Rating: Unrated
Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This tangy potato and kale side dish is served warm.

Diabetic Living Magazine
Source: Diabetic Living Magazine

Gallery

Recipe Summary test

active:
20 mins
total:
32 mins
Servings:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

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.

    Advertisement
  • 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.

Tips

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

Nutrition Facts

99 calories; protein 3.4g; carbohydrates 15g; dietary fiber 2.1g; sugars 1.7g; fat 2.8g; saturated fat 0.8g; cholesterol 26.7mg; vitamin a iu 4860IU; vitamin c 34mg; folate 28.7mcg; calcium 69mg; iron 1.4mg; magnesium 26.8mg; potassium 381mg; sodium 209.7mg.
Advertisement