Makes 4 sides or 2 mains

(via GoodFood)

3 celery stalks

½ bunch of kale

2-4 multicolour baby potatoes

1-2 apples

3 Tbsp whole grain mustard

2 Tbsp apple cider vinegar

6 Tbsp olive oil

Bring a large pot of salted water to a boil.

Medium dice the potatoes; medium dice the apples and toss with some vinegar to prevent browning. Small dice the celery, peel & mince the shallot.

Remove & discard the kale stems; roughly chop the leaves.

In a bowl, combine as much of the shallot as you’d like with the mustard and remaining vinegar. Whisk in olive oil until well combined; season with S&P to taste.

Add the potatoes to the pot of boiling water and cook, around 15 minutes, until tender when pierced with a fork. Drain thoroughly and transfer to a large bowl.

Add the apples, celery, kale, and as much of the vinaigrette as you’d like. Toss thoroughly to combine.