"Caldo Verde" Potato Salad

with linguiça & kale

Linguiça [lihng-GWEE-suh] is a Portuguese sausage that can be found in Latin American markets. If you can’t find it, substitute Spanish chorizo or pepperoni.

Makes 6 servings (8 cups) Total time: 45 minutes

COOK:

11/ 2

1 8

HEAT:

1 1/2 1

1/2 1 lb. red-skinned potatoes, sliced 1/2- inch thick pkg. baby kale (5 oz.) oz. linguiça, Spanish chorizo, or stick pepperoni, casings removed, sliced into 1/4- inch-thick rounds Tbsp. olive oil cup sliced scallion whites tsp. each minced fresh garlic and anchovy paste cup cider vinegar

Tbsp. coarse-ground mustard

OFF HEAT, WHISK IN:

1 1/2 Tbsp. mayonnaise Salt and black pepper to taste cup sliced scallion greens

Cook potatoes in a pot of boiling salted water until forktender, 10–12 minutes. Drain potatoes, transfer to a bowl, and toss in kale to wilt; cover. Cook linguiça in a nonstick skillet over medium-low heat until browned and fat is rendered, 2 minutes per side; transfer to a paper-towel-lined plate. Discard drippings and wipe out skillet. Heat oil in same skillet over medium for the dressing.

Add scallion whites, garlic, and anchovy paste; cook until fragrant, 2 minutes. Stir in vinegar and mustard; simmer 2 minutes.

Off heat, whisk in mayonnaise; season dressing with salt and pepper.

Toss potatoes and kale with scallion greens, linguiça, and dressing.

Per serving: 237 cal; 12 total fat (4g sat); 30mg chol; 155mg sodium; 23g carb (3g fiber, 2g total sugars); 10g protein