As I stood in my kitchen, the fragrant aroma of roasting Brussels sprouts mingled with the zesty freshness of lemon, instantly lifting my spirits. This Cozy Lemon Pepper Smashed Potato Salad is a delightful twist on a classic, featuring crispy smashed potatoes and tender Brussels sprouts, all draped in a creamy lemon peppercorn dressing. Not only is this dish quick to whip up, making it perfect for busy weeknights, but it's also packed with fiber, satisfying both body and soul. Whether you're looking to brighten up your dinner table or seeking a fun side for your next gathering, this recipe is bound to impress. Can you already taste those vibrant flavors? Let’s dive into the creamy goodness!
Why is this potato salad a must-try?
Comforting, flavorful goodness: The combination of crispy smashed potatoes and tender Brussels sprouts creates a delightful contrast that you won’t forget. Quick and easy to prepare, this recipe is perfect for busy weeknights, so you can enjoy homemade food without the hassle. Nutrient-rich ingredients like edamame and kale add a healthy kick, making this dish as nourishing as it is delicious. Versatile enough for any occasion, whether you're hosting a gathering or enjoying a cozy family meal, this Lemon Pepper Smashed Potato Salad will surely earn a spot on your table—just like our Cheesy Beef Potato Soup or refreshing Feta Avocado Salad.
Lemon Pepper Smashed Potato Salad Ingredients
• Here’s what you’ll need for this delightful dish!
For the Salad
- Brussels Sprouts – Adds fiber and nutrients; consider using pre-shredded for convenience.
- Baby Potatoes – Provide heartiness and texture; feel free to substitute with chopped sweet potatoes for a sweeter flavor.
- Edamame – Adds a protein boost; tofu or baked chickpeas are great alternatives if needed.
- Kale – Offers additional greens; it’s optional but recommended for extra nutrients.
- Shallot – Provides aromatic depth; can be replaced with sliced red onion if you prefer.
For the Dressing
- Fresh Lemon Juice – Vital for brightness; always opt for fresh to enhance the taste.
- Garlic – Adds depth of flavor; fresh or roasted garlic both work beautifully.
- Cracked Black Pepper – Enhances the overall flavor profile; a mix of white and red pepper can create complexity.
- Sweetener (optional) – Balances flavors; sugar or agave syrup is recommended but can be tailored to your taste.
For Garnish
- Chives – Complements the potatoes well; you can also use dill or cilantro as alternatives.
With these Lemon Pepper Smashed Potato Salad ingredients, you're well on your way to creating a dish that's both comforting and vibrant. Enjoy the process of crafting this flavorful salad that’s sure to brighten your mealtime!
Step‑by‑Step Instructions for Lemon Pepper Smashed Potato Salad
Step 1: Preheat and Prepare
Begin by preheating your oven to 425°F (220°C). Prepare two baking sheets by lining them with parchment paper to prevent sticking and make cleanup easier. This Lemon Pepper Smashed Potato Salad will get a crispy texture from the oven, so having your trays ready is essential for a smooth cooking process.
Step 2: Boil the Potatoes
In a large pot, bring salted water to a boil and gently add the baby potatoes. Cook them for about 10 minutes, or until they are fork-tender, which makes them perfect for smashing. Once cooked, drain the potatoes, and allow them to cool slightly—this will make them easier to handle in the next step.
Step 3: Smash and Season Potatoes
Transfer the cooled baby potatoes onto one of the prepared baking sheets. With a fork or a flat-bottomed glass, gently smash each potato to create a rustic texture. Drizzle them with olive oil, sprinkle with salt and cracked black pepper, and get ready to pop them into the oven for roasting.
Step 4: Roast Potatoes
Place the baking sheet with the smashed potatoes into your preheated oven. Roast for about 20 minutes until they turn golden and crispy. Flip the potatoes, return them to the oven, and roast for an additional 10 to 15 minutes, watching closely for that perfect golden color—the aroma is delightful!
Step 5: Roast Brussels Sprouts and Shallots
While the potatoes are roasting, prepare the second baking sheet with the Brussels sprouts and shallots. Drizzle them with a little olive oil and sprinkle with salt. Roast in the same oven for 15 minutes, then add the kale, and continue roasting for an additional 5 minutes until the kale is nicely wilted, adding layers of flavor to your Lemon Pepper Smashed Potato Salad.
