Roasted Purple Potato Kale Salad With Yogurt Dressing

Submitted by Serah B.

"A healthful and refreshing take on potato salad"

 

• Ready In: 1hr 10mins
• Ingredients: 10
• 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!