Preheat oven to 425℉. Line a large baking sheet with parchment paper. Add the potatoes to the baking sheet and drizzle with 2 tablespoons of the olive oil. Season with ¼ teaspoon of salt and ¼ teaspoon of pepper. Toss to coat and arrange the potatoes so that they are cut side down. Bake for 25-30 minutes (don't touch them!), or until they're golden and crispy on the cut side.

While potatoes are roasting, make the dressing. In a medium bowl, combine the garlic, apple cider vinegar, honey, stone ground mustard, dijon mustard, the remaining two tablespoons of olive oil, and the remaining ¼ teaspoon of salt and pepper. Whisk to combine.

Once potatoes are done, let cool for several minutes. Once slightly cooled, add to a large bowl with the tomatoes, bacon, and kale. Add a few tablespoons of the dressing and toss. You will have leftover dressing, but dress the salad to your liking! Season to taste with additional salt and pepper.