Potato Salad with Grilled Kale
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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