- Course: Appetizer
- Servings : 8-10
- Prep Time : 0m
- Cook Time : 0m
- Ready In : 0m
- 5 medium Yukon potatoes, peeled, cut into 1” matchsticks
- 2 strips thick cut bacon, cut widthwise into ¼” strips
- Kale chips, recipe follows
- Remoulade, recipe follows
- Crushed peppercorns to garnish
Steam the potatoes in a steamer basket until just done, about 7-10 minutes. Watch carefully; don’t overcook. Spread potatoes out on a baking sheet to cool.
Meanwhile, fry bacon strips until uniformly crispy over medium low heat (cooking at a lower temperature renders out more fat). This low and slow approach takes about 15-20 minutes. Drain bacon on paper towels.
To assemble: Toss cooked potatoes with enough remoulade sauce to evenly coat but not so they are dripping wet nor put too little whereas they would be dry.
Measure out ¼ cup of sauced potatoes. Turn out in the center of a salad plate creating a little mound of potatoes.
Top with 3-5 bacon strips towards the top front of the mound. Place a kale chip towards the back of the mound. Tidy up the plate by wiping with a paper towel if necessary. Sprinkle a few crushed peppercorns around the outside of the mound. Serve immediately.
NOTE: Each component can be made ahead of time. Potatoes can be tossed in dressing and refrigerated. Bacon can be fried and refrigerated. Kale Chips can be baked and store covered at room temperature. Sauce can be made ahead and refrigerated.
For an awesome potato salad, double the remoulade recipe and toss with warm potatoes (you don’t have to matchstick cut them if you are making salad). Stir in the bacon. Chop the fresh kale (don’t roast) and stir in or omit altogether.