1. Peel the potatoes and cut them into small cubes.

2. Cook the potato cubes in lightly salted water until tender. Drain and let cool.

3. Slice the celery into thin slices.

4. Cut the beetroot into small pieces.

5. Slice the red pepper and chili pepper into thin strips.

6. Slice the cucumber into thin slices.

7. Remove the stem from kale and cut it into bite-sized pieces.

8. In a large bowl, mix all the prepared vegetables.

9. For the dressing: In a small bowl, mix olive oil, lemon juice, salt, and pepper.

10. Pour the dressing over the vegetable salad and mix well.

11. Let the salad sit in the refrigerator for at least 30 minutes before serving.