This is a variation of a potato salad which I created this summer for a friend who doesn't like mustard or mayo. It has since become my favorite. Yesterday we were trying to decide how to use up some potatoes, when I remembered we had extra kale and bacon. Perfect fall flavors. Tasty potato salad. This dish would be great for a potluck, or any gloomy fall day. Enjoy!
Bacon and Kale Potato Salad
- 5-6 small potatoes, enough for 4 cups cooked
- 4 hard boiled eggs
- 3 tablespoons apple cider vineger
- 2 tablespoons olive oil
- 1 teaspoon sugar
- 4 slices of bacon, cooked and chopped *for a veggie alternative, add 2 tablespoons rinsed capers
- 2 cups kale, chopped
Cut potatoes in half (skins on) and place in large sauce pan. Cover with cool water and add 1 teaspoon of salt. Bring to a boil and cook over medium heat until potatoes are fork tender and the potato skin peels away easily.
Meanwhile, add enough oil to cover a saute pan. Add kale and cook over medium high heat. Season with salt (lightly) and cook until bright green and wilted.
After potatoes are finished cooking drain, and peel. Cut them into bite size pieces and place them in large bowl. Add egg, olive oil, vinegar, sugar and salt and mix until well combined. Next, add kale and bacon. Mix well. Enjoy now or refrigerate for later.