Introduction

This Lemon Pepper Smashed Potato Salad is a vibrant and satisfying dish that combines crispy smashed potatoes with roasted Brussels sprouts, kale, and a zesty lemon pepper dressing. Perfect as a hearty side or a light main, it brings bright flavors and delightful textures to your table.

Lemon Pepper Smashed Potato Salad Recipe - Recipe Image

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 about 10 minutes until fork-tender.
Step 3: Drain the potatoes and transfer them to one baking sheet. Use a fork or a flat-bottom measuring cup to lightly smash each potato. Spread them out with a little space between each. Drizzle with 1 1/2 tablespoons of avocado oil and season generously with salt and black pepper. Bake on the bottom rack for 20 minutes, then flip and bake another 10-15 minutes until golden and crisp around the edges.
Step 4: On the second baking sheet, place the Brussels sprouts and shallots. Sprinkle with salt and black pepper, drizzle about 1 tablespoon of avocado oil, and toss to coat evenly. Bake on the middle rack for 15 minutes. Remove briefly to top with shredded kale, then toss with tongs and bake an additional 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, 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 acidity, salt, or sweetness to taste.
Step 6: Transfer the crispy smashed potatoes to the tray with Brussels sprouts and kale. Add the edamame and minced chives, then drizzle about one-third or more of the dressing over everything. Toss until evenly mixed.
Step 7: Divide the salad into bowls and drizzle with extra lemon pepper dressing as desired before serving.

Tips & Variations

For extra crispiness, use a higher oven rack after flipping the potatoes in step 3.
Substitute edamame with green peas or chickpeas for a different protein boost.
Add toasted pine nuts or sunflower seeds for extra crunch.
Adjust the chili flakes amount to control the heat level according to your taste.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. To reheat, warm the smashed potatoes separately in a skillet or oven to regain crispness, then toss with the cold salad ingredients and dressing before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular potatoes instead of baby potatoes?

Yes, you can use regular potatoes cut into bite-sized pieces. Just adjust the boiling time until fork-tender before smashing and roasting.

Is this salad suitable for meal prep?

Absolutely. The flavors meld well after resting, making it a great option for preparing ahead. Keep the dressing separate if you prefer to keep the ingredients crisp longer and toss just before eating.

Lemon Pepper Smashed Potato Salad Recipe

Print Recipe

★★★★★

4.4 from 126 reviews

This vibrant Lemon Pepper Smashed Potato Salad combines crispy roasted baby potatoes and caramelized Brussels sprouts with fresh kale and edamame, all tossed in a zesty, creamy lemon pepper dressing. Perfect as a hearty side or a light vegetarian meal, this salad offers a delightful medley of textures and flavors balanced by bright acidity and subtle sweetness.

Author: Elias
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 3 servings 1x
Category: Salad
Method: Roasting
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Vegetables

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 cups lacinato kale, stems removed and shredded
1 1/2 cups edamame, thawed or cooked
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

Other

2–3 tbsp avocado oil
Kosher salt
Fresh cracked black pepper

Instructions

Preheat Oven: Preheat the oven to 425°F (220°C) and line two baking sheets with parchment paper to prepare for roasting.
Boil Potatoes: Bring a large pot of water to a boil, generously salt the water, and add the baby potatoes. Cook for about 10 minutes until they are fork-tender but not falling apart.
Smash and Roast Potatoes: Drain the potatoes and spread them on one prepared baking sheet. Use a fork or flat-bottom measuring cup to lightly smash each potato, leaving some space between them. Drizzle with 1 1/2 tablespoons of avocado oil and season with kosher salt and freshly cracked black pepper. Bake on the bottom rack for 20 minutes, then flip and roast for an additional 10-15 minutes until golden and crisp on the edges.
Prepare and Roast Brussels Sprouts and Shallots: On the second baking sheet, spread out the shredded Brussels sprouts and sliced shallot. Sprinkle generously with salt and pepper, drizzle with about 1 tablespoon avocado oil, and toss to coat evenly. Roast on the middle rack for 15 minutes. Then add the shredded kale to the same tray, toss everything using tongs, and roast for another 5 minutes until kale is wilted.
Make the Dressing: While vegetables are roasting, 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 if needed.
Assemble the Salad: Transfer the roasted crispy potatoes onto the baking sheet with the Brussels sprouts and kale. Add the edamame and chives, then pour about one-third or more of the dressing over the top. Toss everything gently but thoroughly to combine all ingredients evenly.
Serve: Divide the salad into serving bowls and drizzle with extra lemon pepper dressing as desired for added brightness and flavor.

Notes

You can substitute the edamame with green peas or chickpeas for a variation in taste and texture.
If you prefer a spicier salad, increase the amount of chili flakes or add a pinch of cayenne pepper to the dressing.
Make sure not to overboil the potatoes to maintain their structure for smashing and roasting.
This salad is best served warm or at room temperature.
Use freshly cracked black and white pepper for the most vibrant flavor in the dressing and vegetables.
Leftovers can be refrigerated for up to 2 days and gently reheated or served cold.

Keywords: Lemon pepper salad, smashed potatoes, roasted Brussels sprouts, kale salad, vegetarian potato salad, healthy side dish