Pressure cook the potatoes for 6 minutes in a steamer basket, and release the steam after 6 minutes (or steam on the stove top).

While the potatoes are cooking, water saute the onions in a skillet until soft.

Add the garlic to the onions and cook for a minute longer.

Add the mushrooms and the thyme and place a lid on the skillet and cook for 2 minutes or until the water cooks out of the mushrooms and they get soft. (The thinner you slice the mushrooms, the quicker they cook).

Add the kale and the tamari, and cook covered for two more minutes or until the kale is wilted but bright green.

Remove from heat, add the lemon juice and stir.

Add the cooked potatoes, and stir to combine.

Let sit with the lid on while you make the sauce.

In a jar or bowl, stir together the yogurt, garlic granules or powder, onion powder, smoked paprika and salt if desired.

Place potato mixture in a bowl, top with the sauce and serve.