Zesty Lemon Pepper Smashed Potato Salad with Brussels Sprouts and Kale - Recipe By Me

Ingredients

• 680g baby potatoes (mini red or baby Dutch yellow)
• 450g Brussels sprouts, trimmed and shredded
• 1 large shallot, thinly sliced
• 2-3 tbsp avocado oil
• Kosher salt
• Fresh cracked black pepper
• 2 cups lacinato kale, stems removed and shredded
• 1 1/2 cups edamame, thawed or cooked
• 1/4 cup fresh chives, minced
• 1 garlic clove, finely grated
• 1 tbsp white wine vinegar
• 1 1/2 tsp fresh cracked black pepper
• 1/2 tsp chili flakes (optional)
• 1/4 tsp fresh cracked white pepper
• 1 tsp Dijon mustard
• 1 lemon, zested and juiced
• 1/2 tsp kosher salt
• 2-3 tsp maple syrup
• 3 tbsp extra virgin olive oil