Lemon Pepper Smashed Potato Salad Recipe
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.
- 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
