Lemon Pepper Smashed Potato Salad

Easy, cozy Lemon Pepper Smashed Potato Salad packed with nourishing shredded Brussels sprouts, crispy potatoes, and a creamy lemon peppercorn dressing.

Large bowl of mixed smashed potato salad and lemon peppercorn dressing.

Why You’ll Love This Lemon Pepper Smashed Potato Salad

  • Easy to prep meal for the oven. Everything cooks in the oven. The only thing you need to do while you wait is whisk together the dressing, which can be done all in one jar. Simple and quick cleanup!
  • Packed with fiber. Between the potatoes, Brussels sprouts and edamame, this dish is loaded with fiber that may help with supporting both gut and heart health.
  • The best cozy baked salad. Roasting vegetables until they’re caramelized, then smothering them in a delicious dressing for the ultimate comfort meal. A cozy, tasty way to get in more nourishing vegetables.
Cutting board with bowls of baby potatoes, edamame, brussels sprouts, chives, kale, seasonings, lemon, shallots, and peppercorn.

Key Ingredients and Substitutions

  • Brussels Sprouts: Feel free to shred them yourself or use pre-shredded Brussels sprouts. Shredded cabbage also works great for this recipe.
  • Potatoes: I used baby potatoes, but you can substitute with chopped sweet potatoes if you prefer. Not a fan of potatoes? Skip them and serve the roasted veggies over rice instead.
  • Pepper: I used a combination of fresh cracked black pepper, white pepper, and red pepper flakes.
  • Edamame: Our protein choice. If not a fan of edamame feel free to swap with a different protein you love. Try this with baked crispy tofu or opt for some baked chickpeas or white beans.
  • Kale: For extra greens I used kale. Feel free to leave out completely if preferred.
  • Shallot: You can also swap for some sliced red onion.
  • Chives: I felt this worked really well in combination with the potatoes. Feel free to add dill or cilantro based on your preference.
  • Lemon: Fresh is best, as you will need both the zest and juice for this recipe.
  • Sweetener: I used a little sugar for the Brussels sprouts (completely optional) and agave to sweeten the dressing. Feel free to adjust the sweetness to your taste.

How to Make a Lemon Pepper Smashed Potato Salad

Preheat the oven to 425F and line 2 baking sheets with parchment paper.

Bring a large pot of water to a boil. Salt the water liberally with a generous pinch of salt, then add the potatoes and cook for 10 minutes or until fork-tender.

Drain the potatoes and transfer them to a baking sheet. Use a fork or a flat-bottom measuring cup to lightly smash the potatoes. Spread them out, making sure there is a little space between each. Drizzle with 1 1/2 tablespoon of oil, then generously sprinkle with salt and pepper. Bake on the bottom rack for 20 minutes. Flip the potatoes, then bake for another 10-15 minutes, until golden and crisp around the edges.

On the second tray, add the Brussels sprouts and shallots. Sprinkle with a generous pinch of salt and pepper. Drizzle with about 1 tablespoon of oil and toss to evenly coat. Bake on the middle rack for 15 minutes. Top the tray of Brussels sprouts with the shredded kale, then use tongs to toss everything together. Bake for another 5 minutes or until the kale has wilted.

While everything is baking, make the dressing. In a jar, combine the garlic, vinegar, black pepper, chili flakes, white pepper, mustard, lemon zest and juice, salt, maple syrup, and oil. Whisk or seal and shake vigorously until the dressing is creamy and has fully emulsified. Taste and adjust the acid, salt, or sweetness to your preference.

Transfer the crispy potatoes to the tray with the Brussels sprouts and kale. Top with the edamame, chives, and about one-third of the dressing. Toss everything until evenly mixed.

Divide the salad between bowls and drizzle with extra lemon pepper dressing as desired.

Expert Tips

  • Make it easier. Use pre-shredded Brussels sprouts or swap them with shredded cabbage to save time on chopping. You can also use a shredding tool to make the job easier.
  • Adjust the seasonings to your preference. I’m a big proponent of tasting as you go. Adjust the amount of pepper used to fit your taste. You can also adjust the flavors in your dressing after it’s been mixed. Taste and adjust with more vinegar, sweetener, or salt until the dressing is to your liking.
  • Spread out your vegetables. Veggies will steam if too many of them are layered on top of each other when baking. Use a large sheet pan so you can spread the Brussels sprouts out enough to evenly roast.
Bowl of smashed potato salad served with lemon pepper dressing.

Frequently Asked Questions

Can this salad be meal prepped?

