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Thursday, July 20, 2023

Farmer's Market Potato Salad- Vegan and Oil-Free

Vegan potato salad with kale

It's potato season in Pennsylvania, and I'm making a lot of potato recipes. 
The little red and yellow tender potatoes are my favorites to use to make a delicious summer potato salad with green beans, baby kale, red onion, herbs, and spices.
Continue to get the recipe

The farmer's markets had a prolific crop this season of both red and yellow potatoes. 

person holding red potatoes

And their curly kale and red onions were beautiful too. 
I decided to make a salad using all my fresh from the farmer's market produce!!

macro shot photography of lettuce

I cut the kale into really small ribbon like pieces to make it easier to chew. 

salad, potato, kale, red onion
I made two batches. To the 2nd batch I added hot cooked green beans to the mix at the end to help wilt the kale. I could have added raw of slightly blanched green beens for a crunchier texture. 

 It's healthy, gluten-free and vegan salad that is versatile and seasonal. Dark greens are such an important part of a healthy diet, yet I tend to neglect eating them. This is a perfect way to include more kale in your menu. 

potato salad with kale and green beans, vegan

I dressed my beautiful salad with lemon juice and herbs de Provence. 
You might enjoy your favorite Italian style dressing.

6-8 medium- small red potatoes, washed and quartered (halved if very small) 
1 large handful of kale, washed and remove ribs
1/2 red onion
optional: 1 cup of cooked or raw green beans
Steam the quartered potatoes (see directions below) 
Cut out the ribs from the kale and slice the leaves into thin ribbon type slices
Slice the onion in 1/2 moons slices

Assemble all the ingredients and toss with your favorite salad dressing. I simply add lemon juice and fresh herbs. 
Add salt and freshly cracked pepper to taste.
Serves two for lunch (could add chickpeas) or 4 sides

Additional Recipes With Kale 
If you like kale, you might enjoy my blueberry kale salad (link), my dazzling Thanksgiving wilted kale salad (link) or perhaps a mild and creamy cauliflower/kale soup (link).

purple and white flowers on brown wooden box

cauliflower kale soup, vegan
mild cauliflower./kale soup

1. To steam the quartered potatoes in the Instant Pot. Place a steamer basket into the IP. Add the potatoes and 3 cups of water. Secure lid and set pressure cooker for 4 minutes. When done, release steam according to the manufacturers directions. When all steam is released, carefully remove the potatoes and add to a large bowl.
2. If you do not have an IP (Instant Pot), steam in a steamer basket in a pot or boil in water. Your choice.

kale blueberry salad, vegan, gluten free


  1. This sounds delicious. I love potato salad.

  2. The flowers and oregano from farmer market look really fresh and beautiful.

  3. Judee, the salads look lovely. Soup too. Healthy and delicious. The baby potatoes from the farmers market are so flavorful. Nice!!

  4. I am picking kale from the garden now. Great idea for it! Thank you!

  5. What a beautiful salad! Also, how did I not know it's potato season?! 🥔🤷‍♀️

  6. I appreciate that you've created a vegan version of this classic salad without compromising on taste or texture. The combination of colorful vegetables and the creamy dressing make it a feast for the eyes and the taste buds.

  7. I normally avoid potato salad because I don't like all the mayonnaise, but your salad with kale and green beans really appeals!

  8. I'm a huge fan of potato-based dishes - delightful.

  9. Such a wonderful salad with some simple yet great flavours and textures (great use of kale!) I look forward to new potatoes in our area to enjoy a potato salad.


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