Crispy Lemon Potato Salad (Print Version)

# Ingredients:

→ Potato Salad

01 - 3 tbsp avocado oil (split for use)
02 - 1 lb Brussels sprouts, shaved thin and trimmed up
03 - 1 large shallot, slivered into thin pieces
04 - 1.5 lb baby potatoes, like tiny red or Dutch yellow ones
05 - Kosher salt as needed
06 - Freshly ground black pepper to taste
07 - 1.5 cups cooked or defrosted edamame
08 - 2 cups shredded lacinato kale with stems removed
09 - 1/4 cup finely sliced chives

→ Dressing

10 - 1 zest and juice of 1 lemon
11 - 1 clove garlic, finely grated
12 - 3 tbsp olive oil, use high-quality extra virgin
13 - 1 tbsp white wine vinegar for a tangy kick
14 - 1 tsp Dijon mustard for flavor
15 - 1/2 tsp kosher salt or adjust to your taste
16 - 1/2 tsp red pepper flakes as an option
17 - 1.5 tsp fresh cracked black pepper
18 - 1/4 tsp finely cracked white pepper
19 - 2–3 tsp maple syrup for a touch of sweetness

# Instructions:

01 - Set your oven at 425°F. Get two trays ready with parchment paper lined on them.
02 - Put a big pot of water on the stove to boil. Salt it well, toss in the potatoes, and let them cook for about 10 minutes until they're soft when poked with a fork.
03 - Drain the boiled potatoes, then put them on one of the trays. Use a fork or the bottom of a measuring cup to smash them down gently. Make sure they aren't crowded. Pour over 1.5 tablespoons of avocado oil, sprinkle salt and pepper, and bake on the oven's lower rack for 20 minutes. Turn them over, then bake for 10–15 more minutes until nice and crunchy.
04 - Spread out the Brussels sprouts and shallots on the second tray. Mix them with a tablespoon of avocado oil, salt, and pepper. Roast on the middle oven rack for about 15 minutes, stirring halfway if you need.
05 - Add the shredded kale to the Brussels sprouts on the tray. Stir it all up, then toss it back in the oven for 5 minutes—just long enough to make the kale soft.
06 - Toss garlic, vinegar, mustard, salt, black pepper, maple syrup, red or white pepper, lemon zest, juice, and olive oil into a jar. Either close and shake it until it's blended or whisk everything together in a small bowl till smooth. Adjust any ingredients to taste.
07 - Add the crispy potatoes to the tray with roasted veggies. Toss in the edamame, chives, and a third of the dressing. Stir it all up to coat evenly. Dish it into bowls and drizzle over more dressing if you like.

# Notes:

01 - Swap in pre-cut Brussels sprouts or cabbage if you're short on time.
02 - Tinker with the flavors while making the dressing—taste as you mix.
03 - Don't crowd the baking sheets, or your veggies won't roast evenly.

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