2 pounds small potatoes, scrubbed
1 pound kale, coarse stems discarded and the leaves washed well and cut into 1-inch pieces
2 tablespoons Dijon-style mustard
2 tablespoons red-wine vinegar
1/3 cup olive oil
3 tablespoons thinly sliced scallion
- In a kettle combine the potatoes with enough water to cover them by 2 inches, bring the water to a boil, and simmer the potatoes 15 to 20 minutes, or until they are tender.
- Transfer the potatoes with a slotted spoon to a colander, reserving the cooking liquid, and in the reserved cooking liquid boil the kale, stirring occasionally, for 10 minutes.
- Drain the kale in a sieve, refresh them under cold water, and squeeze them dry in a kitchen towel.
- In a bowl whisk together the mustard, the vinegar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it emulsified.
- Quarter the potatoes and add them to the dressing. Add the kale, pulling them apart to separate the leaves and the scallion and toss the salad well.