Fingerling Potato Salad with Heirloom Tomatoes and Baby Kale

Active Time: 10 minutes • Total Time: 0 minutes

Yields: 4 Servings

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  • 2 lb fingerling or red creamer potatoes, cooked in salted water, drained and quartered
  • 2 cups heirloom tomatoes, cut in bite-sized pieces
  • 1 ½ cups green beans, cut in 1" pieces, blanched in salted water, cooled and drained
  • ½ cup Earthbound Farm Organic Red Onion, diced
  • 3 cups Earthbound Farm Organic Baby Kale, coarsley chopped
  • 1 cup pitted Kalamata olives, halved
  • 2 Tbsp capers, drained
  • 1 cup parsley, chopped
  • 2 Tbsp fresh oregano, chopped
  • ½ tsp red chili flakes
  • salt to taste
  • ⅓ cup olive oil
  • ¼ cup lemon juice

Move over mayo-based potato salads…dig into a more nutritious, delicious and seasonally-inspired twist on a favorite, late summer cook-out side dish. We love this recipe because it’s hearty and satisfying but won’t weigh you down. It packs a greens punch with Earthbound Farm Organic Baby Kale, which marries well with the other Mediterranean-inspired ingredients and adds a lot of bright color and deep flavor. Not to mention, this potato salad is the perfect bridge from summer to fall, when it’s all about enjoying heirloom tomatoes in all of their juicy, delicious and colorful glory.

Toss all ingredients together in a large bowl.

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