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Lemon Pepper Smashed Potato Salad

Lemon Pepper Smashed Potato Salad for a Zesty Twist

Lemon Pepper Smashed Potato Salad combines roasted potatoes and Brussels sprouts with a zesty dressing for a nutritious and comforting dish.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 lb Brussels Sprouts pre-shredded versions save time
  • 2 lb Potatoes baby potatoes recommended, sweet potatoes are a substitute
  • 1 tsp Black Pepper a mix of black, white, and red pepper flakes enhances flavor
  • 1 cup Edamame provides a protein boost; substitute with crispy tofu or chickpeas
  • 1 cup Kale offers extra nutrients; can omit if not preferred
  • 1 medium Shallot can swap for red onion
  • 2 tbsp Chives complements the potatoes, dill or cilantro can be variations
For the Dressing
  • 1 whole Lemon fresh juice and zest create the best flavor
  • 1 tbsp Sweetener agave or sugar to taste

Equipment

  • large pot
  • Baking Sheets
  • Parchment Paper
  • Potato masher
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 425°F (220°C) and line two baking sheets with parchment paper.
  2. In a large pot, bring salted water to a rolling boil. Add baby potatoes and cook for about 10 minutes until fork-tender, then drain and cool slightly.
  3. Transfer potatoes to one of the lined baking sheets, smash each potato until flattened, then drizzle with olive oil and season with salt and pepper. Bake for 20 minutes, flip, and bake for an additional 10-15 minutes.
  4. On the second lined baking sheet, toss halved Brussels sprouts and sliced shallots with olive oil, salt, and pepper. Roast for about 15 minutes, add chopped kale, toss, and bake for 5 more minutes.
  5. Whisk together minced garlic, vinegar, a blend of peppers, mustard, lemon zest, and lemon juice to create the dressing.
  6. In a mixing bowl, combine smashed potatoes with roasted Brussels sprouts, shallots, kale, edamame, and chives. Drizzle with dressing and toss gently.
  7. Spoon into bowls, drizzle with additional dressing to taste, and serve warm.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 8gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 300mgPotassium: 600mgFiber: 6gSugar: 2gVitamin A: 1500IUVitamin C: 45mgCalcium: 50mgIron: 2mg

Notes

Ideal for meal prep; store dressing separately for freshness and enhance flavors with fresh herbs.

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