Dice potatoes into evenly sized cubes and cook for around 20 minutes in the air-fryer or at 350 in the oven for 20-25 minutes. Let them cool for 10-15 minutes after they are cooked if you would like a cold potato salad.
While the potatoes are cooking, wash and chop the kale, broccoli and onion.
Once the potatoes are cooked and cooled, add them to a large bowl. Add the vegetables and mix in the balsamic vinaigrette, vegetable broth, dill, tumeric and salt. Add more salt and pepper to taste.