Roasted Kale Potato Salad

Two Things:

  1. I spent 72% of my life living as a Southern Baptist. What does that mean? That means 71% of that 72% of my life was spent at pot-luck dinners, Wednesday night pre-church meals, and other various events with Super-Baptist Foods. And if you think to yourself, “what the Hades is ‘Super-Baptist Food?’” Well, keep reading my child.
  2. When I graduated high school and my mother would call and/or visit me, one of her first questions was, “What was the last green vegetable you ate?” The second would be a series of questions like, “Have you ever done drugs? Has anyone ever offered you drugs? Do you know what you would say if someone offered you drugs?” My mom is ultra-precious like that.

So, throw those two bullet points into a blender and out comes the recipe I created for Roasted Kale Potato Salad: Super-Baptist AND including a green vegetable.

(Hollers aloud: THIS ONE’S FOR YOU MOM)

Roasted Kale Potato Salad

2-3 Pounds Russet Potatoes, peeled & diced

2 Cups Mayonnaise

6 Radishes, diced

1 Red Onion, diced

1 Red Bell Pepper

2 Jalapeños  

1 Bunch Kale

Fresh Dill, minced

1 Tablespoon Mustard

1 Tablespoon Paprika

Salt & Pepper, to taste

4-6 Hardboiled Eggs, optional

Roasted Kale Potato Salad

Cover diced potatoes in a large stew pot with about 1-2 inches COLD water. (It’s important you start with cold water or they won’t cook evenly. There’s your tip for the day.) Boil until the potatoes are just tender, almost 20 minutes.

Roast the peppers until they begin to char and you can remove the skin. This usually takes 10-15 minutes on 400 degrees. You can broil for a faster result but, watch them so they don’t burn! Afterwards, trade out the veggies for the kale and turn the oven off. The remaining heat will wilt the kale without over-doing it.

Mix the veggies with mayo and diced hard-boiled eggs and all of the seasonings. This way, you get an even coating on the ‘taters. Clearly, potato salad is something everyone has a version of, so feel free to adjust as you feel necessary.

Drain the potatoes thoroughly and allow them to cool. When they’re cool enough to not burn your little face off, mix in REAL good with your “dressing.” This requires a little elbow grease so, get in there real good.

Give it a taste test and up the ante if needed. Enjoy!