Boil 1 lb. potatoes un-pealed in a large saucepan of simmering water for 15 to 20 minutes until the potatoes are tender when pierced with a fork. Drain and let cool slightly. When cool enough to handle, cut them into 1-inch cubes and put in a serving bowl. Hard boil 2 eggs. Drain, cool, shell and chop. Put 1 tablespoon plain yogurt, creme fraiche or sour cream and 1 garlic clove crushed OR 1 chopped onion in a separate bowl ad mix. Spoon the mixture over the potatoes, add 1 cup finely chopped kale, 1 small bell pepper, seeded and finely chopped, pepper to taste and the eggs and stir carefully. Serve hot or cold.