Kale Salad for Aunt Esther

Ingredients

• 1.5 pounds winter greens(kale, escarole, mustard)
• 12 fingerling potatoes
• 2 tablespoons olive oil
• 1/2 cup red onion
• 1/2 cup celery
• 1 piece garlic
• 1/4 cup cider vinegar
• 1/4 cup water
• 1/2 teaspoon celery seed
• 1/2 cup prepared mustard
• 1/2 cup sugar
• 1/4 teaspoon salt
• 6 eggs
• 1 dash black pepper
• 1 dash kosher salt
• 1 sprig parsley chopped
• 1 piece bacon

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