Kale Potato Salad

Ingredients

• 2 (10 oz) bags Cut ‘N Clean Greens Kale
• 3 lbs red potatoes
• 2 cups celery, small dice
• 1 cup red onion, small dice (optional)
• 1 cup olives, sliced (optional)
• 1 cup pickles, small dice (optional)
• 4 eggs, boiled and diced (optional)
• 1 cup mayonnaise
• 1 ½ Tbsp All Purpose Seasoning
• 1 ½ Tbsp red wine vinegar
• Salt and pepper to taste

Directions

In a large pot, place potatoes and one gallon of cold, salted water. Bring to a boil and cook potatoes until fork tender, about 20 minutes. Remove potatoes from water and set potatoes aside to cool. Do not pour water out because you will be using it in the next step.

Blanch kale in the same pot of salted water util desired tenderness, about 3 minutes. Strain kale and shock with ice water.

When potatoes are cool, dice potatoes with skins on. Place potatoes in large mixing bowl. Strain kale and add to mixing bowl.

Add celery, red onion, olives, pickles and hard boiled eggs to the bowl and toss gently to combine.

In a small mixing bowl combine mayonnaise, all purpose seasoning and red wine vinegar. Add dressing to potato mixture in large mixing bowl and toss gently to coat evenly. Season with salt and pepper to taste.