This tangy potato and kale side dish is served warm. Source: Diabetic Living Magazine

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

99 calories; 2.8 g total fat; 0.8 g saturated fat; 27 mg cholesterol; 210 mg sodium. 381 mg potassium; 15 g carbohydrates; 2.1 g fiber; 2 g sugar; 3.4 g protein; 4860 IU vitamin a iu; 34 mg vitamin c; 29 mcg folate; 69 mg calcium; 1 mg iron; 27 mg magnesium;