Potato and Kale Salad

Potato and Kale Salad

SERVES: 2 | PREP TIME:  45 min | COOK TIME:  5 min

The humble potato is the star of this recipe, with the earthy beetroot or swede pairing perfectly with the tangy Roquefort. This is a super nourishing alternative to a traditional potato salad, packed with Vitamin A, Vitamin C, Calcium and fibre. You can also prepare the root vegetables ahead of time so it takes minutes to assemble. In fact, I prefer using potatoes that have cooled down in this recipe as they have less impact on your blood sugar to warm potatoes.

New Potato Salad


250g potatoes
2 Beetroot (or 1 swede)
100g Kale
3 Spring Onions, sliced
1-2 garlic cloves (or wild or wet garlic)
1 tsp cumin seeds (optional)
Handful of Parsley
Extra virgin olive oil


1. Preheat the oven to 180’c and bring a pot of salted water to the boil. Wash the potatoes and beetroot.

2. Leaving the skins on, chop the potatoes into bite size pieces. Add the potatoes to the pot and reduce to a simmer for 20 mins until softened.

3. Meanwhile, peel the beetroot, chop into quarters and place on a baking tray. Season, drizzle with olive oil and the cumin seeds and bake for 45mins (you can roast the beetroot in advance as they keep in the fridge for up to a week)
If you are using swede, peel, slice and roast for 15mins
When the potatoes and beetroot are nearly ready, wash and tear the kale leaves into bite sized pieces. Add 1 tbsp olive oil to a pan on a medium heat. Add 2 cloves of minced garlic and the kale and sauté for 3 mins until wilted.

4. Place the kale on your serving dish. Fry the potatoes in the same pan for 2 mins to brown.

5. Add to the kale, along with the beetroot, spring onions, chopped parsley, crumbled Roquefort and a drizzle of olive oil to serve.


Recipe by Founded Nutrition. www.foundednutrition.com @founded_nutrition