Recipe Collab: Creamy Tarragon Potato Salad with Quinoa and Lacinato Kale

Potato salad is arguably one of the top five best things about summer. We gave this classic cookout side dish a modern (and healthy) twist with the addition of Toasted Quinoa, kale, and by swapping traditional mayo for egg-free Vegenaise from Follow Your Heart



  • 3 cups Yukon Gold potatoes, diced
  • 1 cup cooked I Heart Keenwah Toasted Quinoa, Tricolor
  • 1 cup lacinato kale
  • 1/2 cup tarragon, finely chopped
  • 1 stalk celery, finely diced
  • 3 stalks scallions, finely chopped
  • 1 lemon, zested and juiced
  • 2 cloves garlic, minced
  • 1 Tbs Kosher salt
  • 2 Tbs Dijon mustard
  • 1/3 cup Follow Your Heart Vegenaise
  • 2 Tbs olive oil


  1. Boil diced potatoes for 7 minutes in salted water; drain and allow to cool to room temperature.
  2. To make dressing, whisk together lemon, garlic, salt, mustard, Vegenaise and olive oil.
  3. In a separate mixing bowl, combine potatoes with celery, tarragon, kale, and quinoa.
  4. Toss with dressing and serve.