Name: Potato Salad with Grilled Kale
Yield: 6 Servings
Ingredients: 5 tablespoons olive oil, divided, plus more; 2 pounds waxy fingerling potatoes; Kosher salt; 1 pound shallots (about 12), unpeeled; 3 tablespoons fresh lemon juice; 1 tablespoon apple cider vinegar; Freshly ground black pepper; ¼ cup chopped cornichons; 2 tablespoons drained capers; 1 bunch Tuscan kale, ribs and stems removed; 3 scallions, sliced; 1 cup parsley leaves with tender stems

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Chris Searl

When you swap mayo for a tangy vinaigrette and add charred greens, magic happens.

Recipe notes