21 minutes ago
Wednesday, April 8, 2015
This is by far, the prettiest potato salad I have ever made.
It tastes beautiful too.
I am in love with this recipe. It's colorful and tasty, and you can add in herbs if you like and omit the bacon if you want this to be meatless.
The sweet potatoes were happy to finally be accepted into the group w/ their relatives.... the red potato, Yukon gold and the glamorous purple potato.
Not sure why the other potatoes have not been too friendly towards the yams, rarely including them or mingling with them in recipes..........but it seems to have worked out and all is peaceful amongst the potatoes now.
This will be my new potato salad recipe from now on (you mean no more Hellmann's, pickle relish, onion, celery and chopped egg?......well maybe).
I originally was going to put in chopped kale, but I forgot to buy some, so subbed in arugula.
Try and find small potatoes if you can, all the same size, this way you can cut the sweet potato into pieces the size of the others and they will all cook at the same time.
If you hear some chatter in the bowl (maybe the potatoes fighting "get that sweet potato out!"), don't listen, just pour some more vinaigrette over them and tell them to be quiet. Sweet potatoes rule.
Rainbow Potato Salad w/ Bacon & Kale:
1 large sweet potato, peeled and cut into same size as the little potatoes
6 little purple potatoes
6 little yellow potatoes
6 little red new potatoes
1/4 lb. bacon, fried crisp and cut into pieces
small bunch of kale or arugula, cut into chiffonade (chopped)
hard boiled eggs (pickled eggs are better and prettier)
1 heaping tbsp of French country grainy mustard (the kind w/ the seeds)
2 tbsp red wine vinegar
2 tbsp good olive oil
1 tbsp honey
big pinch of sea salt
Whisk up dressing ingredients and set aside.
Cook the potatoes all together in a pot of salted boiling water for about 17 minutes. Test for doneness, you don't want the sweet potatoes to get mushy.
Drain in a colander and transfer to a bowl. While still warm, pour some of the mustard vinaigrette over the warm potatoes to coat.
Decorate the plate w/ the bacon, kale and sliced hardboiled eggs, and drizzle on some more dressing just before serving.