Roasted German Potato Salad with Baby Kale

Recipe courtesy of eMeals
Serves 8

Ingredients

• 1 (24-oz) bag baby red potatoes, halved
• 3 Tbsp plus ¼ cup olive oil, divided
• 6 slices bacon, chopped
• 1 (4-oz) pkg diced pancetta
• 1 cup diced celery
• 1 cup diced pickled red onion
• 8 green onions, minced
• ¼ cup red wine vinegar
• 1 Tbsp whole grain Dijon mustard
• 1 (6-oz) container baby kale
• 3 Tbsp chopped fresh parsley
• 2 Tbsp chopped fresh dill

Directions

1. Preheat oven to 400°F. 
2. Toss together potatoes and 3 Tbsp oil on a large rimmed baking sheet. Spread in a single layer and season with salt and pepper, if desired. Bake 25 minutes or until browned and crisp. Transfer potatoes to a large bowl.
3. Meanwhile, cook bacon and pancetta in a large skillet over medium heat until crisp; remove with a slotted spoon and drain on paper towels, reserving drippings in skillet. 
4. Add celery, pickled onions, and green onions to skillet; cook 2 minutes. Add vinegar and mustard; cook until slightly thickened. Add celery mixture to potato mixture along with kale, parsley, and dill; toss. 
5. Season with salt and pepper, if desired.