This tangy potato and kale side dish is served warm.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Place potatoes in a 4-quart Dutch oven. Add enough cold water to Dutch oven to cover potatoes by 5 inches. Bring to boiling; reduce heat. Simmer, uncovered, about 12 minutes or until potatoes are fork-tender but not falling apart.

  • Add kale to potatoes in Dutch oven. Stir and cook 30 seconds; drain. Return potatoes and kale to the Dutch oven. Cook, uncovered, over low heat 3 to 4 minutes to evaporate excess moisture, stirring gently. Remove from heat; cool completely.

  • In a large bowl whisk together onion, parsley, vinegar, sour cream, mayonnaise, mustard, pepper, celery seeds and celery salt. Fold chopped egg into sour cream mixture. Fold in potato-kale mixture. Serve immediately.


To make ahead: Cover and chill for up to 12 hours.

Nutrition Facts

98.6 calories; protein 3.4g 7% DV; carbohydrates 15g 5% DV; exchange other carbs 1; dietary fiber 2.1g 9% DV; sugars 1.7g; fat 2.8g 4% DV; saturated fat 0.8g 4% DV; cholesterol 26.7mg 9% DV; vitamin a iu 4860IU 97% DV; vitamin c 34mg 57% DV; folate 28.7mcg 7% DV; calcium 69mg 7% DV; iron 1.4mg 8% DV; magnesium 26.8mg 10% DV; potassium 381mg 11% DV; sodium 209.7mg 8% DV.