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This hearty Lemon Pepper Smashed Potato Salad transforms ordinary potatoes into a satisfying main dish. The combination of crispy smashed potatoes with roasted Brussels sprouts creates a perfect balance of textures, while the zesty lemon pepper dressing ties everything together for a refreshing twist on traditional potato salad.
I created this recipe during a winter weekend when I wanted something comforting yet fresh. The first time I served it, my family couldn't believe a potato dish could taste so vibrant and satisfying without any mayo or dairy.
Ingredients
- Baby potatoes: perfect for achieving that crispy exterior and creamy interior when smashed. Look for potatoes of similar size for even cooking
- Brussels sprouts: add nutritional value and a wonderful caramelized flavor when roasted. Choose firm, bright green heads without yellowing leaves
- Shallot: provides a milder, sweeter flavor than regular onions. Select firm bulbs without soft spots
- Avocado oil: has a high smoke point ideal for roasting at high temperatures
- Lacinato kale: brings additional texture and nutritional benefits. Choose dark bunches with firm leaves
- Edamame: adds protein and a pop of bright green color. Frozen works perfectly
- Fresh chives: contribute a gentle onion flavor and beautiful color garnish
- Lemon: both zest and juice form the backbone of the dressing. Use organic if possible for the best zest
- Black pepper: freshly cracked provides the signature flavor. Invest in a good pepper grinder for best results
- Maple syrup: balances the acidity with natural sweetness. Use pure maple syrup not pancake syrup
Step-by-Step Instructions
- Prepare the Oven and Potatoes:
- Preheat your oven to 425°F ensuring it reaches full temperature before adding your trays. Meanwhile bring a large pot of water to a rolling boil adding enough salt to make it taste like sea water. This seasons the potatoes from the inside out as they cook. Boil the potatoes for exactly 10 minutes until they yield to a fork but still hold their shape.
- Create the Perfect Smash:
- After draining the tender potatoes spread them across your parchment-lined baking sheet giving each potato about an inch of space. Using a measuring cup or fork apply gentle but firm pressure to create a flat surface with craggy edges. These edges will become deliciously crispy during baking. Drizzle with oil ensuring each potato gets a light coating and season generously with salt and pepper.
- Roast the Vegetables:
- Place Brussels sprouts and shallots on a separate tray with enough space between pieces to allow proper roasting not steaming. Toss with oil and seasonings making sure every piece is coated. The staggered timing allows each vegetable to cook perfectly. When adding the kale later use tongs to integrate it with the hot Brussels sprouts allowing the residual heat to begin wilting the leaves.
- Create the Dressing:
- Combine all dressing ingredients in a jar starting with the garlic and acidic components before adding oil. This helps the garlic infuse into the dressing. When adding the lemon zest make sure to only take the yellow part of the peel avoiding the bitter white pith. Shake vigorously until the dressing becomes creamy and unified with no visible separation between oil and other ingredients.
- Combine and Serve:
- Toss the crispy golden potatoes with the caramelized Brussels sprouts mixture while everything is still warm. This allows the vegetables to absorb some of the dressing flavors. Add edamame and chives just before serving to maintain their vibrant color. Start with just enough dressing to lightly coat everything saving the rest for serving.
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The smashing technique for potatoes creates more surface area for browning, which means more flavor development. I discovered this method years ago when trying to achieve restaurant-quality crispy potatoes at home, and it completely transformed my approach to potato dishes.
Make It Your Own
This salad welcomes countless variations depending on your taste preferences and what you have on hand. Try swapping the edamame for white beans or chickpeas for a different protein source. For a heartier version, add crumbled tempeh or tofu that has been briefly sautéed with tamari. The base recipe celebrates plant-forward cooking but feels substantial enough to satisfy any appetite.
Storage Tips
Store any leftover salad in an airtight container in the refrigerator for up to 3 days. Keep extra dressing separate to prevent the vegetables from becoming soggy. When ready to enjoy again gently reheat the potato mixture in a 350°F oven for about 10 minutes to restore some crispness, then toss with the remaining ingredients and fresh dressing. For best results enjoy the kale within the first day before it loses its vibrant color.
Serving Suggestions
This versatile dish works beautifully as a standalone meal or alongside other favorites. For a perfect dinner party menu, serve it with a simple soup starter like tomato bisque or roasted carrot. It also pairs wonderfully with grilled foods during summer months. For a brunch option, top with a soft boiled egg for extra richness. The bright flavors complement almost any protein from plant based to seafood.
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Frequently Asked Questions
- → Can I use other vegetables besides Brussels sprouts?
Yes, you can substitute Brussels sprouts with shredded cabbage or another leafy vegetable like spinach or arugula. Adjust roasting times as needed.
- → What’s the best way to smash the potatoes?
Use a flat-bottomed measuring cup or a fork to gently press down on each potato, flattening them slightly without completely breaking them apart.
- → How do I ensure the potatoes are crispy?
Make sure to spread them out evenly on the baking tray, drizzle with enough oil, and bake until golden and crisp around the edges.
- → Can the dressing be made ahead of time?
Yes! The lemon peppercorn dressing can be prepared a day in advance and stored in a sealed jar in the refrigerator. Shake or whisk before serving.
- → How can I adjust the flavor of the dressing?
Taste the dressing as you prepare it and adjust the acid, salt, or sweetness to your preference by adding more vinegar, maple syrup, or salt respectively.
- → Is there a way to save time preparing this dish?
To save time, use pre-shredded Brussels sprouts or purchase pre-cut kale. You can also opt for frozen, pre-cooked edamame instead of cooking them separately.