As I stood in my kitchen, the vibrant colors of fresh vegetables caught my eye, and the scent of lemon zest filled the air. It was a moment of inspiration that led me to create the perfect dish to transform my typical potato salad into something extraordinary: Lemon Pepper Smashed Potato Salad. This delightful salad combines crispy smashed baby potatoes with tender Brussels sprouts and invigorating kale, all dancing together in a zesty, creamy dressing.
Whether you’re looking to impress friends at a backyard barbecue or simply seeking a refreshing side for your weeknight dinner, this recipe is a total game changer. No more boring, heavy potato salads—this bright and flavorful twist makes for a beautiful presentation and a delicious taste experience. The best part? It’s a breeze to make, so you can whip it up without the stress. Let’s dive into this tasty adventure; your taste buds will thank you!
Why will you love Lemon Pepper Smashed Potato Salad?
Bursting with Flavor: The zesty lemon and pepper dressing elevates the traditional potato salad into a fresh culinary experience.
Easy to Prepare: With straightforward steps, even novice cooks can successfully whip this up!
Healthy Ingredients: Packed with nutritious veggies like Brussels sprouts and kale, your body will thank you.
Crowd-Pleaser: This vibrant salad is perfect for any gathering, guaranteed to impress friends and family alike.
Versatile Delight: Whether served warm or cool, it’s a perfect match for grilled meats or as a stand-alone dish!
For an added flavor boost, don’t forget to check out my guide on healthy dressings for more creative salad ideas.
Lemon Pepper Smashed Potato Salad Ingredients
Get ready to create a salad that will leave your taste buds dancing!
For the Potatoes
• Baby potatoes – These tender gems provide a delightful texture that holds up wonderfully when smashed.
• Avocado oil – Perfect for roasting; it adds a silky richness without overpowering the flavors.
• Kosher salt – Essential for enhancing the natural taste and ensuring your potatoes are well-seasoned.
• Fresh cracked black pepper – Adds a touch of warmth and complexity; the fresher, the better!
For the Vegetables
• Brussels sprouts – Trimmed and shredded, they add a satisfying crunch and nutty flavor.
• Shallot – A hint of sweetness that balances the dish beautifully when roasted.
• Lacinato kale – This kale variety boasts a rich texture that wilts just right when heated.
• Edamame – A powerhouse of protein, they make the salad even more satisfying.
• Minced chives – A fresh herb that adds a burst of oniony flavor, brightening up the dish!
For the Dressing
• Garlic clove – Grated for a lovely depth of flavor in your zesty dressing.
• White wine vinegar – Offers a tangy kick; use it to balance the richness of the oil and potatoes.
• Dijon mustard – Adds a sharpness that ties all the flavors together wonderfully.
• Lemon zest & juice – The star of the show! Brightens up the salad with a refreshing zing.
• Maple syrup – A touch of sweetness that harmonizes with the tangy and savory elements.
• Extra virgin olive oil – Round out the dressing with its luscious and fruity flavor, perfect for the Lemon Pepper Smashed Potato Salad.
Optional Ingredients
• Chili flakes – For those who like it spicy, a dash can elevate the flavor profile beautifully.
• Fresh cracked white pepper – A subtler pepper option that contributes to the overall tapestry of flavor.
Gather these vibrant ingredients, and let’s bring this Lemon Pepper Smashed Potato Salad to life!
How to Make Lemon Pepper Smashed Potato Salad
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Preheat the oven to 425°F and line 2 baking sheets with parchment paper. This ensures your potatoes and veggies will crisp up beautifully in the oven.
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Boil a large pot of salted water. Once boiling, add the baby potatoes and cook for about 10 minutes until fork-tender. This step softens the potatoes, making them ready for smashing.
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Drain the potatoes and transfer them to a baking sheet. Lightly smash each potato with a fork, keeping them intact. Drizzle with 1 1/2 tablespoons of avocado oil and sprinkle generously with salt and pepper. Bake on the bottom rack for 20 minutes.
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Flip the potatoes and bake for an additional 10-15 minutes until they’re golden and crisp around the edges. This gives them a delightful crunch that contrasts with the creamy dressing.
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Combine Brussels sprouts and shallots on the second baking tray. Drizzle with approximately 1 tablespoon of oil, toss with salt and pepper, and bake on the middle rack for 15 minutes. Add in the kale, tossing everything together before baking for another 5 minutes until the kale wilts.
