Kale & Roasted Potato Salad with Curry Deviled Eggs

From the April/May 2016 issue
Serves 4

Ingredients

For the deviled eggs:

• 6 large eggs
• 1/4 cup mayonnaise
• 1/2 tsp Dijon mustard
• 1/2 tsp curry powder
• 1/2 tsp sea salt
• Finely chopped scallions, for garnish (optional)

For the salad:

• 1 pound red potatoes, cut into 3/4-inch cubes
• 3 TBSP extra-virgin olive oil, divided use
• 1/4 tsp dried thyme
• Sea salt and black pepper, to taste
• 1 bunch kale, stemmed and thinly sliced
• 1 medium shallot, finely chopped
• 2 TBSP apple cider vinegar
• 1 TBSP maple syrup or honey