Roasted Red Potato Salad
2 lb red potatoes, large diced Canola oil 2 carrots, julienned or grated ¼ head green cabbage, julienned or grated 1 bunch kale, chopped and wilted ½ cup mayonnaise ¼ cup cider vinegar Tabasco, salt and freshly ground pepper Chopped chives Toss diced potatoes with oil and roast until tender. Let cool and combine with carrots, cabbage and kale.
Mix together mayonnaise, vinegar, and Tabasco, salt and pepper to taste. Toss with potato mixture, chill for 2 hours and garnish with chives.