Thai Roasted Potato Kale Salad

Thai Roasted Potato Kale Salad

Blushing Belle

There are so many fantastic flavors in this healthy Thai roasted potato kale salad, which is tossed with a light peanut dressing. To save yourself some time, chop the kale, make the quick peanut dressing and grate the zucchini while the potatoes cook. Everything will be ready to go once the potatoes come out of the oven!


Hint: Use as your grocery check-list or when at home preparing your recipe

${ item.separator }

${ item.metric_quantity }  
${ item.imperial_quantity }  

${ }

Product Used

(you're also free to use any kind of potatoes!)

Blushing Belle

Blushing Belle

Where To Buy


Preheat the oven to 400°F.

Cut the Little Potatoes in half, place on a baking sheet, then toss with olive oil, salt and pepper. Cook until tender when pierced with a fork and golden brown, stirring halfway through, about 30 minutes.

While the potatoes are roasting, make the dressing:

In a medium bowl, whisk together the lime juice, peanut butter, soy sauce, agave nectar (or honey), fish sauce, rice vinegar and chili garlic sauce. Whisk until smooth.

In a large bowl, mix the roasted potatoes, kale, grated zucchini and dressing. Toss to combine. Serve.

Little Potato Email

Sign up for a serving of our latest product news, promotions, nutrition info, kitchen inspiration, and our tastiest recipes in our monthly Recipe Club.

Sign Me Up

Little Potato Email signup

  • What do you want to learn from The Little Potato Company? Select all that apply to you below. We promise no spam and you can easily unsubscribe anytime.