Red Potato Salad Recipe

Directions

Top each potato with 1 tablespoon of the cooked marinade. Top each with a quarter cup of celery and a quarter cup of kale. Sprinkle with 1 cup of onion and 1 cup of green peppers.

Place celery slices into a large bowl and toss with chicken marinade. Use a small spoon to scrape together the celery slices and chicken marinade.

Transfer celery slices to a large bowl and toss with cooked marinade. Cover bowl and refrigerate for 2 hours.

While celery slices are refrigerating, heat olive oil in a skillet or skillet over medium heat. Place celery slices over the oil and brown the inside of each. Remove celery and wrap in plastic bags. Place celery cubes on bag and place in refrigerator.

During the last 15 minutes of cooking, cook celery slices with 4 tablespoons of oil in a medium skillet over medium heat. Pour celery mixture over celery, and toss to coat. Cook for 2 minutes.

When celery slices are cool, slice celery into 1-inch slices and place on a large baking sheet. Place celery slices on a plate. Spread about 1 tablespoon of celery mixture over the celery slices and top with green bell pepper, parsley and mixed vegetables. Repeat with remaining celery.

Preheat oven to 400 degrees F (200 degrees C). Bake celery slices in preheated oven for 15 minutes. Remove celery slices and allow to cool completely.