Sunday, 13 March 2016

Recipe: Bacon and Kale Potato Salad

We were so hungry, I didn't get a decent photo!
Are you ready for the yummiest, most decadent potato salad ever? Sure, it has kale in it, but... well... you'll see.

I came up with this a few weeks ago when my friend was coming by for dinner. The kale was more of an after-thought, and honestly... it was added in because it was about to expire. My friend absolutely LOVED it, so I made it again last night because I love her!

This recipe is equally delicious in vegetarian style. Simply omit the bacon (and cook the kale in olive oil).

Bacon and Kale Potato Salad

- 5 or 6 medium potatoes - use whatever kind you like. I've used both red and yellow and both were equally good. Cook whole with some bay leaf and 2-3 cloves of garlic, drain and cool. Save the soft garlic cloves for the dressing. Once cooled cut the potatoes into bite-sized cubes.
- 1/2 lb or so of bacon, cut into small bits and cooked until crispy (I use kitchen scissors and just cut it right into the frying pan). Drain and SAVE the bacon grease in the pan!
- 1 1/2 to 2 C. kale, chopped into roughly 1" pieces - I've used red and green, and both were delish. I just slice it right through in one direction and break up any larger pieces.

- 1/2 to 3/4 C. mayo
- 1 tsp. Worcestershire sauce - I use the vegetarian kind
- 2-3 garlic cloves you cooked with the potatoes
- 2 tsp. fresh lemon juice
- 1 tsp. rice vinegar (adjust to taste)
- fresh cracked black pepper and salt to taste
- 1/2 tsp. dried parsley (or 1 tbsp. of fresh if you have it)
- 1/4 - 1/2 tsp. whole grain dijon mustard
- 1 - 2 tbsp. light-tasting oil
- 2 scallions (green onions), finely chopped

In the same pan that you cooked your bacon, turn the heat to medium (a bit lower if you're using gas). Add the kale, and toss to coat it in the bacon fat. Cover and cook 7-9 minutes. You want to soften it. Once soft, remove the cover and turn the heat up. Stirring often, cook the kale until it starts to get a bit crispy. Cook until it's about half crispy, half soft. Set aside.

In a large mixing bowl, mash the soft garlic cloves with a fork until it's a paste. Add the rest of your dressing ingredients and whisk together until smooth. Add in the rest of the ingredients and toss until well coated. Transfer to a serving dish with rubber spatula (you want to get all of the dressing!).

The first time I made this, I served it as a warm potato salad. I transferred everything to a glass oven dish and baked it at 400˚ for about 15 minutes. Last night I served it cold. Both are equally delicious, so go with your preference.

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