Kale Potato Salad

Kale Potato Salad

Kale Potato Salad

Cuisine: All American

Serves: 8


  • 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


  • 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.
  • 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. Let it cool for 10-15mins.
  • 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 fresh. 

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