Go Back
Lemon Pepper Smashed Potato Salad Recipe
Ben Carraoli

Lemon Pepper Smashed Potato Salad Recipe

I’m so excited to share this Lemon Pepper Smashed Potato Salad Recipe, with you — it’s one of those dishes that felt cozy and satisfying the first time I made it. I remember how the scent of roasted potatoes and lemon filled my kitchen, and I couldn’t wait to dig in.
Print Recipe Pin Recipe
Total Time 55 minutes
Ingredients Method Notes

Ingredients
  

  • 1 ½ lb baby potatoes – I prefer mini red or baby Dutch yellows for great texture.
  • 1 lb Brussels sprouts trimmed and shredded – brings fiber and a slight earthy sweetness.
  • 1 large shallot thinly sliced – milder than onion and adds gentle aromatics.
  • 2-3 tbsp avocado oil – high-heat friendly for roasting.
  • Kosher salt – to season everything evenly.
  • Fresh cracked black pepper – big bold flavor.
  • 2 cups lacinato kale stems removed and shredded – adds bright green bulk.
  • 1 ½ cups edamame thawed – adds plant-based protein.
  • ¼ cup minced chives – mild oniony pop.
  • 1 garlic clove grated – fresh here is essential.
  • 1 tbsp white wine vinegar – brightens the dressing.
  • 1 ½ tsp fresh cracked black pepper – peppery backbone.
  • ½ tsp chili flakes optional – for a touch of heat.
  • ¼ tsp fresh cracked white pepper – adds complexity.
  • 1 tsp Dijon mustard – helps the dressing emulsify.
  • Zest and juice of 1 lemon – citrus brightness.
  • ½ tsp kosher salt – seasoning balance.
  • 2-3 tsp maple syrup – just a hint of sweetness.
  • 3 tbsp extra virgin olive oil – smooth fruity base.

Method
 

  1. First, preheat the oven to 425°F so it’s ready. Bring a large pot of water to a boil and generously salt it. Add the baby potatoes and cook until a fork easily slides in — about 10 minutes.
  2. Drain and place the potatoes on a lined baking sheet. Use a fork or flat cup to gently smash them so they flatten slightly. Drizzle with avocado oil and season well with salt and pepper.
  3. Bake the potatoes on the bottom rack for about 20 minutes. Flip them and roast for another 10-15 minutes until the edges turn golden and crisp.
  4. While the potatoes roast, prepare another tray with shredded Brussels sprouts and sliced shallot. Drizzle with oil, salt, and pepper and toss to coat evenly.
  5. Bake on the middle rack for 15 minutes. Then add the kale, toss, and let roast for a final 5 minutes until wilted and fragrant.
  6. In a jar or bowl, combine grated garlic, white wine vinegar, cracked black pepper, chili flakes, white pepper, Dijon, lemon zest and juice, salt, maple syrup, and olive oil.
  7. Whisk or shake until fully combined into a creamy dressing. Taste and adjust acidity, sweetness, or salt as needed.
  8. Once everything’s roasted, transfer the crispy potatoes to the veggie tray. Add edamame and minced chives, then pour about one-third of the dressing over the top.
  9. Toss everything so it’s evenly coated, then divide between bowls. Drizzle extra dressing if you like. Serve immediately warm or chilled later.

Notes

  • Use pre-shredded Brussels sprouts if you’re short on time — it saves chopping. 
  • Let the roasted veggies spread out on the pan so they caramelize, not steam.
  • Taste the dressing before tossing — adjusting lemon, salt, or sweetener can change the whole flavor profile. 
  • Serve the dressing on the side if you want the salad to stay crisp longer.