Name: Lemon Pepper Smashed Potato Salad Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 1/2 lb baby potatoes (mini red potatoes or baby Dutch yellow potatoes); 1 lb Brussels sprouts, trimmed and shredded; 1 large shallot, 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 according to package instructions; 1/4 cup minced chives; 1 garlic clove, 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; Zest and juice of 1 lemon; 1/2 tsp kosher salt; 2-3 tsp maple syrup; 3 tbsp extra virgin olive oil

Ingredients

1 1/2 lb baby potatoes (mini red potatoes or baby Dutch yellow potatoes)

1 lb Brussels sprouts, trimmed and shredded

1 large shallot, 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 according to package instructions

1/4 cup minced chives

1 garlic clove, 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

Zest and juice of 1 lemon

1/2 tsp kosher salt

2-3 tsp maple syrup

3 tbsp extra virgin olive oil

Instructions

Step 1: Preheat the oven to 425°F and line two baking sheets with parchment paper.

Step 2: Bring a large pot of water to a boil. Salt the water generously, then add the potatoes and cook for 10 minutes or until fork-tender.

Step 3: Drain the potatoes and transfer them to one baking sheet. Use a fork or flat-bottom measuring cup to lightly smash each potato. Arrange them with space between each, drizzle with 1 1/2 tablespoons of avocado oil, and season generously with salt and pepper. Bake on the bottom rack for 20 minutes, flip, then bake another 10-15 minutes until edges are golden and crisp.

Step 4: On the second baking sheet, spread the Brussels sprouts and shallots. Season with salt and pepper, drizzle about 1 tablespoon of avocado oil, and toss to coat. Bake on the middle rack for 15 minutes. Add shredded kale on top and toss everything together with tongs. Bake for another 5 minutes until the kale wilts.

Step 5: While baking, prepare the dressing. In a jar, combine grated garlic, white wine vinegar, black pepper, chili flakes (if using), white pepper, Dijon mustard, lemon zest and juice, kosher salt, maple syrup, and extra virgin olive oil. Whisk or shake vigorously until creamy and emulsified. Adjust seasoning to taste.

Step 6: Transfer the crispy potatoes to the tray with Brussels sprouts and kale. Add edamame and chives. Pour about one-third or more of the dressing over the mixture and toss gently until well combined.

Step 7: Serve the salad divided between bowls and drizzle with additional lemon pepper dressing as desired.

Tips & Variations

Use fingerling or baby potatoes for the best texture in this salad.

If you prefer, substitute avocado oil with olive oil or another neutral oil for roasting.

Add toasted nuts like almonds or pine nuts for extra crunch.

For a vegan option, ensure the Dijon mustard used contains no honey.

Adjust chili flakes based on your preferred spice level or omit for a milder salad.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 3 days. The potatoes will soften over time, so it’s best enjoyed fresh or within the first day. Reheat gently in the oven to regain some crispness, or serve cold as a chilled salad. Add fresh lemon juice before serving if reheated to brighten flavors.

FAQs

Can I make this salad ahead of time?

You can prepare the ingredients in advance, but it’s best to combine and dress the salad shortly before serving to keep the potatoes crispy and the greens fresh.