Roasted Purple Potato Kale Salad With Yogurt Dressing
A healthful and refreshing take on potato salad
INGREDIENTS
Nutrition- 2
- 6
- 1
- 4teaspoons mustard oil, divided
- 2teaspoons Dijon mustard
- 1
- 4
-
-
- 1 1⁄2teaspoons lemon juice
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DIRECTIONS
- Preheat oven to 400°F.
- Toss potatoes in 2 tsps mustard oil and spread on baking sheet. Bake 35 minutes or until tender.
- Turn off oven. Sprinkle kale over potatoes and return to oven for 5 minutes. The remaining heat will wilt the kale.
- Mix yogurt, remaining oil, Dijon mustars, dill, green onions, salt, pepper and lemon juice in a medium bowl. Chill in fridge.
- Remove potatoes and kale from oven and allow to cool 15 minutes.
- Combine yogurt mixture with kale and potatoes.
- Enjoy!
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