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Lemon Pepper Smashed Potato Salad

Lemon Pepper Smashed Potato Salad
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Lemon Pepper Smashed Potato Salad is a vibrant and satisfying dish that perfectly marries crispy smashed potatoes with the fresh crunch of Brussels sprouts, all enveloped in a creamy lemon peppercorn dressing. This delightful salad is not only flavorful but also packed with nutrients, making it an excellent choice for picnics, potlucks, or as a comforting side for dinner. Enjoy it warm or cold to suit any occasion, and relish the harmony of textures and tastes in every bite.

Ingredients

Scale
  • 1 1/2 lb 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, 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

Instructions

  1. Preheat the oven to 425°F and line two baking sheets with parchment paper.
  2. Boil salted water in a large pot and cook baby potatoes for about 10 minutes until fork-tender. Drain well.
  3. Smash each potato on one baking sheet; drizzle with avocado oil, salt, and pepper.
  4. Roast potatoes for about 30 minutes until golden brown and crisp.
  5. On the second baking sheet, roast shredded Brussels sprouts and shallots for 15 minutes; add kale for an additional 5 minutes.
  6. Combine dressing ingredients in a jar; shake until creamy.
  7. Toss roasted potatoes with Brussels sprouts mixture and edamame; drizzle with dressing before serving.

Nutrition

Find it online: https://ketodeliciousdishes.com/lemon-pepper-smashed-potato-salad/