"Caldo Verde" Potato Salad with Linguica & Kale Recipe

Ingredients

• 1 ½ lb. red-skinned potatoes, sliced ½-inch thick
• 1 pkg. baby kale (5 oz.)
• 8 oz. linguiça, Spanish chorizo, or stick pepperoni, casings removed, sliced into ¼-inch-thick rounds
• 1 Tbsp. olive oil
• ½ cup sliced scallion whites
• 1 tsp. each minced fresh garlic and anchovy paste
• ½ cup cider vinegar
• 1 Tbsp. coarse-ground mustard
• 1 Tbsp. mayonnaise
• Salt and black pepper to taste
• ½ cup sliced scallion greens