This cozy and comforting Lemon Pepper Smashed Potato Salad combines crispy, golden potatoes with tender Brussels sprouts, edamame, and a zesty lemon pepper dressing. It’s the perfect balance of flavors and textures—warm, creamy, and satisfying.
Whether served as a hearty side or a standalone dish, this salad makes a statement. The caramelized potatoes and Brussels sprouts bring depth, while the tangy lemon dressing adds brightness. It’s a great meal prep option and can be enjoyed both warm or cold, making it a versatile dish for any occasion.
Full Recipe:
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1 1/2 lb baby potatoes (mini red potatoes or baby Dutch yellow potatoes)
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1 lb Brussels sprouts, trimmed and shredded
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1 large shallot, sliced
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2-3 tbsp avocado oil
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Kosher salt
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Fresh cracked black pepper
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2 cups lacinato kale, stems removed and shredded
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1 1/2 cups edamame, thawed or cooked according to package instructions
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1/4 cup minced chives
Dressing:
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1 garlic clove, grated
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1 tbsp white wine vinegar
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1 1/2 tsp fresh cracked black pepper
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1/2 tsp chili flakes (optional)
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1/4 tsp fresh cracked white pepper
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1 tsp Dijon mustard
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Zest and juice of 1 lemon
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1/2 tsp kosher salt
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2-3 tsp maple syrup
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3 tbsp extra virgin olive oil
Directions:
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Preheat the oven to 425°F and line 2 baking sheets with parchment paper.
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Bring a large pot of water to a boil, salt generously, and cook the potatoes for 10 minutes or until fork-tender.
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Drain and lightly smash the potatoes on a baking sheet. Drizzle with 1 1/2 tbsp oil, salt, and pepper, and bake for 20 minutes, flipping halfway.
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On the second tray, add the Brussels sprouts and shallots, seasoning them with oil, salt, and pepper. Bake for 15 minutes, then top with shredded kale and bake for another 5 minutes.
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While baking, whisk together the dressing ingredients in a jar, adjusting for taste.
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Combine the crispy potatoes with the Brussels sprouts and kale, add the edamame and chives, and toss with a third of the dressing.
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Serve the salad in bowls with extra dressing.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: 380 kcal | Servings: 4 servings
Lemon Pepper Smashed Potato Salad: A Hearty, Wholesome Dish for Every Season
When it comes to comfort food that doesn’t compromise on nutrition, the Lemon Pepper Smashed Potato Salad hits all the right notes. It’s cozy, vibrant, and layered with texture and flavor. Combining crispy smashed baby potatoes with roasted Brussels sprouts, tender edamame, and shredded kale, this dish is finished with a bright and zesty lemon pepper dressing that ties it all together beautifully. Whether you’re looking for a warm winter side dish or a chilled summer salad, this recipe delivers a versatile, nutritious option you’ll come back to time and time again.
What makes this salad stand out isn’t just its balance of crispy and creamy textures, or its punchy dressing—it’s the thoughtful choice of ingredients that bring together both taste and health benefits. Let’s take a closer look at why this dish deserves a spot in your regular meal rotation.
Health Benefits of Key Ingredients
Baby Potatoes
Potatoes often get a bad rap, but when prepared in a healthy way—like roasting instead of deep frying—they can be a nutrient-rich addition to your plate. Baby red or Dutch yellow potatoes are particularly high in potassium, vitamin C, and fiber (especially when you leave the skins on). They provide complex carbohydrates, which offer sustained energy and help keep you full longer.
Brussels Sprouts
Brussels sprouts are part of the cruciferous vegetable family, rich in vitamin K, vitamin C, and antioxidants. They’ve been associated with anti-inflammatory properties and may support heart health. Roasting them enhances their flavor and brings out a natural sweetness that balances their slight bitterness.
Edamame
This green soybean is a complete plant-based protein, providing all nine essential amino acids. Edamame is also high in iron, folate, and fiber, making it a fantastic addition to vegetarian and vegan meals. It gives this salad extra heft and boosts its protein content without any need for meat.
Kale
Lacinato kale (also known as dinosaur kale) is a nutritional powerhouse. It’s loaded with antioxidants, vitamins A and C, calcium, and iron. Kale supports detoxification, bone health, and immune function. Lightly roasting it in the oven softens its texture and deepens its flavor.
Shallots and Chives
Both shallots and chives belong to the allium family, which is known for its antioxidant properties and potential cardiovascular benefits. They add depth and a mild oniony flavor without overpowering the dish.