Step 6: Prepare the Dressing
In a jar, combine the garlic, vinegar, black pepper, mustard, lemon zest, lemon juice, salt, optional sweetener, and olive oil. Seal the jar and shake vigorously until all ingredients are well emulsified. This creamy lemon peppercorn dressing will tie the salad together beautifully, enhancing the fresh flavors of all the roasted veggies.
Step 7: Combine the Salad
In a large mixing bowl, combine the crispy roasted potatoes with the Brussels sprouts, kale, and edamame. Pour about one-third of the prepared dressing over the mixture and toss well to coat everything evenly. The warmth from the potatoes will help absorb those zesty flavors, making each bite of Lemon Pepper Smashed Potato Salad truly delightful.
Step 8: Serve and Enjoy
Finally, divide the salad into serving bowls and drizzle with the remaining dressing to add an extra punch of flavor. You can enjoy this dish warm, or refrigerate it to serve chilled, providing a refreshing contrast. With this recipe, you’re all set to impress family and friends with your cozy Lemon Pepper Smashed Potato Salad!
Make Ahead Options
These cozy Lemon Pepper Smashed Potato Salad ingredients are perfect for meal prep, making your busy weeknights so much easier! You can roast the Brussels sprouts and potatoes up to 3 days in advance; simply let them cool and refrigerate in an airtight container. To maintain their crispiness, keep the vegetables separate from the dressing until you're ready to serve. The creamy lemon peppercorn dressing can be prepared a day ahead and stored in the fridge, ensuring maximum freshness. When you're ready to enjoy your salad, just toss the crispy potatoes, Brussels sprouts, kale, and edamame together with the dressing for a delightful taste that's just as delicious as when freshly made!
Lemon Pepper Smashed Potato Salad Variations
Customize your Lemon Pepper Smashed Potato Salad to suit your taste and dietary needs with these fun twists!
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Sweet Potato Swap:
Try replacing baby potatoes with roasted sweet potatoes for a naturally sweet flavor boost. The sweetness beautifully complements the zesty dressing! -
Higher Protein:
Omit the edamame and swap it for baked chickpeas or crispy tofu. Both options add a satisfying crunch and protein boost that keeps you feeling full longer. -
Nuts for Crunch:
Add a sprinkle of toasted pine nuts or walnuts for an extra layer of texture. The crunch will take this salad from cozy to gourmet in seconds! -
Creamy Dressing Variations:
Incorporate a dollop of your favorite vegan mayo into the dressing for enhanced creaminess. This adds an irresistible richness that’ll make you swoon. -
Kale Alternatives:
If kale isn’t your favorite, substitute it with baby spinach or arugula for a different green. Both options bring a fresh taste that elevates the dish beautifully. -
Zing with Heat:
For those who love a little spice, mix in some sriracha or chopped jalapeños to the dressing. This will send your taste buds into a flavor party! -
Herbs Galore:
Experiment with fresh herbs like tarragon or basil instead of chives. These fragrant alternatives can infuse your salad with delightful new flavors. -
Seasonal Veggie Add-Ons:
Throw in some seasonal veggies like roasted carrots or zucchini for added color and nutrients. They make the dish vibrant and even more inviting!
Feel free to explore these enticing variations, and if you're in the mood for delightful comfort foods, check out our Crispy Mashed Potato Fries or warm up with a bowl of Roasted Red Pepper Soup. Happy cooking!
Storage Tips for Lemon Pepper Smashed Potato Salad
- Fridge: Store in an airtight container for up to 4 days. To maintain the salad's freshness, keep the dressing separate until serving.
- Freezer: While not recommended for freezing due to the creamy dressing, you can freeze the roasted potatoes and Brussels sprouts separately for up to 2 months.
- Reheating: If you prefer warm leftovers, gently reheat the potatoes in the oven at 350°F until warmed through. Avoid microwave reheating to preserve texture.
- Room Temperature: If serving immediately, this Lemon Pepper Smashed Potato Salad can safely sit out for up to 2 hours at room temperature.
What to Serve with Lemon Pepper Smashed Potato Salad
As you gather around the table to enjoy this bright and zesty creation, consider adding a few complementary dishes to round out your meal experience.
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Crispy Garlic Bread: This warm, buttery delight provides a satisfying crunch that pairs beautifully with the creamy salad.
