Its been a while since I’ve posted on the site, I’m kinda having trouble finding time since I started working again. The only energy I seem to have is to browse through food magazines/articles and blogs, and it was during one of those times that I came across a BLT potato salad. BLT’s are my ultimate favorite sandwich, so I knew I just had to make my own version of this potato salad.
I don’t remember where I came across the potato salad so I took inspiration from my favorite potato salad recipe, the German potato salad. It doesn’t use mayo, but mustard instead , and as you all know I do love a good pucker. I made two other adjustments, the first is using turkey bacon, I always have it on hand, and truth be told I actually prefer it and 2, using kale instead of romaine lettuce, it benefits from sitting in dressing and it keeps its texture even the day after and everyone knows that potato salad gets better the day after its made. The dish came together rather quickly and it was absolutely delicious, but OMG it was so much better the next day! I was absolutely right, kale was the perfect sub.
I’m still trying to find a balance between working and blogging, this potato salad inspired me and took me out my blogging coma. I hope you give this recipe a try and get inspired too.
Turkey Bacon, Kale and Tomato Potato Salad
serves 8 as a side dish
1.5 lbs baby potatoes, cut in half
5-6 strips turkey bacon
2 tbsp extra virgin olive oil, separated*
1 medium onion, diced small
1 orange or yellow bell pepper, diced small
1 cup cherry or grape tomatoes, halved
2 cups kale, washed, dried and shredded (sliced thinly)
1/3 cup white or champagne vinegar
1 tbsp coarse ground mustard
2 tbsp water
3 tbsp sugar
salt and pepper to taste
handful of fresh parsley, chopped
What you will need:
pot for boiling potatoes
medium sized sauté pan
Place the potatoes in the pot and fill with water to cover the potatoes and add a big dash of salt to, place on the stove and bring to a boil, let it boil until the potatoes are fork tender, about 30 minutes. When done, drain the potatoes and add them to the mixing bowl. In the meantime, start the dressing.
Place the sauté pan over medium high heat and add 1 tbsp of extra virgin olive oil, add the bacon and cook until crispy, remove to a towel lined plate and let it drain a little before you chop it up. Chop into bite sized pieces. Do not clean out the pan.
Place the same sauté pan over medium heat and add the remaining tablespoon of oil. Add the onion and pepper and sauté for about 4-5 minutes, until its starting to caramelize.
Add the mustard, vinegar, water and sugar, stir, then add the kale, stir for another minute or so. Turn off the heat and add the tomatoes, stir so that the tomatoes are fully incorporated into the dressing, season with a dash of salt and pepper.
Add the kale and tomato mix to the bowl with the potatoes, along with the parsley and turkey bacon. Mix it all together, taste and adjust seasoning with salt and pepper if needed, and serve.
*if using regular bacon then omit the first tablespoon of extra virgin olive oil and use the bacon grease along with the other tablespoon of oil to make the dressing.