Lemon Pepper Smashed Potato Salad
Ingredients
Potato salad
- 1 1/2 lb baby potatoes (mini red potatoes or baby Dutch yellow potatoes)
- 1 lb Brussels sprouts, trimmed and shredded
- 1 large shallot, sliced
- 2–3 tbsp avocado oil
- Kosher salt
- Fresh cracked black pepper
- 2 cups lacinato kale, stems removed and shredded
- 1 1/2 cups edamame, thawed or cooked according to package instructions
- 1/4 cup minced chives
Dressing
- 1 garlic clove, grated
- 1 tbsp white wine vinegar
- 1 1/2 tsp fresh cracked black pepper
- 1/2 tsp chili flakes (optional)
- 1/4 tsp fresh cracked white pepper
- 1 tsp Dijon mustard
- Zest and juice of 1 lemon
- 1/2 tsp kosher salt
- 2–3 tsp maple syrup
- 3 tbsp extra virgin olive oil
Preparation
Preheat the oven to 425°F and bring a pot of water to a boil. Salt the water liberally, then add the potatoes and cook for 10 minutes or until fork-tender.
Drain the potatoes and transfer to a baking sheet. Lightly smash the potatoes making sure they have space between them. Drizzle with 1.5 tablespoons of oil, then generously sprinkle with salt and pepper. Bake on the bottom rack for 20 minutes. Flip and bake for another 10-15 minutes until golden and crisp around the edges.
Add the Brussels sprouts and shallots to another tray. Sprinkle with a generous pinch of salt and pepper. Drizzle with about 1 tablespoon of oil and toss to evenly coat. Bake on the middle rack for 15 minutes. Add the shredded kale to the sprouts, toss everything together, and bake for another 5 minutes or until the kale has wilted.
To make the dressing, combine the garlic, vinegar, black pepper, chili flakes, white pepper, mustard, lemon zest and juice, salt, maple syrup, and oil in a jar. Whisk or shake vigorously until creamy and emulsified. Taste and adjust seasoning as needed.
Transfer the potatoes to the tray with the vegetables. Top with edamame, chives, and about one-third of the dressing. Toss everything until evenly mixed.
Divide between bowls and enjoy with more dressing as desired.
