Roasted Potato & Kale Salad

This recipe celebrates seasonal ingredients from the Winter garden.

Serves 4-6

Ingredients

For the potatoes:

• 1 1/2 pounds small red or fingerling potatoes
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Other salad ingredients:

• 1 bunch kale, ribboned, thinly sliced
• 1/2 red bell pepper, diced
• 2 tablespoons red onion, diced
• 2 tablespoons parsley, minced

For salad dressing:

• 1 tablespoon lemon juice plus more to taste
• 1 clove garlic, minced
• 1 teaspoon kosher salt plus more to taste
• 1/4 cup olive oil
• 1 teaspoon Dijon mustard
• Freshly ground black pepper

Instructions

1. Preheat the oven to 425 degrees Fahrenheit.
2. Clean potatoes, cut into 1-inch diced pieces and place in large bowl. Toss with the olive oil, garlic powder, salt and pepper and spread out evenly on a parchment lined baking sheet. Roast, stirring once halfway through, until lightly caramelized and crisp tender, approximately 15 to 20 minutes.
   When potatoes are cool, place in a bowl large enough to toss all ingredients.
3. Add kale, bell pepper, onion and parsley and toss.
   Whisk together the lemon juice, garlic, mustard, salt and oil in a small bowl.
4. Pour a portion over potatoes and kale and toss, add more dressing if needed. Taste for seasoning, adjust as needed, and serve. Will keep refrigerated for several days.