Kale and potatoe salad with Cilantro-Tahini Dressing

5 to 6 small purple potatoes
2 cups of chopped kale
1 cup chopped tomatoes
2 tsp of lime juice
1 1/2 cups of chopped cilantro
1 clove garlic, peeled and chopped
1/2 cup of tahini
1/2 tsp salt to taste
1 tsp cayenne pepper

Boil potatoes in small saucepan for 10 minutes, or until tender.  Drain potatoes and let them cool.  Once cooled, peel if desired and cut into 1/2-inch cubes

Saute kale and tomatoes in skillet for 2 to 3 minutes, or until the kale has softened slightly.  Add 1 to 2 tbs of water to keep kale from sticking to pan.  Add a 1/2 tsp of lime juice and let cool.

Cilantro Tahini Dressing
In a blender or food processor, combine cilantro, garlic, tahini, salt, cayenne pepper, remaining lime juice, and 2 tbs of water.  Blend until smooth.

Place bed of cooked kale and tomatoes in a large salad bowl, top with boiled potatoes, pour dressing over potatoes and garnish with cilantro.