Description
This Lemon Pepper Smashed Potato Salad combines crispy oven-roasted smashed baby potatoes with roasted Brussels sprouts, shredded kale, and vibrant edamame. Tossed in a zesty lemon pepper dressing with hints of Dijon mustard and maple syrup, it offers a fresh, flavorful, and hearty side or light meal perfect for any occasion.
Ingredients
Scale
Potatoes and Veggies
- 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
Dressing
- 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
- Preheat the Oven: Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper to prepare for roasting the potatoes and vegetables.
- Boil the Potatoes: Bring a large pot of salted water to a boil. Add the baby potatoes and cook for about 10 minutes or until fork-tender, ensuring they are soft enough to smash.
- Sculpt and Roast Potatoes: Drain the potatoes and place them on a baking sheet. Use a fork or a flat-bottom measuring cup to lightly smash each potato. Spread them out with space between each, drizzle with 1 1/2 tablespoons of avocado oil, and season generously with kosher salt and fresh cracked black pepper. Roast on the bottom rack for 20 minutes, then flip and roast another 10-15 minutes until golden and crisp.
- Prepare and Roast Vegetables: On the second baking sheet, arrange the shredded Brussels sprouts and sliced shallots. Season with salt and pepper, drizzle with about 1 tablespoon of avocado oil, and toss to coat evenly. Roast on the middle rack for 15 minutes. Add the shredded kale on top, toss everything gently with tongs, and roast for an additional 5 minutes until the kale wilts.
- Make Dressing: While the potatoes and vegetables roast, 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 in a jar. Whisk or shake vigorously until the dressing is creamy and emulsified. Adjust seasoning to taste.
- Assemble Salad: Transfer the crispy roasted potatoes to the tray with Brussels sprouts and kale. Add the edamame and minced chives. Pour about one-third or more of the dressing over and toss all ingredients until evenly combined.
- Serve: Divide the salad among bowls and drizzle with extra lemon pepper dressing as desired for an added burst of flavor.
Notes
- You can substitute baby potatoes with fingerlings or small Yukon gold potatoes.
- For added protein, consider adding grilled chicken or tofu on top.
- Chili flakes are optional; omit for a milder flavor.
- Make sure to not overcrowd the baking sheets to ensure potatoes crisp up properly.
- Leftover dressing keeps well refrigerated for up to a week.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Keywords: Lemon Pepper Smashed Potato Salad, roasted potatoes, Brussels sprouts salad, kale salad, edamame salad, vegetarian potato salad, lemon dressing, healthy side dish
