Roasted Purple Potato Kale Salad With Yogurt Dressing

A healthful and refreshing take on potato salad

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 2  lbs purple potatoes, cubed
• 6  cups kale, stemmed and chopped
• 1  cup yogurt (use soy yogurt to make this vegan!)
• 4  teaspoons  mustard oil, divided
• 2  teaspoons Dijon mustard
• 1  tablespoon dried dill (to taste)
• 4  green onions, chopped
•  salt, to taste
•  pepper, to taste
• 1 1⁄2 teaspoons lemon juice

Directions

1. Preheat oven to 400°F.
2. Toss potatoes in 2 tsps mustard oil and spread on baking sheet. Bake 35 minutes or until tender.
3. Turn off oven. Sprinkle kale over potatoes and return to oven for 5 minutes. The remaining heat will wilt the kale.
4. Mix yogurt, remaining oil, Dijon mustars, dill, green onions, salt, pepper and lemon juice in a medium bowl. Chill in fridge.
5. Remove potatoes and kale from oven and allow to cool 15 minutes.
6. Combine yogurt mixture with kale and potatoes.
7. Enjoy!