MIRACLE WHIP Kale & Apple Potato Salad

I received MIRACLE WHIP and compensation from Kraft Foods in order to write this post.

Summer is here, so start up those grills and put a twist on your Memorial Day eats with MIRACLE WHIP, the unique, one-of-a-kind creamy blend of sweet and tangy that can’t go unnoticed! Are you ready for another great recipe ready in 20 minutes? I hope so!

MIRACLE WHIP Kale & Apple Potato Salad

Who doesn’t love a backyard summer party? And when there is a party, you know that the food makes the party. With MIRACLE WHIP, I can create a dish that I am proud to serve to my friends. So this summer, when you’re asked to bring a side dish to the neighborhood BBQ, make a potato salad to be reckoned with! Forget the standard, old-fashioned recipe – make a bold (flavor) statement with MIRACLE WHIP Kale & Apple Potato Salad (http://bit.ly/1efsMqN). This twist on a summer staple kicks it up a notch with the addition of two awesome ingredients, kale and apples. With the unique, one-of-a-kind creamy blend of sweet and tangy MIRACLE WHIP, your taste buds will totally thank you. I loved the variety in textures with the crunch of the apples and kale amongst the tender potatoes and creamy dressing. Find additional recipe tips here: http://bit.ly/1giVneM

MIRACLE WHIP Kale & Apple Potato Salad3

Another thing that makes this potato salad a great one, is that it uses new red potatoes. Since new potatoes have a waxy texture, which helps them retain their shape after cooking, they are a great choice for use in salads or for roasting. And since the skins of new potatoes are tender, they do not need to be removed prior to cooking or eating. For more ideas on how to ensure your salads, dips and sandwiches don’t go unnoticed, visit MiracleWhip.com

Show ‘em you’re MIRACLE WHIP and #ProudofIt.

MIRACLE WHIP Kale & Apple Potato Salad
MIRACLE WHIP Kale & Apple Potato Salad

MIRACLE WHIP Kale & Apple Potato Salad


  • 3/4 cup MIRACLE WHIP Dressing
  • 1 Tbsp. GREY POUPON Dijon Mustard
  • 2 tsp. cider vinegar
  • 2 lb. new red potatoes, cut in quarters, cooked & cooled
  • 4 cups coarsely chopped kale
  • 1/2 cup thinly sliced red onion
  • 2 apples, cored and diced


  1. MIX dressing, mustard and vinegar until blended.
  2. COMBINE remaining ingredients in large bowl; Add dressing mixture; mix lightly.
  3. REFRIGERATE several hours or until chilled.
Nutrition Information:
Yield: 10
Amount Per Serving: Unsaturated Fat: 0g