Potato-Kale Salad

Potato-Kale Salad

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From: Diabetic Living Magazine

This tangy potato and kale side dish is served warm.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 1¼ pounds tiny red, golden, and/or purple new potatoes, halved or quartered
  • 6 cups torn fresh kale
  • ½ cup finely chopped onion (1 medium)
  • ½ cup finely snipped fresh Italian (flat-leaf) parsley
  • ¼ cup rice wine vinegar
  • ¼ cup light sour cream
  • 2 tablespoons light mayonnaise
  • 2 tablespoons Dijon-style mustard
  • ½ teaspoon ground black pepper
  • ½ teaspoon celery seeds
  • ¼ teaspoon celery salt or regular salt
  • 1 hard-cooked egg, chopped


  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. 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 information

  • Serving size: ¾ cup
  • Per serving: 99 calories; 3 g fat(1 g sat); 2 g fiber; 15 g carbohydrates; 3 g protein; 29 mcg folate; 27 mg cholesterol; 2 g sugars; 4,860 IU vitamin A; 34 mg vitamin C; 69 mg calcium; 1 mg iron; 210 mg sodium; 381 mg potassium
  • Nutrition Bonus: Vitamin A (97% daily value), Vitamin C (57% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 vegetable, ½ starch

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