Potato Salad with Grilled Kale
Australian potato salad. We didn’t know it existed, but when you swap mayo for a tangy vinaigrette and add charred greens, magic happens.
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Ingredients
Method
Prepare a grill for medium-high heat; lightly oil grate. Place potatoes in a large saucepan and pour in cold water to cover by 1". Season with salt and bring to a boil. Reduce heat; simmer until tender, 15–18 minutes. Drain and return to saucepan.
Meanwhile, grill shallots, turning occasionally, until skins are blackened and flesh is tender, 15–20 minutes. Let cool. Halve lengthwise and scoop out insides (discard skins).
Whisk lemon juice, vinegar, and 3 Tbsp. oil in a large bowl; season with salt and pepper. Add cornichons, capers, and potatoes and toss to coat.
Toss kale and remaining 2 Tbsp. oil in a medium bowl; season with salt. Grill, turning often, until charred and crisp-tender, about 1 minute. Fold into salad along with scallions, parsley, and shallots.
Do Ahead: Potato salad can be made 1 hour ahead. Store tightly covered at room temperature.