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–+ servings
Lemon Pepper Smashed Potato Salad

Zesty Lemon Pepper Smashed Potato Salad You’ll Crave

A vibrant Lemon Pepper Smashed Potato Salad bursting with refreshing lemon zest, fiber-rich Brussels sprouts, and edamame.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad Base
  • 4 cups Brussels Sprouts Use pre-shredded for convenience or swap with shredded cabbage.
  • 1.5 pounds Potatoes Baby potatoes work great, or swap for chopped sweet potatoes.
  • 1 cup Edamame Can substitute with baked crispy tofu, chickpeas, or white beans.
  • 1 cup Kale Feel free to leave this out if you prefer a simpler salad.
  • 1 medium Shallot Sliced red onion can be used as an alternative.
For the Dressing
  • 2 cloves Garlic Fresh cloves give the best flavor.
  • 2 tablespoons Vinegar Apple cider or red wine vinegar both work well.
  • 1 tablespoon Mustard Your favorite mustard variety can be used.
  • 1 whole Lemon Use fresh for the best flavor.
  • 1 tablespoon Sweetener Maple syrup or agave works beautifully.
For Garnish
  • 2 tablespoons Chives Substitute with dill or cilantro based on your taste preference.

Equipment

  • Oven
  • large pot
  • Baking sheets
  • Parchment Paper
  • mixing bowl
  • Jar with Lid

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.
  2. Bring salted water to a rolling boil in a large pot. Add the potatoes and cook for about 10 minutes until fork-tender.
  3. Smash the drained potatoes on the baking sheet, drizzle with olive oil, and season with salt and pepper. Bake for 20 minutes, flip, and bake for another 10-15 minutes.
  4. On a second baking sheet, spread shredded Brussels sprouts and sliced shallots. Drizzle with olive oil and season. Roast for 15 minutes, add kale, and roast for another 5 minutes.
  5. Combine minced garlic, vinegar, mustard, lemon zest and juice, salt, sweetener, and olive oil in a jar and shake until emulsified.
  6. Combine the crispy smashed potatoes with the roasted vegetables and edamame in a large bowl. Pour the dressing and toss gently to coat.
  7. Serve warm or let it cool to enjoy chilled and drizzle with extra dressing if desired.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 8gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 300mgPotassium: 600mgFiber: 7gSugar: 3gVitamin A: 500IUVitamin C: 40mgCalcium: 60mgIron: 2mg

Notes

Store roasted vegetables in an airtight container for up to 4 days. Dressing can be kept for up to 7 days. For meal prep, keep components separate until serving.

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