Chop up 2 pounds of potatoes (or one pound, then halve the dressing)
Toss with olive oil salt and pepper pepper pepper
Bake at 400 30-45 minutes, wrastle' once or twice

Dressing:
1/2 cup walnut oil
2-3 tablespoons balsamic vinegar
2 tablespoons of dijon
(while I put olive oil in it in the video, next time I'll go full walnut)
Mince a shallot and put half of that in the dressing to soak (one full small or half large)

Toast the rest of the shallot and walnuts on a pan until they're brown
Chop a couple dill pickle up finely

Mix everything together with some salt and pepper pepper pepper
For extra creaminess add avocado...if you're going to have leftovers, don't add the avocado to all of it, just before serving.