2 (10 ounce) bags Cut ‘N Clean Greens Kale
1 (0.5 ounce) package Cut ‘N Clean Greens Seasoning
3 pounds red potatoes
2 cups celery, cut into a small dice
1 cup red onion, cut into a small dice (optional)
1 cup olives, sliced (optional)
1 cup pickles, cut into a small dice (optional)
4 eggs, boiled and diced (optional)
1 cup mayonnaise
1 1/2 tablespoons red wine vinegar
Salt and pepper to taste
Place red potatoes in about 1 gallon of cold, salted water in a large pot. Bring water to a boil and cook potatoes until fork tender, about 20 minutes. Remove potatoes from water and set potatoes aside to cool. (Do not pour water out because you will be using it in the next step.)
Blanch 2 bags of Cut ‘N Clean Greens Kale in the same pot of salted water until desired tenderness, about 3 minutes. Strain kale and shock with ice water.
When potatoes are cool, dice potatoes with skins on (optional). Place potatoes in large mixing bowl. Strain kale and add to mixing bowl.
Add celery, red onion, olives, pickles and hard boiled eggs to the bowl and toss gently to combine.
In a small mixing bowl combine mayonnaise, Cut ‘N Clean Greens Seasoning and red wine vinegar. Add dressing to potato mixture in large mixing bowl and toss gently to coat evenly. Taste salad, and season with additional salt and pepper if you think it needs it. (Cut ‘N Cleans Seasoning mix contains salt, so add extra salt judiciously.)