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Prepare the dressing by mixing garlic, white wine vinegar, black pepper, chili flakes (if using), white pepper, Dijon mustard, lemon zest and juice, kosher salt, maple syrup, and olive oil in a jar. Shake until creamy and well-combined—taste and adjust seasoning as needed.
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Mix the crispy potatoes with the roasted Brussels sprouts, shallots, and kale. Add in the edamame and chives, drizzling with one-third or more of the dressing. Toss gently until everything is evenly coated.
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Serve the salad in bowls, finishing with an extra drizzle of dressing if desired. Each bite will be filled with vibrant flavors!
Optional: Garnish with additional chives for an extra pop of color!
Exact quantities are listed in the recipe card below.
What to Serve with Lemon Pepper Smashed Potato Salad?
When it comes to creating a delightful meal, pairing the right sides can turn an ordinary dish into an extraordinary experience.
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Grilled Lemon Herb Chicken: The zesty marinade complements the salad’s bright flavors, creating a refreshing symphony on the plate. A simple squeeze of lemon brings it all together beautifully!
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Savory Quinoa Pilaf: Light and nutty, this dish adds a wholesome grain element, enhancing the textures of the salad. Toss in some nuts or cranberries for added crunch and flavor!
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Roasted Asparagus: Crisp-tender asparagus spears, drizzled with olive oil, bring a touch of earthy elegance that balances the salad’s freshness perfectly. Their bright green color adds visual appeal too!
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Tomato and Cucumber Salad: This cool, refreshing side brightens up any meal. With a tangy vinaigrette, it makes for the perfect contrast to the Lemon Pepper Smashed Potato Salad.
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Grilled Shrimp Skewers: Quick to prepare and packed with flavor, these shrimp have a smoky char that pairs beautifully with the creamy dressing of the salad. An unforgettable balance of tastes!
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Fresh Mint Lemonade: A soothing drink that echoes the salad’s vibrant lemon notes, keeping you refreshed and uplifted during any gathering. Its cooling effect makes it a perfect match!
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Chocolate Avocado Mousse: A velvety dessert to finalize your meal, rich yet healthy with hints of chocolate to round off the experience. A delightful surprise following a zesty salad!
Make Ahead Options
These delicious Lemon Pepper Smashed Potato Salad ingredients are perfect for meal prep and can streamline your busy weeknights! You can roast the potatoes, Brussels sprouts, and kale up to 24 hours in advance; simply store them in an airtight container in the refrigerator to keep them fresh and crispy. For best quality, make the zesty dressing ahead of time as well, allowing the flavors to meld beautifully—this can be refrigerated for up to 3 days. When you’re ready to serve, just toss everything together, add the edamame and chives, and drizzle with the dressing for a vibrant, flavorful salad that’s just as satisfying as when it’s freshly made. Enjoy the simplicity of having this crowd-pleaser ready to go!
Lemon Pepper Smashed Potato Salad Variations
Feel free to sprinkle a little creativity into this scrumptious salad!
- Herb-Infused: Add fresh herbs like parsley or dill for an aromatic lift. These herbs bring a bright intensity that accentuates the lemon zest.
- Vegan Friendly: Swap avocado oil for a plant-based yogurt dressing to keep it creamy without dairy. This twist nourishes and delights, ensuring everyone can enjoy it!
- Creamy Delight: Incorporate a dollop of Greek yogurt for a tangy, rich texture. It adds creaminess while enhancing the dressing’s depth of flavor.
- Nutty Flavor: Toss in toasted sunflower seeds or almonds for a crunchy texture. This nutty addition pairs beautifully with the soft potatoes and greens.
- Spicy Kick: Add sliced jalapeños or a dash of Sriracha to the dressing for some heat. The spiciness adds another layer of excitement, igniting your taste buds!
- Sweet Treat: Mix in some diced apples or pears for a sweet contrast. The fruit’s natural sweetness breaks through the flavors, adding a refreshing surprise.
- Roasted Red Peppers: Enhance texture and flavor by adding roasted red peppers. They bring a smoky sweetness that complements the lemon perfectly.
- Cheesy Finish: Sprinkle crumbled feta or goat cheese on top for a creamy, tangy burst. This final touch elevates the salad, making it absolutely irresistible!
Let your imagination run wild with these variations, creating a Lemon Pepper Smashed Potato Salad that’s uniquely yours!
