Photos of Potato-Kale Salad

1 ¼ pounds tiny red, golden, and/or purple new potatoes, halved or quartered

6 cups torn fresh kale

½ cup finely chopped onion (1 medium)

½ cup finely snipped fresh Italian (flat-leaf) parsley

¼ cup rice wine vinegar

¼ cup light sour cream

2 tablespoons light mayonnaise

2 tablespoons Dijon-style mustard

½ teaspoon ground black pepper

½ teaspoon celery seeds

¼ teaspoon celery salt or regular salt

1 hard-cooked egg,

Directions

Step 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.
Step 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.
Step 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

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