1 ¼ lbs tiny red, golden and/or purple new potatoes, halved or quartered 6 cups torn fresh kale ½ cup finely chopped onion ½ cup finely snipped fresh parsley ¼ cup seasoned rice wine vinegar ¼ cup light sour cream 2 Tbsp light mayonnaise 2 Tbsp Dijon-style mustard ½ tsp black pepper
Potato-Kale Salad Nutrition per serving: 99 calories, 3g fat, 3g protein, 15g carbohydrate, 2g fiber, 210mg sodium
½ tsp celery seeds
1.
Place potatoes in a 4-qt 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.
2.
Add kale to the potatoes in the Dutch oven. Cook and stir for 30 seconds; drain. Return potatoes and kale to the Dutch oven. Cook, uncovered over low heat 3-4 minutes, 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 up to 12 hours.
Makes 8 servings
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