Lemon Pepper Smashed Potato Salad (Print Version)
# Ingredients:
→ Potato Salad
01 -
1.5 lb baby potatoes (mini red potatoes or baby Dutch yellow potatoes)
02 -
1 lb Brussels sprouts, trimmed and shredded
03 -
1 large shallot, sliced
04 -
2–3 tbsp avocado oil
05 -
Kosher salt
06 -
Fresh cracked black pepper
07 -
2 cups lacinato kale, stems removed and shredded
08 -
1.5 cups edamame, thawed or cooked according to package instructions
09 -
1/4 cup minced chives
→ Dressing
10 -
1 garlic clove, grated
11 -
1 tbsp white wine vinegar
12 -
1.5 tsp fresh cracked black pepper
13 -
1/2 tsp chili flakes (optional)
14 -
1/4 tsp fresh cracked white pepper
15 -
1 tsp Dijon mustard
16 -
Zest and juice of 1 lemon
17 -
1/2 tsp kosher salt
18 -
2–3 tsp maple syrup
19 -
3 tbsp extra virgin olive oil
# Instructions:
01 -
Preheat the oven to 425F and line two baking sheets with parchment paper.
02 -
Bring a large pot of water to a boil. Salt the water liberally, then add the potatoes and cook for 10 minutes or until fork-tender.
03 -
Drain the potatoes and transfer them to a baking sheet. Lightly smash the potatoes using a fork or a flat-bottom measuring cup. Spread them out with space between each. Drizzle with 1.5 tablespoons of avocado oil, then season with salt and pepper. Bake on the bottom rack for 20 minutes. Flip the potatoes and bake for another 10-15 minutes until golden and crisp.
04 -
On the second tray, add the Brussels sprouts and shallots. Drizzle with about 1 tablespoon avocado oil and season with salt and pepper. Toss to evenly coat. Roast on the middle rack for 15 minutes.
05 -
Top the tray of Brussels sprouts with shredded kale and toss together. Bake for another 5 minutes or until the kale has wilted.
06 -
In a jar, combine grated garlic, vinegar, black pepper, chili flakes (if using), white pepper, Dijon mustard, lemon zest and juice, salt, maple syrup, and extra virgin olive oil. Whisk or seal and shake until creamy and emulsified. Taste and adjust seasoning as needed.
07 -
Transfer crispy potatoes to the tray with roasted vegetables. Add edamame, minced chives, and about one-third of the dressing. Toss everything together until evenly mixed. Divide into bowls and drizzle with additional dressing as desired.
# Notes:
01 -
Use pre-shredded Brussels sprouts or substitute with shredded cabbage for convenience.
02 -
Adjust seasonings and dressing flavors to personal preference by tasting as you go.
03 -
Spread vegetables out on the baking sheet to ensure even roasting.