Lemon Pepper Dressing
The lemon juice and zest brighten the dish with vitamin C and bring a tangy punch. Black and white pepper offer anti-inflammatory compounds like piperine, and the maple syrup adds just a touch of natural sweetness to balance the acidity and spice.
Together, these ingredients form a nutrient-dense, balanced dish that is filling, flavorful, and ideal for those looking to add more vegetables and plant-based meals into their diet.
Preparation Tips for the Best Results
Smash Gently for Optimal Crispiness
When smashing your boiled potatoes, aim for just enough pressure to slightly flatten them without breaking them apart. This creates more surface area for crisping in the oven while keeping the centers fluffy.
Use Two Baking Sheets
To ensure everything gets evenly crispy, spread the potatoes and vegetables out on separate baking sheets. Overcrowding can lead to steaming rather than roasting, which can make the texture soggy rather than crisp.
Toss the Kale Last
Kale cooks quickly, so adding it during the last 5 minutes of baking prevents it from burning while still allowing it to soften and gain that slight char that adds extra flavor.
Don’t Skip the Flip
Flipping the potatoes halfway through baking ensures they brown evenly on both sides. If you want extra crispy edges, you can gently press them down again before flipping.
Whisk the Dressing Well
Emulsifying the dressing by whisking thoroughly ensures the oil and vinegar don’t separate. For best results, make the dressing in a jar with a lid and shake vigorously before using.
Dress Just Before Serving
To preserve the crisp texture of the potatoes and roasted veggies, toss the salad with dressing just before serving. For meal prep, store the dressing separately and combine when ready to eat.
Delicious Variations to Try
Add a Protein Boost
For a more substantial meal, try topping the salad with grilled chicken, crispy chickpeas, or even a poached egg. These options add extra protein and can help make this a full entrée.
Try a Different Dressing
While the lemon pepper dressing is zesty and unique, this salad also pairs beautifully with a tahini-based dressing, a yogurt herb dressing, or even a mustard vinaigrette.
Swap the Greens
No kale on hand? Spinach or arugula make excellent alternatives. They won’t need to be cooked—just toss them in raw for a softer green element that still adds nutrition and color.
Seasonal Vegetable Swaps
This salad is easily adapted with the seasons. In the fall, try using roasted butternut squash or sweet potato in place of Brussels sprouts. In the summer, zucchini or green beans would work well.
Add Grains
Want to stretch the dish further? Mix in cooked quinoa, farro, or brown rice for added bulk and nutrients. This turns it into a grain salad that’s great for lunchboxes or picnics.
Spice It Up
Adjust the level of chili flakes in the dressing based on your preference, or try a dash of cayenne pepper or smoked paprika for a different kind of heat and flavor profile.
The Appeal of This Recipe
This Lemon Pepper Smashed Potato Salad stands out because it bridges the gap between comfort food and clean eating. It feels indulgent, thanks to the crispy, golden smashed potatoes and the rich, caramelized flavor of roasted Brussels sprouts, yet it’s packed with fresh, wholesome ingredients that fuel your body.
It also works for virtually any occasion. Serve it warm at a cozy winter gathering, or let it chill and bring it to a summer potluck. It’s sturdy enough to hold up in the fridge for several days, making it ideal for meal prep. And the dressing—bright, peppery, slightly sweet—adds the kind of complexity that makes people come back for seconds.
Plus, this salad is fully vegetarian and can easily be made vegan and gluten-free, ensuring it suits a wide range of dietary preferences. Whether you’re cooking for yourself or feeding a group, this recipe hits the sweet spot between effort and reward.
Conclusion
In today’s fast-paced world, we’re all looking for meals that are easy to make, satisfying, and nourishing—and the Lemon Pepper Smashed Potato Salad checks every box. With its dynamic blend of textures, bold and zesty dressing, and powerhouse ingredients, it offers both comfort and health in every bite.
From crispy smashed potatoes to protein-rich edamame and vitamin-packed kale and Brussels sprouts, this dish is a celebration of flavor and nutrition. It’s easy to prepare, endlessly customizable, and equally delicious served warm or cold. Whether you’re enjoying it as a side dish or a main meal, this salad is a wholesome, comforting, and utterly crave-worthy addition to your recipe collection.
So the next time you’re looking for a meal that’s hearty yet refreshing, look no further than this vibrant, lemony creation. One bite, and you’ll see why it’s more than just a salad—it’s a complete, satisfying experience.