Disclosure: This post is sponsored by MIRACLE WHIP as part of a their blogger network. All year long look for great new recipes for you to try pop up here courtesy of MIRACLE WHIP. All opinions are 100% mine.
I’ve realized over that last few years that I’m a summer gal. I think you either are or you aren’t– some people I know can’t wait for summer to be over, but not me. I relish the structure free days, the HOT sun and the opportunity to be outdoors. Here in Kentucky the summers can get very hot and humid, but would you believe that after almost 20 years that I now don’t mind the humidity at all?
The “official” kick off of summer is coming up, Memorial Day, it’s a bit earlier this year than normal, but I’ll take it. I’m hoping for great weather so that we can spend a day out on the lake then come back and enjoy a nice BBQ on a cool summer evening. With the way the weather has been this year, who knows what will happen.
Today I’ve got a delicious new summer salad recipe for you to try, MIRACLE WHIP Kale and Apple Potato Salad. It’s a fun new twist on traditional potato salad. This salad has two of my very favorite salad ingredients in it, purple onions and apples. I love the sweetness of onions and the crunch of the apples in a salad.
It also has kale in it, which I admit is new to me for potato salad, but I decided that it’s a great addition. The kale gives the salad a fresh and light feel, which is great for a hot summer day.
MIRACLE WHIP Kale and Apple Potato Salad
- ¾ cup MIRACLE WHIP Dressing
- 1 Tbsp. GREY POUPON Dijon Mustard
- 2 tsp. cider vinegar
- 2 lb. new red potatoes quartered, cooked and cooled
- 4 cups coarsely chopped kale
- 2 apples chopped
- ½ cup thinly sliced red onions
- MIX dressing, mustard and vinegar until blended.
- COMBINE remaining ingredients in large bowl. Add dressing mixture; mix lightly.
- REFRIGERATE several hours or until chilled.
A few tips:
You don’t need to peel red/new potatoes- the skin is not tough
Make sure you let the potatoes cool completely after you cook them
To cook the potatoes, boil them in salted water- or if you have a pressure cooker you can use that also ( I really should learn to use my pressure cooker *wink*)
Cook the potatoes until they are fork tender (meaning a fork pierces the potato easily)
You can use any type of apples you like, I chose Fuji because those are the type we like to eat, I think the recipe would be really good with Granny Smith apples too.
Enjoy!! For more ideas on how to ensure your salads, dips and sandwiches don’t go unnoticed, visit MiracleWhip.com . I’m MIRACLE WHIP and Proud of it! Are you??
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