Roasted Purple Potato Kale Salad With Yogurt Dressing - cooking recipe

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

Preparation

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!