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Lemon Pepper Smashed Potato Salad

Lemon Pepper Smashed Potato Salad with a Cozy Twist

This Lemon Pepper Smashed Potato Salad combines crispy smashed potatoes and Brussels sprouts in a creamy dressing, offering a healthy and flavorful side dish.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups Brussels Sprouts Consider using pre-shredded for convenience.
  • 2 pounds Baby Potatoes Feel free to substitute with chopped sweet potatoes for a sweeter flavor.
  • 1 cup Edamame Tofu or baked chickpeas are great alternatives.
  • 2 cups Kale Optional but recommended.
  • 1 medium Shallot Can be replaced with sliced red onion.
For the Dressing
  • ¼ cup Fresh Lemon Juice Always opt for fresh.
  • 2 cloves Garlic Fresh or roasted garlic works beautifully.
  • 1 teaspoon Cracked Black Pepper A mix of white and red pepper can create complexity.
  • 1 tablespoon Sweetener Sugar or agave syrup is recommended.
For Garnish
  • 2 tablespoons Chives Can also use dill or cilantro.

Equipment

  • large pot
  • Baking Sheets
  • Parchment paper
  • Mixing Bowl
  • Jar

Method
 

Preparation Steps
  1. Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.
  2. 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.
  3. Transfer the cooled potatoes onto a baking sheet, smash each potato gently, drizzle with olive oil, and season with salt and pepper.
  4. Roast the smashed potatoes in the oven for about 20 minutes, then flip and roast for an additional 10 to 15 minutes until golden.
  5. 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.
  6. In a jar, combine garlic, vinegar, black pepper, lemon zest, lemon juice, sweetener, and olive oil. Shake until emulsified.
  7. In a large bowl, combine roasted potatoes, Brussels sprouts, kale, and edamame. Pour one-third of the dressing over and toss to coat.
  8. Serve divided into bowls, drizzled with the remaining dressing. Enjoy warm or chilled.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 35gProtein: 10gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 300mgPotassium: 800mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 50mgCalcium: 60mgIron: 3mg

Notes

Adjust dressing acidity and sweetness to personal preference. Store in the fridge for up to 4 days, keeping dressing separate until serving.

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