinaigrette and add charred greens, magic happens.
Recipe information
Yield
6 Servings
Ingredients
Preparation
Step 1
Prepare a grill for medium-high heat; lightly oil grate. Place potatoes in a large saucepan and pour in cold water to cover by 1". Season with salt and bring to a boil. Reduce heat; simmer until tender, 15–18 minutes. Drain and return to saucepan.
Step 2
Meanwhile, grill shallots, turning occasionally, until skins are blackened and flesh is tender, 15–20 minutes. Let cool. Halve lengthwise and scoop out insides (discard skins).
Step 3
Whisk lemon juice, vinegar, and 3 tablespoons oil in a large bowl; season with salt and pepper. Add cornichons, capers, and potatoes and toss to coat.
Step 4
Toss kale and remaining 2 tablespoons oil in a medium bowl; season with salt. Grill, tossing often, until charred and crisptender, about 1 minute. Fold into salad along with scallions, parsley, and shallots.
Do Ahead
Step 5
Potato salad can be made 1 hour ahead. Store tightly covered at room temperature.
