I know you’re planning the 4th of July week-end and good things to eat will be part of the festivities. Whether you’re grilling ribs, burgers, brats or dogs sides will make a meal. Some of you know that as a recipe developer with the Kraft Kitchens I’ve created a hefty file of salads for just about any eating occasion. When it comes to pairing side dishes with grilled foods count on potato salad. Bacon, Kale ‘N Potato was inspired by a recipe I enjoyed during my time in the South. The red potatoes, crisp bacon crumbles and shredded fresh kale blended with lemon-flavored mayonnaise is hard to resist. Add vine-fresh sliced tomatoes and your salad bar is good to go.
Bacon, Kale ‘N Potato Salad
3 pounds small red potatoes, quartered
1-1/4 teaspoon salt, divided
1-1/2 cups shredded fresh kale
3/4 cup mayonnaise
1/4 cup chopped flat-leaf parsley
3 crisply cooked bacon slices, drained, crumbled
2 tablespoons chopped green onion
1 teaspoon lemon zest*
1/4 teaspoon black pepper
1 cup celery slices
Bring 1 teaspoon salt, unpeeled potatoes and water to cover to boil in a large Dutch oven over high heat; cook 20 to 25 minutes or until potatoes are tender. Drain and toss with kale. Stir together mayonnaise, parsley, bacon, onion, lemon zest and remaining 1/4 teaspoon salt.
Place potato and kale mixture in large mixing bowl; add celery and mayonnaise mixture, stirring gently until blended. Cover and chill several hours or overnight. Garnish with parsley or celery leaves, if desired. YIELD 6 to 8 servings.
*TIP: Grated lemon rind. I love using my Microplane grater for this.