Bacon Kale Potato Salad
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
A tasty twist on potato salad with kale, bacon and corn.
- 2 lbs baby new potatoes
- 1 cup fresh cooked corn
- 6-10 slices bacon
- 1 bunch fresh Kale chopped about 3 cups, rib centre removed
- 2 cloves garlic roasted
- 1/3 cup parmesan cheese
- 1/2 cup red onion diced
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 tbsp fresh lemon juice
- 1 tbsp fresh dill
- salt and pepper
- 2 tbsp olive oil
Preheat oven to 350 degrees
Cut potatoes into bite size pieces.
In large bowl, toss together potatoes and olive oil.
Spread potatoes and garlic cloves (unpeeled) on to cookie sheet lined with foil.
Bake 30 minutes or until tender, stirring occasionally to brown all sides.
While potatoes are baking fry bacon until crisp, cut into pieces.
In separate skillet melt butter, add kale and cook over medium heat until kale is tender and turns vibrant green.
In medium size bowl mix together, parmesan cheese, red onion, mayonnaise, sour cream, lemon juice, fresh dill, cover and refrigerate until potatoes are done.
When potatoes and garlic are done - remove skin from garlic, mash and stir into dressing.
In large bowl combine together potatoes, corn, bacon and kale.
Stir mayonnaise dressing into potatoes and combine well.
Season with salt and fresh ground pepper.
Calories: 317kcal | Carbohydrates: 27g | Protein: 7g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 256mg | Potassium: 659mg | Fiber: 3g | Sugar: 2g | Vitamin A: 35.3% | Vitamin C: 54.1% | Calcium: 10.2% | Iron: 7.3%