Potato Kale Salad with Yogurt Dressing
Kale brings vitamins A, C and K to the carb-bomb that is traditional potato salad. Beyond bolstering your immunity and digestive health, probiotics in yogurt can slash the risk for preeclampsia by about 20 percent, according to a study in the American Journal of Epidemiology.
- 2 pounds small red-skinned potatoes, quartered
- 2 teaspoons grapeseed oil or canola oil
- 6 cups chopped kale
- 1/3 cup sliced almonds
- 3/4 cup low-fat plain yogurt
- 1/2 cup oil-packed sun-dried tomatoes, chopped
- 2 tablespoons chopped chives
- 2 teaspoons Dijon mustard
- 1 teaspoon lemon zest
- 1/2 lemon, juiced (about 1 1/2 tablespoons)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
1. Preheat oven to 400 degrees F. Toss potatoes with oil and spread on a baking sheet. Bake for 35 minutes, or until tender. Spread the kale over potatoes, return to oven, turn off the heat and let rest 5 minutes. The kale will wilt in the residual heat. Remove vegetables from oven and let cool for about 15 minutes.
2. In a medium bowl, whisk together yogurt, sun-dried tomatoes, chives, mustard, lemon zest, lemon juice, salt and black pepper. Toss yogurt mixture with vegetables until everything is coated. Serve immediately.
- Recipe by Matthew Kadey, M.S., R.D.