Sweet Potato and Russet Potato Salad with Greens and Bacon
Course
Salads
,
Vegetables
,
Vegetarian
Servings
6
servings
Servings
6
servings
Ingredients
3
tablespoons
white wine vinegar
2 1/2
tablespoons
Dijon mustard
1 1/2
tablespoons
honey
1
tablespoons
Tabasco or other hot pepper sauce
1/3
cup
olive oil
1
pound
russet potatoes
peeled, cut into 1/2-inch cubes
1
pound
sweet potato
peeled, cut into 1/2-inch cubes
6
slices
bacon
1/3
cup
green onion
thinly sliced
10
leaves
kale
about 4 cups
Instructions
Whisk first 4 ingredients in small bowl to blend. Gradually whisk in olive oil. Season dressing with salt and pepper.
Steam russet potatoes until tender, about 8 minutes. Transfer to large bowl; toss with 1 tablespoon dressing.
In the same pot steam sweet potatoes until tender, about 7 minutes. Transfer to medium bowl; toss with 1 tablespoon dressing.
Fry bacon in large skillet until crisp. Transfer to paper towels. Drain. Crumble bacon.
Add green onions, half of bacon and sweet potato to russet potatoes. Toss salad with salad dressing to coat.
Season with salt and pepper.
Can be made ahead. Cover and let stand at room temperature. If made ahead, add additional dressing and toss again before serving.
Recipe Notes
Source:
Epicurious: Yam and Russet Potato Salad with Greens and Bacon