DIRECTIONS

In a large bowl, combine the diced sweet potatoes and the blanched kale. In a large skillet, fry the bacon until it is brown and crisp. Drain out all but 1 tablespoon of the bacon grease. Fry the onion with the bacon until the onion is golden brown and tender, about 3-4 minutes. Pour this onto the potatoes and kale mixture. Fold in grapes. Deglaze the skillet with the vinegar, orange juice, oil, Tabasco, salt and pepper and bring to a boil. Pour the hot vinegar mixture over the potato salad and fold in, taking care not to mash the potatoes.

Serve warm.

Ingredients

2 pounds sweet potatoes or yams, cooked, peeled and diced
4 cups loosely packed kale, stems removed, torn into bite-sized pieces, blanched, cooled and squeezed dry
6 slices bacon cut into lardons
1 cup sliced onion
1 cup red or black California seedless grapes, halved
1/4 cup sherry vinegar (or substitute apple cider vinegar)
1/2 cup orange juice
1/2 cup vegetable or olive oil
good dash Tabasco sauce
To taste salt and freshly ground black pepper

DIRECTIONS

In a large bowl, combine the diced sweet potatoes and the blanched kale. In a large skillet, fry the bacon until it is brown and crisp. Drain out all but 1 tablespoon of the bacon grease. Fry the onion with the bacon until the onion is golden brown and tender, about 3-4 minutes. Pour this onto the potatoes and kale mixture. Fold in grapes. Deglaze the skillet with the vinegar, orange juice, oil, Tabasco, salt and pepper and bring to a boil. Pour the hot vinegar mixture over the potato salad and fold in, taking care not to mash the potatoes.

Serve warm.

Notes

This is a Gluten-free recipe
This is a Paleo recipe
This is a Dairy-free recipe

Servings

8 servings

Nutritional Information

Calories 378; Protein 5 g; Carbohydrate 37 g; Fat 24 g; Saturated Fat 5.5 g; 56% Calories from Fat ; Cholesterol 11 mg; Sodium 302 mg; Fiber 3 g.