Lemon Pepper Smashed Potato Salad
Lemon Pepper Smashed Potato Salad is a vibrant twist on the classic potato salad, combining crispy smashed baby potatoes with fresh Brussels sprouts and a zesty lemon peppercorn dressing.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves approximately 6
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ lbs baby potatoes (mini red or Dutch yellow)
- 1 lb Brussels sprouts, trimmed and shredded
- 1 large shallot, sliced
- 2–3 tbsp avocado oil
- 2 cups lacinato kale, shredded
- 1 ½ cups edamame, thawed or cooked
- Zest and juice of 1 lemon
- 3 tbsp extra virgin olive oil
- Salt and fresh cracked black pepper to taste
Instructions
- Preheat oven to 425°F. Line two baking sheets with parchment paper.
- Boil salted water in a large pot; add potatoes and cook until fork-tender (about 10 minutes). Drain.
- Smash each potato on the baking sheet with a fork or measuring cup; drizzle with avocado oil and season with salt and pepper.
- Roast potatoes for about 30 minutes until golden brown and crispy.
- On the second baking sheet, toss Brussels sprouts and shallots with avocado oil; roast for about 15 minutes.
- Add kale to the Brussels sprouts mixture; roast an additional 5 minutes until wilted.
- In a jar, mix garlic, vinegar, pepper, mustard, lemon zest and juice, maple syrup, olive oil, and salt for the dressing.
- Combine roasted potatoes with Brussels sprouts mixture and edamame; drizzle with dressing before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Find it online: https://allcrockpots.com/lemon-pepper-smashed-potato-salad/