POTATO SALAD WITH KALE AND BACON

Potato Salad with Kale and Bacon.  Yup that’s right.  Bacon.  Cause bacon makes everything better!

When I first was thinking about this recipe I was trying to think of some awesome story to tell all of you about potato salad.  And I wish I had a cool story, but I don’t. I know, I know, sad day.  (I love hearing back stories to why and how a recipe came to be) I did however, want to step out of the potato salad “box” for this recipe.  You see, most potato salads are mayo based and I didn’t really want that, but I still wanted to give you that potato salad vibe.

There are a few tricks to making sure you have a bomb ass potato salad.

1. Use yukon gold or red potatoes.  These potatoes don’t get as mushy as a russet potato does.
2. Try roasting your potatoes first instead of steaming them.
3. Don’t pour the dressing in until everything has cooled down.

I never peel my potatoes.  Mostly because I’m lazy AF, but honestly I don’t really see any need to peel anything really.  But if you just can’t stand potato skin for some odd reason then peel away my friend, peel away!

I really love the addition of kale and bacon to this potato salad.  It just makes the flavors pop that much more.  And of course I can’t forget the Tessemaes Creamy Caesar dressing to top it all off.  It’s something different, but not too different and the flavor combination will send you straight to flavatown.  I promise.

I like this cold,as most potato salads are a “cold dish,” but you are more than welcome to eat this warm if you’d like.

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POTATO SALAD WITH KALE AND BACON

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 4

Ingredients

• 4 large red potatoes, diced
• 4 strips of bacon, chopped
• 4-6 kale leaves, torn
• 1/4 red onion, diced
• 1/2 bottle of Tessemaes Creamy Caesar Dressing
• 1 tsp smoked paprika
• 1 tsp corriander
• 1 tsp garlic powder
• 2 tsp sea salt
• spray oil
• Optional: Chopped green onion

Instructions

1. Preheat oven to 400 degrees F. (204 degrees C)
2. Dice up potatoes and place on a baking sheet. Spray potatoes with spray oil.
3. Mix seasoning together in a small bowl and then sprinkle over potatoes. Toss to combine.
4. Bake for 25-35 minutes depending on how big your diced potatoes are.
5. While potatoes are roasting, cook up chopped bacon. Once bacon is done, remove and set aside.
6. In same pan, add the kale and onion. Cook, stirring frequently for about 5 minutes or until kale is bright green and starts to wilt.
7. Once potatoes are done, add to a bowl and mix in kale and bacon.
8. Place in fridge until cold (about 30 minutes)
9. Once potato salad is cold, pour Caesar dressing all over the top. Mix and garnish with green onions.

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Are you potato salad lovers?  Or do you usually pass on it when you see it at gatherings with family and friends. I judge whether or not I’m going to eat it by the amount of mayo that has been slathered on it!! Haha.

Whole30: yes

Paleo: no, sub with sweet potatoes.