Roasted Purple Potato Kale Salad With Yogurt Dressing

• 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

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!

purple potatoes, kale, yogurt, mustard oil, mustard, dill, green onions, salt, pepper, lemon juice

Taken from www.food.com/recipe/roasted-purple-potato-kale-salad-with-yogurt-dressing-517732 (may not work)