Expert Tips for Lemon Pepper Smashed Potato Salad
- Choose Quality Potatoes: Opt for fresh baby potatoes; they have a naturally creamy texture and are perfect for smashing!
- Don’t Overcrowd the Pan: Ensure there’s enough space between potatoes and vegetables on the baking sheets for even roasting. This avoids sogginess.
- Crisp it Up: For extra crunch, leave the potatoes in the oven until they’re golden brown—don’t rush this step; it pays off flavor-wise!
- Taste as You Go: Adjust the seasoning of the dressing to your liking; everyone’s palate is different, and a little taste test can make a big difference!
- Add Your Spin: Feel free to customize ingredients; roasted bell peppers or avocado could provide your own special touch to this Lemon Pepper Smashed Potato Salad!
How to Store and Freeze Lemon Pepper Smashed Potato Salad
Fridge: Store leftover Lemon Pepper Smashed Potato Salad in an airtight container in the fridge for up to 3 days. The flavors will continue to meld and enhance!
Freezer: Although it’s best enjoyed fresh, you can freeze the roasted potatoes separately for up to 2 months. Thaw and reheat in the oven to regain their crispiness before combining with fresh vegetables and dressing.
Reheating: For best results, reheat the potatoes in the oven rather than the microwave. This helps maintain their texture. Combine with freshly prepared dressing and veggies for a delightful meal.
Lemon Pepper Smashed Potato Salad Recipe FAQs
How do I choose ripe baby potatoes?
Absolutely! When selecting baby potatoes, look for firm ones with smooth skin and no dark spots or blemishes. Avoid any that feel soft or have sprouted eyes. Freshness is key, so choose potatoes that have a bright color and don’t appear wrinkled.
What’s the best way to store leftover Lemon Pepper Smashed Potato Salad?
To keep your salad fresh, store any leftovers in an airtight container in the fridge for up to 3 days. The flavors will meld beautifully over time! However, it’s best to store the dressing separately to maintain the salad’s texture and prevent it from getting soggy.
Can I freeze the Lemon Pepper Smashed Potato Salad?
While it’s best enjoyed fresh, you can freeze the roasted potatoes. Simply spread them out on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container for up to 2 months. To reheat, bake them in the oven at 400°F for about 15-20 minutes until crispy again, and then mix with fresh veggies and dressing.
Why are my potatoes not getting crispy?
Very! If your potatoes aren’t crisping up, it could be due to overcrowding on the baking sheet—be sure they have space to breathe. Another tip is to let them bake without flipping too soon; the longer they cook, the crispier they become. A little drizzle of more oil can also help enhance their crunch!
Are there any allergenic ingredients in this salad?
It’s important to consider dietary restrictions! This Lemon Pepper Smashed Potato Salad contains common allergens like mustard and maple syrup. For a gluten-free option, ensure your mustard is gluten-free, and if someone has soy allergies, you may want to omit the edamame.
How can I make this salad vegan?
Absolutely! This salad is already quite friendly for a plant-based diet; just ensure the Dijon mustard you choose is vegan and consider using maple syrup as a sweetener instead of honey. It’s a delightful dish that everyone can enjoy!
Lemon Pepper Smashed Potato Salad That Will Wow Your Taste Buds
Ingredients
Equipment
Method
- Preheat the oven to 425°F and line 2 baking sheets with parchment paper.
- Boil a large pot of salted water. Add the baby potatoes and cook for about 10 minutes until fork-tender.
- Drain the potatoes and transfer them to a baking sheet. Lightly smash each potato with a fork. Drizzle with avocado oil and sprinkle with salt and pepper. Bake on the bottom rack for 20 minutes.
- Flip the potatoes and bake for an additional 10-15 minutes until golden and crisp.
- Combine Brussels sprouts and shallots on the second baking tray. Drizzle with oil, toss with salt and pepper, and bake for 15 minutes. Add in the kale and bake for another 5 minutes.
- Prepare the dressing in a jar by mixing garlic, white wine vinegar, black pepper, chili flakes (if using), white pepper, Dijon mustard, lemon zest, lemon juice, kosher salt, maple syrup, and olive oil. Shake until creamy.
- Mix the crispy potatoes with the roasted Brussels sprouts, shallots, and kale. Add in the edamame and chives, drizzling with one-third or more of the dressing. Toss gently.
- Serve in bowls, finishing with an extra drizzle of dressing if desired.