smashed potato salad

Easy, cozy Lemon Pepper Smashed Potato Salad packed with nourishing shredded Brussels sprouts, crispy potatoes, and a creamy lemon peppercorn dressing.

Lemon Pepper Smashed Potato Salad

lb baby potatoes (mini red potatoes or baby Dutch yellow potatoes)

lb Brussels sprouts,

shallot,

avocado oil

Kosher salt

black pepper

lacinato kale, stems removed and shredded

chives

garlic clove, grated

tbsp white wine vinegar

tsp fresh cracked black pepper

tsp chili flakes (optional)

tsp fresh cracked white pepper

Dijon mustard

lemon

tsp kosher salt

maple syrup

tbsp extra virgin olive oil

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.

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Top 1 smashed potato salad recipes from across the web

The most viewed smashed potato salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Lemon Pepper Smashed Potato Salad

The most viewed smashed potato salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine