Description
Easy, cozy Lemon Pepper Smashed Potato Salad packed with nourishing shredded Brussels sprouts, crispy potatoes, and a creamy lemon peppercorn dressing.
Ingredients
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
- 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
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
Instructions
- 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 or more of the dressing. Toss everything until evenly mixed.
- 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.