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Zesty Grilled Asparagus: The bright, slightly charred flavor of asparagus enhances the lemony notes while adding a nutritious touch.
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Mixed Greens Salad: Tossed with a light vinaigrette, this fresh salad brings a refreshing contrast to the warm potato salad.
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Savory Quinoa Pilaf: The nutty flavor and chewy texture of quinoa add depth and protein, making it a balanced sidekick to your dish.
For a splash of color and nutrients, consider adding roasted carrots or a vibrant beet salad as well. These sides not only heighten the meal's appeal but also offer a delightful balance between textures and flavors.
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Chilled White Wine: A crisp Sauvignon Blanc or a smooth Chardonnay brings a lovely acidity that echoes the salad's lemony brightness.
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Lemon Sorbet: For dessert, this refreshing treat rounds out your meal beautifully, easing your palate with a hint of citrus to finish off.
Expert Tips for Lemon Pepper Smashed Potato Salad
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Crispiness Key: Make sure to spread the vegetables evenly on the baking sheets to allow for proper roasting, preventing steaming that can make them soggy.
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Season to Taste: Don't be shy about adjusting the acidity and sweetness of the dressing. A simple taste test can elevate your Lemon Pepper Smashed Potato Salad to perfection!
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Make-Ahead Ready: For a meal prep option, keep the roasted vegetables and the dressing in separate containers until you're ready to serve, ensuring maximum freshness and flavor.
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Creative Substitutions: Feel free to swap out edamame for other protein sources like chickpeas or tofu if you're looking to add a personal twist to this salad.
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Freshness Matters: Always opt for freshly squeezed lemon juice and zested lemon for the dressing—it's the secret to capturing that vibrant lemon flavor in your dish!
Lemon Pepper Smashed Potato Salad Recipe FAQs
How do I select the perfect Brussels sprouts?
Absolutely! Look for Brussels sprouts that are firm and compact, with vibrant green leaves. Avoid any with yellowing leaves or dark spots, as those indicate overripeness. If you can, buy them on the stalk for the freshest flavor!
How should I store leftover Lemon Pepper Smashed Potato Salad?
Very! You can keep the salad in an airtight container in the fridge for up to 4 days. To keep everything fresh, store the dressing separately, mixing it in just before you’re ready to serve.
Can I freeze the Lemon Pepper Smashed Potato Salad?
Yes, but with a few considerations! While the creamy dressing doesn’t freeze well, you can freeze the roasted potatoes and Brussels sprouts separately in an airtight container for up to 2 months. Thaw them in the fridge overnight, and reheat in the oven before serving.
What if my potatoes don't get crispy?
No worries! To ensure crispiness, make sure the potatoes are spread evenly on the baking sheet and not overcrowded. Give them enough space to roast rather than steam. Sometimes a little extra time in the oven, around 5 more minutes, can help achieve that golden texture!
Is this recipe suitable for those with allergies?
Great question! This recipe is vegan and contains no common allergens like dairy or eggs. However, be cautious if you or your guests have soy allergies due to the edamame. You might substitute it with baked chickpeas or omit it for a simpler dish. Always double-check all ingredient labels for hidden allergens!
Can I make the dressing ahead of time?
Absolutely! You can prepare the creamy lemon peppercorn dressing a day in advance. Just store it in a sealed jar in the fridge. When it’s time to serve, give it a good shake to remix, as the ingredients may separate while sitting.
Lemon Pepper Smashed Potato Salad with a Cozy Twist
Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.
- In a large pot, bring salted water to a boil and add the baby potatoes. Cook for about 10 minutes until fork-tender, then drain.
- Transfer the cooled potatoes onto a baking sheet, smash each potato gently, drizzle with olive oil, and season with salt and pepper.
- Roast the smashed potatoes in the oven for about 20 minutes, then flip and roast for an additional 10 to 15 minutes until golden.
- On the second baking sheet, drizzle Brussels sprouts and shallots with olive oil, sprinkle with salt, and roast for 15 minutes. Add kale and roast for an additional 5 minutes.
- In a jar, combine garlic, vinegar, black pepper, lemon zest, lemon juice, sweetener, and olive oil. Shake until emulsified.
- In a large bowl, combine roasted potatoes, Brussels sprouts, kale, and edamame. Pour one-third of the dressing over and toss to coat.
- Serve divided into bowls, drizzled with the remaining dressing. Enjoy warm or chilled.
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