1. Place potatoes into a medium pot; add 1 tsp salt, and cold water to cover potatoes.
2. Bring potatoes to a boil and cook until tender, approximately 10 minutes.
3. In a medium bowl, combine lemon zest & juice, horseradish, and dill. Season with salt & black pepper.
4. Whisk in olive oil and mix well; set aside until ready to use or refrigerate overnight.
5. Remove potatoes from heat and drain; set aside to cool.
6. Once cooled, slice potatoes in half lengthwise and place into a medium bowl.
7. Add baby kale, walnuts, and dressing; toss to coat. Serve hot or chill until ready to eat.

CHEF'S TIP:

For a summer twist -

• Preheat grill to medium-high. Combine potatoes with 2 tbsp olive oil and toss to coat.

• Place potatoes onto grill and cook for 3-4 minutes or until grill marks become visible. Remove from grill and place back into the bowl; combine with remaining ingredients.