Welcome to Suji Fresh Recipes Site!

Potato and Kale Salad

Cuisine: 

Serves: 8

Ingredients:

  • 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 vegenaise
  •  2 tablespoons Dijon-style mustard
  •  1/2 teaspoon ground black pepper
  •  1/2 teaspoon celery seeds
  •  1/4 teaspoon celery salt or regular salt

 

Preparation:

  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, vegenaise, mustard, pepper, celery seeds, and celery salt. Fold in potato-kale mixture. Serve immediately or cover and chill for up to 12 hours.

 

 

Editor's Recipe Picks of the Month

Grilled Zucchini Caprese Salad

Mediterranean Style Roasted Eggplant

Tostada Bowl

Zucchini Noodles with Pesto Sauce

Bell Pepper and Cheese Skewers

Chinese Vegetarian Fried Rice

Blueberry Vegan Cheese Cake

Thai Pumpkin Soup

Categories

Vegetables Recipes

Greens Recipes

Fruits Recipes

Edible Flowers Recipes

Cuisines

All American Cuisine

Chinese Cuisine

Italian Cuisine

Mediterranean Cuisine

Mexican Cuisine

North Indian Cuisine

South Indian Cuisine

Thai Cuisine