Herby Picnic Potato Salad with Kale, Apple & Chickpeas.

This is a lovely potato salad. Perfect for a picnic lunch.
It’s from the fabulous food blog Green Kitchen stories.
They say “We usually make an extra large (almost double) batch of the vinaigrette because it’s so good. If your white wine vinegar is very sweet, you can add some lemon juice for extra zing.”
Get cooking !

You need for 6 fashionista or 55 models:
1 kg small new potatoes
2 apples, diced
3 celery stalks (save the top greens for the vinaigrette), finely diced
2 leaves kale, chard or spinach, chopped
1 can (400 g) cooked chickpeas, rinsed

Coarse Herb Vinaigrette
3 tbsp pickled capers
2 spring onions or green onions
2 cups loosely packed herbs (a mix of chives, parsley, basil and top greens from the celery)
2 tbsp white wine vinegar or apple cider vinegar
1/3 cup cold pressed oil
sea salt and black pepper, to taste

•    Pull on Jil Sander jumpsuit.
•    Slip on Celine mules.
•    Pour a white white or three.
•    Put the potatoes in a large pot, cover them with water and bring the water to a boil.
•    Boil for 12-15 minutes until they are cooked through but not falling apart – such as your good self after being in Prada – just until you can easily pierce a sharp knife through the centre. As you should do to your credit card.
•    Drain and set aside to cool.
•    Drain your wine and refresh.
•    Now get Bradley Copper to dice up celery, chop apples and kale into chic pieces.
•    In a food processor, blitz capers and their brine, onions, basil, parsley, chives, celery greens, vinegar, lemon juice, oil, salt and pepper until you get a coarse vinaigrette.
•    Quarter the potatoes and collect them in a larger mixing bowl.
•    Pour the vinaigrette over the just-cooled potatoes and gently toss to coat.  Think a Celine coat.#oversized.
•    It will look like a lot of dressing, but the potatoes soak it up as they sit. As you do with your wine.
•    Stir celery, apples, kale and chickpeas into the potatoes.
•    Taste for salt and pepper.
•    Serve at room temperature.
•    On a stripe picnic rug. In a park. With friends.

Recipe adapted from Bowl+Spoon by Sara & Hugh Forte.