"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Rainbow Potato Salad with Bacon and Kale Recipe

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This recipe for Rainbow Potato Salad with Bacon and Kale, by , is from Linda's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Linda Partmann

Category:
Category:

Ingredients:  
Ingredients:  
1 large yam, peeled and cut into the same size as the small potatoes
6 little purple tomatoes
6 little yellow potatoes
6 little red potatoes
1/4 lb. Bacon, fried crisp and cut into pieces
Small bunch of kale or arugula (chopped)
Hard boiled eggs (pickled are prettier)

Dressing:
1 heaping T grainy mustard
2 T red wine vinegar
2 T good olive oil
1 T honey
Sea salt

Directions:
Directions:
Whisk up dressing ingredients and set aside.

Cook potatoes and yam in a pot of salted boiling water for about 17 minutes. Test for doneness, you don't want the yam to get mushy.

Drain in a colander and transfer to a bowl. Slice potatoes and yam pieces into large chunks. While still warm, pour some of the dressing over the potatoes and yam to coat.

Decorate the plate with bacon, kale and sliced hard boiled eggs, and drizzle remaining dressing over plates just before serving.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Adapted from Stacy's Snacks.

 

 

 

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