Hoppin' John Idaho® Potato Salad | Idaho Potato Commission

Ingredients

• 1 pound Idaho® russet potatoes, (about 2 large potatoes), peeled and cut into ½-inch dice
• Seasoned salt
• 2 ribs celery, thinly sliced (about heaping ½ cup)
• 1/2 a red bell pepper, seeded and diced
• 4 tablespoons drained capers
• 4 green onions, thinly sliced (use both green and white parts)
• 4 medjool dates, pitted and finely minced
• 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)
• 2 tablespoons finely minced fresh dill (remove thick stem first)
• 1 Meyer lemon (both zest and some juice will be used)
• 1 cup cooked black-eyed peas
• 1/4 cup olive oil
• 2 tablespoon white balsamic vinegar
• 1 tablespoon Dijon mustard
• 2 teaspoons Meyer lemon juice (from lemon above)
• 1 teaspoon crushed garlic
• Grinding of fresh pepper