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.

Potato Kale Salad with Yogurt Dressing
Servings: 6 Prep 15 mins Cook 1 hr 5 mins Start to Finish 1 hr 35 mins


  • 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

Make It

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.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 295, Fat, total (g): 11, sat. fat (g): 1, carb. (g): 42, fiber (g): 6, pro. (g): 10, Folate (µg): 56, sodium (mg): 206, calcium (mg): 214, iron (mg): 6, Percent Daily Values are based on a 2,000 calorie diet.