Lemon Pepper Smashed Potato Salad

Lemon Pepper Smashed Potato Salad brings together crunchy roasted potatoes with kale and a zesty lemon dressing for a side that easily steals the show at any table. This hearty salad is my go-to for potlucks when I want something fresh and satisfying but with a crisp twist. There is something about the hot smashed potatoes mingling with cool edamame and bright chives that always draws compliments and clean plates.

The first time I served this was at a spring picnic with family and now everyone expects it at gatherings thanks to the tangy punch of the lemon and pepper.

Ingredients

• Baby potatoes: These roast up creamy on the inside and crisp on the edges You want them to be as fresh as possible for the best texture
• Brussels sprouts: Shredded for quick roasting Choose ones with firm bright green leaves
• Shallot: Adds a mild sweetness and depth Look for ones with tight skin and no soft spots
• Avocado oil: Handles high heat roasting and has a clean taste Extra virgin olive oil is also fine
• Kosher salt: Brings out all the flavors Use flaky salt for finishing if you like texture
• Fresh cracked black pepper: Adds zip Make sure it is freshly cracked for the best aroma
• Lacinato kale: The leaves are more tender than curly types Remove stems completely and chop fine so it melts into the salad
• Edamame: Delivers protein and a bite Choose shelled edamame for convenience
• Minced chives: Bring a mild onion note and color Choose fresh vibrant ones
• For the dressing:
• Garlic: Use fresh for punchy flavor
• White wine vinegar: Bright acid that balances the richness Use a good quality and avoid overly sweet types
• Fresh cracked black pepper: Layered for that signature lemon pepper taste
• Chili flakes: Optional for a subtle heat Choose fresh flakes for best results
• Fresh cracked white pepper: Adds another layer of peppery depth
• Dijon mustard: Helps emulsify the dressing and bring a tangy background
• Lemon zest and juice: Adds shine and brings the lemon forward Always zest before juicing
• Kosher salt: A must for seasoning
• Maple syrup: Balances acidity with a gentle sweetness Pure maple syrup is best
• Extra virgin olive oil: Rounds out the dressing and provides a creamy base

Step-by-Step Instructions

Prepare the Oven and Trays:

Preheat your oven to a hot 425 degrees. Line two large baking sheets with parchment so cleanup is easy and nothing sticks.

Parboil the Potatoes:

Place baby potatoes in a large pot and cover with salted water. Bring to a boil and cook about ten minutes until you can pierce them easily but they are not falling apart. Drain thoroughly.

Smash and Roast the Potatoes:

Transfer hot potatoes to one baking sheet. Use a flat measuring cup or sturdy fork to gently press and flatten each just until split but still mostly whole. Spread them out so their edges can crisp up. Drizzle with half your avocado oil and season well with salt and black pepper. Roast on the lowest oven rack for twenty minutes. Flip them over carefully and roast another ten to fifteen minutes until they are golden brown and have crunchy edges.

Roast Brussels Sprouts and Shallots:

Spread shredded Brussels sprouts and sliced shallots on the second baking sheet. Sprinkle with salt and black pepper and drizzle with remaining avocado oil. Toss to coat then roast on the middle oven rack for about fifteen minutes.

Add Kale and Finish the Greens:

After Brussels sprouts have roasted for fifteen minutes, scatter the shredded kale across the hot tray. Tongs work best for tossing everything so the kale starts to wilt. Roast five minutes more just until kale softens but still looks vibrant.

Make the Lemon Pepper Dressing:

In a glass jar combine the garlic with vinegar black and white pepper chili flakes Dijon mustard lemon zest and juice salt maple syrup and olive oil. Whisk well until creamy and smooth or seal and shake vigorously until the dressing looks pale and well blended. Taste and adjust acid salt or sweet levels to match your tool

Assemble Everything:

Transfer your hot crispy potatoes onto the tray with roasted Brussels sprouts and wilted kale. Add thawed edamame and minced chives. Pour about one third of the dressing over everything and toss gently so all the vegetables are coated and flavors mix beautifully.

Serve with More Dressing:

Divide your warm salad among bowls or spread on a big platter. Drizzle with extra lemon pepper dressing to build more layers of flavor as you like

Once I started using lacinato kale the salad felt extra special with its deep color and tenderness. I will never forget the first time my little niece declared Brussel sprouts were now her favorite after trying this salad at a family picnic.

Storage Tips

Leftovers can be cooled and kept in an airtight container for up to four days in the refrigerator. The dressing stays good in the fridge for up to a week. I find the salad keeps its texture best if the greens are not overdressed in advance. Reheat gently in the microwave or quickly in the oven to re crisp the potatoes.

Ingredient Substitutions

No baby potatoes Just cut larger Yukon gold potatoes into chunks for roasting. Fresh or frozen peas can stand in for edamame if needed. If you cannot find lacinato kale curly kale works just massage it longer. You can use red onion instead of shallot if that is what you have on hand.

Serving Suggestions

It is a knockout on its own as a light lunch with extra protein on top like grilled tofu or a poached egg. I also love it as a fresh side for barbecued tempeh or a classic roast chicken dinner. At summer potlucks it disappears fast and works next to beans and fresh bread.

Cultural and Historical Context

Smashed potatoes come from a rustic tradition of bringing out both creamy and crispy textures. The infusion of lemon pepper is inspired by Mediterranean flavors which pair well with hearty greens and fresh herbs. Edamame and kale bring a modern plant based spin that feels right for today’s tables.

My best advice is to make extra dressing. It is good on just about everything and is one of the most requested recipes I have ever shared.

Recipe Q&A

→ How do I get potatoes crispy for this dish?

Roast smashed potatoes at high heat and use enough oil, spreading them out in a single layer to maximize crispiness.

→ Can I prepare the salad in advance?

You can roast the vegetables and mix the dressing ahead. Combine all components just before serving for best texture.

→ What can I use instead of baby potatoes?

Small Yukon gold or fingerling potatoes work well; just cut to similar size for even cooking.

→ Is the salad good served cold?

This dish tastes delicious warm or at room temperature, but can also be enjoyed chilled as leftovers.

→ Can I adjust the dressing flavor?

Yes, add more lemon for tanginess, adjust maple syrup for sweetness, or extra pepper for heat to suit your preference.

→ How should I store leftovers?

Keep any remaining salad in an airtight container in the refrigerator for up to three days.