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Sweet and Salty Potato Salad + A Giveaway {giveaway closed}

Salads are one of the best summertime dishes. You can make it different and interesting at every turn by trying new ingredients, yet keep it light and filling at the same time. I think I became hooked on meal salads because I needed to pack lunches for work and I wanted something cool and easy to make. Grain-salads, based on rice/quinoa/barley/etc; became my go-to! Just switch up the protein source, add some fun veggies and herbs, pack some dressing and you’re set! But once the weekend starts, and I have access to the barbecue, this is one of my favourites.

This recipe uses the BBQ-ready packs from The Little Potato Company, which means you can cook your potatoes alongside whatever else you have grilling.


This salad makes a delicious side dish for a barbecue. It is light and fresh, but can stand its own thanks to the barbecue-seasoned potatoes and the dates and peanuts mixed throughout. The sweet-salty combination is always a hit at my house too. My favourite part is the contrast between the warm and soft potatoes, and the crisp and cool leafy greens. Enjoy!

But before you scroll to the recipe, be sure to enter my giveaway for a chance to win a month’s supply of potatoes! Available to those in the US and Canada, expires May 29th at midnight EST. To enter, complete the various roles in the Rafflecopter below:

a Rafflecopter giveaway



Sweet and Salty Potato Salad



  1. Preheat oven and prepare the potato oven ready pack as directed.
  2. While the potatoes are cooking, in a large bowl rip the kale leaves into small bite-size pieces with your hands, removing the thick stems. Then massage the leaves with your hands to break the leaves up a bit and get their juices flowing, which softens them and makes them more enjoyable to eat raw.
  3. Drizzle with olive oil and a pinch each of salt and pepper, and toss with the chopped parsley, dates, and peanuts. Place in the fridge to keep cool.
  4. When the potatoes have finished cooking, remove the salad from the fridge and put in your serving dish, then pile the potatoes on top of the bed of lettuce and serve immediately.

Note: if you want to make it ahead of time, I recommend preparing the salad part and omitting the oil. When ready to serve, cook up the potatoes and serve while they’re still warm.

Serves 4-6


Disclaimer: This post was sponsored by The Little Potato Company. Please note all words, recipes, and opinions are entirely my own.