Wash, scrub and cut the potatoes into 1-inch pieces,
Place the potatoes in a medium-sized pot and cover them with water. Place the pot over high heat and bring the potatoes to a boil. Reduce the heat to medium and allow the potatoes to cook for 10-12 minutes or until they are just tender.
Drain the potatoes and transfer them to a baking sheet to cool slightly. Once the potatoes are cool (about 10-12 minutes) drizzle them with olive oil. And season them with salt and pepper.
Arrange the potatoes in “to-go” containers, divided evenly with baby kale, cherry tomatoes, pine nuts, and artichoke hearts. Just before serving drizzle the salad with the Italian dressing, place the lid on the container and shake until the salad is dressed.
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