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This zesty potato mash-up salad brings together crunchy baked potatoes with slightly burnt Brussels sprouts, soft kale, and filling edamame to create a filling dish you can enjoy on its own or next to your favorite main. The zingy lemon pepper sauce pulls everything together with fresh, tangy flavors that turn basic ingredients into something you'll crave again and again.
I came up with this salad when I needed to bring something filling but light to a friend's dinner party. Everyone loved the mix of crispy potatoes and colorful veggies so much that now I make it whenever I want to wow people without spending too much time cooking.
Ingredients
- Baby potatoes: They come with thin skins and cook up with a creamy inside that gets super crispy when flattened and baked. Try to find ones that are about the same size so they cook evenly.
- Brussels sprouts: When sliced thin and roasted, they get sweet and nutty. Go for tight, fresh sprouts with bright green outer leaves.
- Shallots: They're gentler than regular onions and have a bit of sweetness. Pick firm ones with no soft parts.
- Lacinato kale: Sometimes called dinosaur kale, its tough leaves don't wilt too much when cooked. Look for bunches with dark, firm leaves.
- Edamame: Adds some protein and bright green color. The frozen kind works great in this dish.
- Fresh chives: Gives a light oniony taste that works well with the tangy dressing. Snip them with scissors for the neatest cut.
- Lemon juice and zest: The main flavor in the dressing that adds brightness and tang. Always grab the zest before you squeeze the lemon.
- Dijon mustard: Helps mix the dressing and adds some zip. French ones usually taste best.
- Mixed peppers: Using both black and white pepper creates more interesting flavor than just one type alone.
Step-by-Step Instructions
- Boil the potatoes:
- Put baby potatoes in very salty water and cook for 10 minutes until you can stick a fork in them but they don't fall apart. The salt goes deep into the potatoes as they cook. Don't let them get too soft or they'll break when you smash them.
- Smash and roast:
- Put the boiled potatoes on a baking sheet with parchment paper and gently flatten each one using a measuring cup or fork. Press just hard enough to make them flat without breaking them completely. Drizzle with avocado oil and add lots of salt and pepper. The flat shape creates more crispy edges. Bake at 425°F for 20 minutes on the bottom rack.
- Prepare the vegetables:
- While potatoes are cooking, put Brussels sprouts and shallots on another baking sheet. Mix with avocado oil, salt and pepper until they're all coated. Bake on the middle rack for 15 minutes until the edges start to get dark. The high heat makes the natural sugars caramelize and taste better.
- Add the kale:
- After 15 minutes, throw the shredded kale onto the Brussels sprouts tray and mix everything together. Put it back in the oven for 5 minutes until the kale gets soft with slightly crispy edges. This quick cooking keeps it healthy but makes it nicer to eat.
- Make the dressing:
- Put all dressing stuff in a jar starting with the garlic, lemon juice, and spices before adding the oil. Shake hard until it looks creamy and mixed. The dijon mustard helps keep the oil and vinegar from separating. Taste it and add more of whatever it needs.
- Finish and assemble:
- Mix the crispy potatoes with the baked veggies on one tray. Add the thawed edamame and fresh chives. Pour about a third of the dressing over everything and gently toss it all together without breaking up the potatoes. The warm veggies will soak up the dressing flavors better.
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This dish means a lot to me because it was what finally got my picky nephew to try Brussels sprouts. The crunchy texture and tangy sauce completely changed how he felt about green veggies, and now he actually asks for this salad whenever he comes over.
Make It Your Own
You can easily switch things up in this potato salad based on what you've got in your kitchen. Try sweet potatoes instead of baby potatoes for different flavor and extra nutrients. Just cook them a bit less time when boiling since they soften faster. They'll be a bit sweeter but go really well with the tangy lemon dressing.
Storage Tips
Keep any leftovers in a sealed container in the fridge for up to 4 days. The flavors actually get better overnight as everything soaks in the dressing. I'd suggest keeping extra dressing separate and adding it right before you eat. When you're ready to eat it again, let it sit out for about 20 minutes or warm it up in a 350°F oven for 10 minutes to bring back some of the crispiness.
Serving Suggestions
This flexible dish goes great with grilled meats for a full meal. Try it with a simple grilled chicken breast or piece of salmon. For a vegetarian dinner, pair it with grilled halloumi cheese or a thick bean soup. In summer, I love serving it at room temperature as part of a picnic spread. The hearty veggies don't get soggy like regular lettuce salads do.
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This tangy potato salad adds crunch and zing to any meal, showing how everyday ingredients can really shine when you cook them the right way.
Frequently Asked Questions
- → Can I make this potato salad ahead of time?
You can prep parts beforehand, but keep the sauce separate until you're ready to eat for the best crunch. You can store the roasted veggies in the fridge up to 2 days. When you're ready, warm the veggies in a 350°F oven for 10-15 minutes, then add the sauce.
- → What can I substitute for edamame?
Green peas, chickpeas, or white beans will work great instead of edamame. You might also try quickly blanched snap peas cut small for a similar bright green look and crunch.
- → Is this dish served hot or cold?
This dish tastes best warm or at room temp. Unlike regular mayo potato salads that you eat cold, the roasted stuff and vinegar-based sauce make this better soon after you make it.
- → How can I make this dish vegan?
Great news! This dish is already vegan as it is. The maple syrup in the sauce comes from plants, and there's nothing from animals in any part of it.
- → What's the best way to store leftovers?
Put leftovers in a container with a tight lid and keep in the fridge for up to 3 days. For the yummiest results when reheating, let it sit out until room temp first, or warm it gently in a 325°F oven for about 10 minutes.
- → What type of potatoes work best for smashing?
Small, waxy spuds like baby reds or baby Dutch yellows (like the recipe calls for) work best for smashing. These kinds stay together after boiling and get perfectly crispy outside when baked.