A colorful and fresh dill potato salad dish with red kale and radishes tossed in a maple Dijon vinaigrette. Add some cooked chicken, shrimp, or tofu to make it a full meal deal!

15 mins
25 mins


  • Bowl
  • Parchment paper
  • Baking sheet


  • 4 cups red kale
  • 2 radishes, thinly sliced
  • 1/4 cup fresh dill, roughly chopped
  • 1 1/2 cups Little Potatoes, halved
  • 1/2 tsp garlic salt
  • 1/2 Tbsp olive oil

Lemon Maple Dijon Dressing:

  • 1 lemon, juiced
  • 2 Tbsp pure maple syrup
  • 2 Tbsp olive oil
  • 1 Tbsp Dijon mustard


  • Step 1

    Preheat oven to 400 °F.

  • Step 2

    Toss halved potatoes in a bowl with garlic salt and half a tablespoon of olive oil.

  • Step 3

    Place parchment paper over a roasting pan and spread creamers over the pan and roast for 25 minutes or until fork tender.

  • Make the Salad:

    Add kale to a large bowl and sprinkle over a pinch of salt.

  • Step 5

    With clean hands massage kale to soften slightly.

  • Step 6

    Add in radish and dill with the massaged kale.

  • Step 7

    Set the salad aside and prepare the dressing.

  • Step 8

    Add all of the dressing ingredients to a small blender and blend until slightly emulsified (the dressing won’t thicken too much, it’s a thinner dressing), or alternatively you can whisk in a bowl.

  • Step 9

    When the potatoes are done add them to the salad and pour over the dressing, toss everything to combine. Enjoy!