Lemon Pepper Smashed Potato Salad

Easy, cozy Lemon Pepper Smashed Potato Salad is a delightful dish that combines crispy smashed potatoes with the freshness of Brussels sprouts and a creamy lemon peppercorn dressing. Perfect for picnics, potlucks, or as a comforting side dish for dinner, this salad bursts with flavor and nutrition. Its unique blend of ingredients makes it stand out, ensuring that each bite is both satisfying and refreshing.

Why You’ll Love This Recipe

• Simple to Prepare: This recipe requires minimal effort while delivering maximum flavor.
• Flavor-Packed: The combination of lemon, pepper, and fresh vegetables brings brightness to the dish.
• Versatile Serving Options: Enjoy it warm or cold, making it suitable for any occasion.
• Nutrient-Rich Ingredients: Packed with Brussels sprouts, kale, and edamame for a wholesome meal.
• Perfect for Meal Prep: Make it ahead of time for easy lunches or dinners throughout the week.

Tools and Preparation

Having the right tools can make the cooking process smoother and more enjoyable. Here’s what you’ll need to whip up your Lemon Pepper Smashed Potato Salad.

Essential Tools and Equipment

• Baking sheets
• Parchment paper
• Large pot
• Fork or measuring cup
• Jar (for dressing)
• Tongs

Importance of Each Tool

• Baking sheets: Essential for roasting the potatoes and veggies evenly.
• Large pot: Needed to boil the potatoes until they are fork-tender.
• Jar: Great for mixing the dressing quickly without making a mess.

Ingredients

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

Ingredients:
– 1 1/2 lb baby potatoes (mini red potatoes or baby Dutch yellow potatoes)
– 1 lb Brussels sprouts, trimmed and shredded
– 1 large shallot, sliced
– 2-3 tbsp avocado oil
– Kosher salt
– Fresh cracked black pepper
– 2 cups lacinato kale, stems removed and shredded
– 1 1/2 cups edamame, thawed or cooked according to package instructions
– 1/4 cup minced chives
– 1 garlic clove, grated
– 1 tbsp white apple vinegar
– 1 1/2 tsp fresh cracked black pepper
– 1/2 tsp chili flakes (optional)
– 1/4 tsp fresh cracked white pepper
– 1 tsp Dijon mustard
– Zest and juice of 1 lemon
– 1/2 tsp kosher salt
– 2-3 tsp maple syrup
– 3 tbsp extra virgin olive oil

For Garnish

• 2 tablespoons fresh parsley, finely chopped

How to Make Lemon Pepper Smashed Potato Salad

Step 1: Preheat the Oven

Preheat your oven to 425F. Line two baking sheets with parchment paper to prevent sticking.

Step 2: Cook the Potatoes

Bring a large pot of water to a boil.
* Salt the water generously.
* Add the baby potatoes and cook for about 10 minutes until fork-tender.
* Drain them well.

Step 3: Smash the Potatoes

Transfer the drained potatoes to one of the baking sheets.
* Use a fork or flat-bottom measuring cup to lightly smash each potato.
* Ensure they have some space in between.
* Drizzle with 1 1/2 tablespoons of avocado oil.
* Generously sprinkle with salt and freshly cracked black pepper.

Step 4: Roast the Potatoes

Bake on the bottom rack for about 20 minutes.
* Flip them over and bake for an additional 10–15 minutes until golden brown and crisp around the edges.

Step 5: Prepare Brussels Sprouts and Shallots

On your second baking sheet:
* Add shredded Brussels sprouts and sliced shallot.
* Sprinkle with salt and pepper.
* Drizzle with about 1 tablespoon of avocado oil.

Bake on the middle rack for around 15 minutes.
Top with shredded kale and toss everything together using tongs. Bake for another 5 minutes until kale is wilted.

Step 6: Make the Dressing

While your veggies are baking:
In a jar, combine:
* Grated garlic,
* White apple vinegar,
* Black pepper,
* Chili flakes (if using),
* White pepper,
* Dijon mustard,
* Lemon zest and juice,
* Kosher salt,
* Maple syrup,
* Extra virgin olive oil.

Whisk or seal the jar tightly and shake vigorously until creamy.

Step 7: Combine Everything

Once everything is roasted:
Transfer crispy potatoes onto the tray with Brussels sprouts and kale.
Top with edamame, minced chives, and pour about one-third of your dressing over it. Toss gently to mix all ingredients well.

Step 8: Serve Your Salad

Divide your Lemon Pepper Smashed Potato Salad into bowls. Drizzle with additional lemon pepper dressing as desired before serving. Enjoy!

How to Serve Lemon Pepper Smashed Potato Salad

Lemon Pepper Smashed Potato Salad is a delightful dish that can be served in various ways. Here are some serving suggestions to enhance your meal experience.

As a Main Dish

• Serve it warm or at room temperature for a comforting main course.
• Pair it with grilled chicken or fish for a balanced meal.

