- 2 pounds red potatoes, halved and quartered
- 2 tablespoons extra-virgin olive oil
- 1/2 Fuji or Honeycrisp apple, halved and cut into thin slices
- 3 cups curly kale leaves, torn
- 3 tablespoons olive oil mayonnaise or Vegenaise mayonnaise
- 3 tablespoon Dijon mustard
- 1 tablespoon curry powder
- 2 tablespoons reduced- sodium tamari soy sauce or Bragg Liquid Aminos
- 1 tablespoon fennel or caraway seeds (optional)
- Preheat the oven to 375°F and line a rimmed baking sheet with aluminum foil.
- Place the potatoes on the prepared baking sheet and toss with 2 tablespoons of the olive oil to coat. Place on the middle rack in the oven and roast for 40 minutes. When the potatoes are fork-tender and crispy on the outside, remove from the oven and set aside to cool slightly.
- While the potatoes are roasting, make the dressing: Whisk together the mayonnaise, mustard, curry powder, tamari soy sauce or Bragg Liquid Aminos, and caraway or fennel seeds, if using, in a large bowl until well combined.
- Add the slightly cooled potatoes to the bowl and toss well to coat with the dressing. Add the apple and kale, and gently toss again and serve immediately!