This salad is light and fresh—the sweet-salty combination of the barbecue-seasoned potatoes, dates and peanuts is a big hit.
If you want to make it ahead of time, prepare the salad part and omit the oil. When ready to serve, cook up the potatoes and serve while they’re still warm.
- Large bowl
- 1 package any flavor Roast or Grill Ready Little Potatoes
- 1 cup kale leaves
- 1 Tbsp olive oil
- (To taste) salt and pepper
- 1/2 cup fresh parsley, chopped
- 2 Tbsp dates, chopped
- 2 Tbsp roasted salted peanuts
Preheat oven and prepare the potatoes according to package directions.
While the potatoes are cooking, in a large bowl rip the kale leaves into small bite-size pieces with your hands, removing the thick stems. Then massage the leaves with your hands to break the leaves up a bit and get their juices flowing, which softens them and makes them more enjoyable to eat raw.
Drizzle with olive oil and a pinch each of salt and pepper, and toss with the chopped parsley, dates, and peanuts. Place in the fridge to keep cool.
When the potatoes have finished cooking, remove the salad from the fridge and put in your serving dish, then pile the potatoes on top of the bed of lettuce and serve immediately.