As a Side Dish

• Accompany it with barbecued meats to complement the flavors.
• Great alongside sandwiches or wraps for a casual lunch.

In a Picnic Spread

• Pack it in individual servings for an easy picnic option.
• Add fresh fruits and dips to create a delightful picnic basket.

Topped with Extra Ingredients

• Enhance the salad with crumbled feta or goat cheese for added creaminess.
• Sprinkle toasted nuts or seeds to add crunch and richness.

How to Perfect Lemon Pepper Smashed Potato Salad

To make your Lemon Pepper Smashed Potato Salad even more delightful, consider these tips.

• Use Fresh Ingredients: Fresh Brussels sprouts and potatoes will bring out the best flavors in your salad.
• Adjust Seasonings: Taste your dressing before combining; feel free to tweak salt, lemon juice, or maple syrup as needed.
• Experiment with Herbs: Add fresh herbs like parsley or dill for more aromatic notes.
• Make Ahead: This salad can be made ahead of time; just keep the dressing separate until serving to maintain crispness.
• Serve Chilled: For a refreshing twist, allow the salad to chill in the fridge before serving on hot days.

Best Side Dishes for Lemon Pepper Smashed Potato Salad

Complement your Lemon Pepper Smashed Potato Salad with these delicious side dishes.

1. Grilled Salmon: The smoky flavor of grilled salmon pairs wonderfully with the zesty potato salad.
2. Roasted Vegetables: A mix of seasonal vegetables adds color and nutrients to your meal.
3. Garlic Bread: Crunchy garlic bread offers a satisfying contrast to the creamy salad.
4. Coleslaw: A tangy coleslaw can elevate the meal by adding crunch and brightness.
5. Fruit Salad: A refreshing fruit salad provides sweetness that balances the savory flavors of the potato salad.
6. Quinoa Pilaf: Nutty quinoa pilaf brings protein and texture, making your meal more filling.
7. Caprese Skewers: Easy-to-eat skewers of mozzarella, basil, and tomatoes are perfect for gatherings.
8. Stuffed Peppers: Colorful stuffed peppers filled with rice or beans add a hearty component to your table.

Common Mistakes to Avoid

Making Lemon Pepper Smashed Potato Salad can be easy, but there are some common pitfalls to watch out for.

• Not using the right potatoes: Choosing waxy potatoes like baby red or Dutch yellow ensures a creamy texture. Avoid starchy potatoes which can become mealy and lose their shape.
• Overcrowding the baking sheet: When you smash the potatoes, give them enough space on the baking sheet. Overcrowding can lead to uneven cooking and soggy bits instead of crispy edges.
• Skipping seasoning: Generously seasoning both the potatoes and vegetables is crucial. Under-seasoned salad will lack flavor, so don’t hold back on that salt and pepper.
• Not letting the salad cool: Allowing your ingredients to cool slightly before tossing them with the dressing helps prevent wilting. This keeps your Lemon Pepper Smashed Potato Salad fresh and vibrant.
• Ignoring the dressing balance: The dressing should have a good balance of acidity and sweetness. Taste as you go and adjust lemon juice or maple syrup according to your preference for a well-rounded flavor.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3 days.
• Keep away from strong-smelling foods to prevent flavor absorption.

Freezing Lemon Pepper Smashed Potato Salad

• Freeze in a freezer-safe container for up to 1 month.
• Leave out fresh ingredients like chives until thawed and ready to serve for best texture.

Reheating Lemon Pepper Smashed Potato Salad

• Oven: Preheat oven to 350°F (175°C) and bake for about 10 minutes or until warmed through.
• Microwave: Place in a microwave-safe bowl, cover loosely, and heat for 1-2 minutes, stirring halfway through.
• Stovetop: Heat in a skillet over medium heat, stirring occasionally until warm.

Frequently Asked Questions

What makes Lemon Pepper Smashed Potato Salad unique?

This salad combines creamy smashed potatoes with fresh vegetables and a zesty lemon pepper dressing, offering a delightful mix of flavors and textures.

Can I customize my Lemon Pepper Smashed Potato Salad?

Absolutely! Feel free to add other veggies like bell peppers or cucumbers, or swap in different greens such as spinach or arugula for variety.

How do I make my dressing creamier?

To achieve a creamier dressing, consider adding a dollop of Greek yogurt or mayonnaise alongside the olive oil for added richness.

Is this salad good for meal prep?

Yes! Lemon Pepper Smashed Potato Salad stores well in the fridge and is perfect for meal prep. Just keep the dressing separate until serving for optimal freshness.

Final Thoughts

Lemon Pepper Smashed Potato Salad is not only delicious but also versatile, making it perfect as a main dish or side. With its balance of flavors and textures, this recipe is sure to please everyone at your table. Feel free to customize it with your favorite ingredients! Give it a try today!