New Year's Hoppin' John Potato Salad
"Summary: Black-eyed peas and kale signify prosperity and good luck, and potatoes sub for rice, in this “saladized” version of the traditional Hoppin’ John eaten on New Year’s Day...."
INGREDIENTS
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1 pound Idaho russet potatoes (about 2 large potatoes), peeled and cut into ½-inch dice
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Seasoned salt
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2 ribs celery, thinly sliced (about heaping ½ cup)
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½ a red bell pepper, seeded and diced
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4 tablespoons drained capers
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4 green onions, thinly sliced (use both green and white parts)
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4 medjool dates, pitted and finely minced
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2 leaves lacinato kale (aka Tuscan, or Cavolo Nero, or Black or Dinosaur kale), center rib removed and cut into a chiffonade (sliced into thin ribbons)
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2 tablespoons finely minced fresh dill (remove thick stem first)
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1 Meyer lemon (both zest and some juice will be used)
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1 cup cooked black-eyed peas
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1/4 cup olive oil
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2 tablespoon white balsamic vinegar
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1 tablespoon Dijon mustard
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2 teaspoons Meyer lemon juice (from lemon above)
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1 teaspoon crushed garlic
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Grinding of fresh pepper
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