Warm Potato Salad with Kale Pesto and Bacon

This mayo-free warm potato salad is tossed with a flavorful kale pesto and bacon for a unique side dish! 
Course Side Dish
Cuisine American
Keyword warm potato salad
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8
Calories 368kcal


  • 3 lbs russet potatoes scrubbed and cut into chunks
  • 1 bunch kale leaves blanched*
  • salt
  • 1 cup sliced almonds or pine nuts
  • 2 large cloves garlic smashed
  • 1/4 cup to 1/2 cup extra virgin olive oil**
  • 1/2 cup grated parmigiano reggiano cheese
  • 10 strips cooked bacon crumbled


  • Place the potatoes in a large pot and cover with cold water. Add a couple large pinches of salt, place over high heat to bring the water to a boil, then reduce to a simmer.
  • In the meantime, make the kale pesto. Place the kale leaves in a food processor, and add a big pinch of salt. Process until finely chopped, then add the almonds and garlic. Process until finely chopped. With the machine running, add the olive oil, and mix until incorporated. Finally, pulse in the parmesan cheese. Taste the kale pesto and make any necessary seasoning adjustments.
  • Once the potatoes are fork tender, drain in a colander. Immediately dress the warm potatoes with the kale pesto, and toss in the crumbled bacon. Serve warm. Enjoy!


*I blanch the kale leaves in boiling water for 45-60 seconds, until bright green. This takes the bitterness away and also ensures a bright color.
** Add 1/2 cup of oil for a more traditional pesto consistency.


Calories: 368kcal | Carbohydrates: 34g | Protein: 13g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 280mg | Potassium: 891mg | Fiber: 4g | Sugar: 1g | Vitamin A: 50IU | Vitamin C: 9.7mg | Calcium: 143mg | Iron: 2.3mg