Roasted Purple Potato Kale Salad With Yogurt Dressing
"A healthful and refreshing take on potato salad"
photo by Serah B.
- 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
- 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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RECIPE SUBMITTED BY
I'm an ethical vegan, atheist, wife and stay-at-home mother of a 7 year old DD and 1 year old DS. I have also been known to hug a tree from time to time, but I don't do it professionally. I love life, walk around in awe of the universe, and am always made happier by things that smell delicious. Like pumpkin pie spice. And turmeric.
We've been vegan since Fall '08, and are just starting to feel like we know the tricks of the trade...and Recipezaar has certainly made the transition easier. Yey Recipezaar!