Yes, but it’s important to note that the veggies will lose their crispiness if mixed with the dressing and left to sit in the fridge for a few days. If you decide to meal prep, allow the roasted veggies to fully cool, then combine together with the edamame and transfer to an airtight storage container to store in the fridge for up to 4 days. Store the dressing separately in the fridge for up to 7 days. When you wish to enjoy the salad, pour on the amount of dressing you prefer, toss and enjoy.

Should this salad be enjoyed hot or cold?

The answer is both. I love this salad when it’s freshly made and warm, but I also enjoy it the next day for a quick lunch cold. You can also reheat leftovers based on your preference, so feel free to enjoy it the way you want it.

How do you reheat this salad?

If you’d like to reheat the vegetables, you can do so by reheating in the microwave or on the stovetop. To reheat in the microwave, portion out the salad you wish to heat up in a microwave safe dish. Cover and heat up in 30 second intervals, giving the salad a good mix until heated through (about 1 minute and 30 seconds). For the stovetop, place the salad ingredients in a preheated pan and sauté the veggies for 3-4 minutes until warmed through. After heating, drizzle with dressing and enjoy.

Close up of the smashed potato salad in a large white bowl.

Make It Balanced

This meal is balanced as written. You get energy supporting carbs from the potatoes, fiber and protein from the edamame, and tons of antioxidants from the Brussels sprouts and kale. Feel free to alter the recipe based on your own preferences or use it as a side to enjoy with other higher protein options like tofu or seitan.

Another variation I enjoy to make involves replacing the baby potatoes with baked sweet potatoes. I’ll cut the potatoes in half, roast them cut side down with a little oil and roast at 425F for 30 minutes until the bottoms are caramelized. I’ll then stuff the roasted Brussels sprout mix into each half and enjoy drizzled with the dressing.

More Veggie Packed Bowls to Try

Grabbing a spoonful of the smashed potato salad with a gold spoon.

If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.

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Large bowl of mixed smashed potato salad and lemon peppercorn dressing.

Lemon Pepper Smashed Potato Salad

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  • Author: Catherine Perez
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 3 servings 1x
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

Easy, cozy Lemon Pepper Smashed Potato Salad packed with nourishing shredded Brussels sprouts, crispy potatoes, and a creamy lemon peppercorn dressing.


Ingredients

Scale

Potato Salad

  • 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
  • 23 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
  • 23 tsp maple syrup
  • 3 tbsp extra virgin olive oil


Instructions

  1. Preheat the oven to 425F and line 2 baking sheets with parchment paper.
  2. Bring a large pot of water to a boil. Salt the water liberally with a generous pinch of salt, then add the potatoes and cook for 10 minutes or until fork-tender.
  3. Drain the potatoes and transfer them to a baking sheet. Use a fork or a flat-bottom measuring cup to lightly smash the potatoes. Spread them out, making sure there is a little space between each. Drizzle with 1 1/2 tablespoon of oil, then generously sprinkle with salt and pepper. Bake on the bottom rack for 20 minutes. Flip the potatoes, then bake for another 10-15 minutes, until golden and crisp around the edges.
  4. On the second tray, add the Brussels sprouts and shallots. Sprinkle with a generous pinch of salt and pepper. Drizzle with about 1 tablespoon of oil and toss to evenly coat. Bake on the middle rack for 15 minutes. Top the tray of Brussels sprouts with the shredded kale, then use tongs to toss everything together. Bake for another 5 minutes or until the kale has wilted.
  5. While everything is baking, make the dressing. In a jar, combine the garlic, vinegar, black pepper, chili flakes, white pepper, mustard, lemon zest and juice, salt, maple syrup, and oil. Whisk or seal and shake vigorously until the dressing is creamy and has fully emulsified. Taste and adjust the acid, salt, or sweetness to your preference.
  6. Transfer the crispy potatoes to the tray with the Brussels sprouts and kale. Top with the edamame, chives, and about one-third or more of the dressing. Toss everything until evenly mixed.
  7. Divide the salad between bowls and drizzle with extra lemon pepper dressing as desired.


Notes

Make it easier. Use pre-shredded Brussels sprouts or swap them with shredded cabbage to save time on chopping. You can also use a shredding tool to make the job easier.

Adjust the seasonings to your preference. I’m a big proponent of tasting as you go. Adjust the amount of pepper used to fit your taste. You can also adjust the flavors in your dressing after it’s been mixed. Taste and adjust with more vinegar, sweetener, or salt until the dressing is to your liking.

Spread out your vegetables. Veggies will steam if too many of them are layered on top of each other when baking. Use a large sheet pan so you can spread the Brussels sprouts out enough to evenly roast.

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