Potato-Kale Salad

Potato-Kale Salad

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Rated: 1
  • Makes: 8 servings
  • Prep 20 mins
  • Cook 12 mins
  • Serving Size: 3/4cup
  • Carb Grams Per Serving: 15


  • 1 1/4 pounds tiny red, golden, and/or purple new potatoes, halved or quartered
  • 6 cups torn fresh kale
  • 1/2 cup finely chopped onion (1 medium)
  • 1/2 cup finely snipped fresh Italian (flat-leaf) parsley
  • 1/4 cup seasoned rice wine vinegar
  • 1/4 cup light sour cream
  • 2 tablespoons light mayonnaise
  • 2 tablespoons Dijon-style mustard
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon celery seeds
  • 1/4 teaspoon celery salt or regular salt
  • 1 hard-cooked egg, chopped


  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 or cover and chill for up to 12 hours.

Nutrition Facts Per Serving:

Servings Per Recipe: 8
PER SERVING: 99 cal., 3 g total fat (1 g sat. fat), 27 mg chol., 210 mg sodium, 15 g carb. (2 g fiber, 2 g sugars), 3 g pro.

Diabetic Exchanges

Vegetables (d.e): 1; Fat (d.e): 1; Mark as Free Exchange (d.e): 0; Starch (d.e): 0.5