Go Back
–+ servings
Lemon Pepper Smashed Potato Salad

Lemon Pepper Smashed Potato Salad for Cozy Gatherings

A delicious and nourishing Lemon Pepper Smashed Potato Salad that features vibrant flavors and textures, perfect for any cozy gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Salads
Cuisine: Vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Brussels Sprouts Can be substituted with shredded Brussels or cabbage.
  • 1 pound Baby Potatoes Or sweet potatoes for a sweeter twist.
  • 1 teaspoon Pepper Mix of black, white, and red pepper flakes.
  • 1 cup Edamame Can be replaced with tofu, chickpeas, or white beans.
  • 2 cups Kale Optional, but highly recommended.
  • 1 Shallot Can use red onion instead.
  • 2 tablespoons Chives Can substitute with dill or cilantro.
For the Dressing
  • 1 whole Lemon Fresh lemons for juice and zest.
  • 1 tablespoon Sweetener Agave or sugar to taste.

Equipment

  • large pot
  • baking sheets
  • Parchment paper
  • Mixing Bowl
  • Jar or whisk

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.
  2. In a large pot, bring salted water to a boil. Add the baby potatoes and cook for approximately 10 minutes until fork-tender. Drain and let steam briefly.
  3. Arrange the potatoes on one baking sheet, gently smash them, drizzle with olive oil, and season with salt and pepper. Roast for about 20 minutes, flip, and roast for another 10-15 minutes until golden brown.
  4. On the second baking sheet, toss Brussels sprouts and shallots with olive oil, salt, and pepper. Roast for 15 minutes, then add kale and roast for another 5 minutes.
  5. In a jar, combine minced garlic, vinegar, pepper, chili flakes, mustard, lemon zest, juice, salt, maple syrup, and olive oil. Shake or whisk until emulsified. Adjust seasoning to taste.
  6. In a large bowl, combine crispy potatoes, Brussels sprouts, kale, and edamame. Drizzle dressing over the top and gently toss until evenly coated.
  7. Serve in bowls, adding extra dressing if desired. Enjoy warm or cold.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 45gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 250mgPotassium: 800mgFiber: 8gSugar: 3gVitamin A: 10IUVitamin C: 100mgCalcium: 4mgIron: 10mg

Notes

Store leftovers in an airtight container for up to 4 days. Keep dressing separate until ready to serve.

Tried this recipe?

Let us know how it was!