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This filling Lemon Pepper Crushed Potato Salad turns basic spuds into an impressive main course. The mix of crunchy crushed potatoes with charred Brussels sprouts delivers a wonderful contrast in texture, while the tangy lemon pepper sauce brings everything together for a fresh take on classic potato salad.
I came up with this dish during a cold Saturday when I craved something warming but light. The first time I brought it to the table, everyone was shocked that a potato dish could taste so bright and fulfilling without using mayonnaise or any milk products.
Ingredients
- Baby potatoes: they're great for getting that crunchy outside and soft inside when flattened. Try to grab ones that are roughly the same size so they cook evenly
- Brussels sprouts: they boost the nutrition and give amazing browned flavor when baked. Go for tight, green ones with no yellow spots
- Shallot: offers a softer, sweeter taste than regular onions. Pick hard ones with no mushy areas
- Avocado oil: works great for cooking at high heat thanks to its high smoke point
- Lacinato kale: adds extra crunch and tons of nutrients. Look for dark bunches with sturdy leaves
- Edamame: brings protein and bright green pops of color. The frozen kind works great
- Fresh chives: add a light onion taste and pretty green garnish
- Lemon: both the outer peel and juice create the core of the dressing. Get organic if you can for better zest
- Black pepper: when freshly ground it gives that key flavor. A good grinder makes all the difference
- Maple syrup: cuts the sharpness with natural sweetness. Always use real maple syrup not the breakfast kind
Step-by-Step Instructions
- Get Your Oven and Potatoes Ready:
- Heat your oven to 425°F and wait till it's fully hot before cooking anything. While that's happening, get a big pot of water boiling with enough salt so it tastes like ocean water. This gets flavor into your potatoes from the start. Cook them for just 10 minutes till they give a bit when poked but don't fall apart.
- Smash Them Just Right:
- Once you've drained your soft potatoes, lay them out on your lined baking sheet with about an inch between each one. Take a cup or fork and push down gently but firmly to make a flat surface with rough edges. Those rough bits will get super crunchy when baked. Splash some oil over them so they're all lightly coated and sprinkle plenty of salt and pepper.
- Cook Your Veggies:
- Put your Brussels sprouts and shallots on another tray with room between them so they roast properly instead of steaming. Mix them with oil and seasonings making sure they're all covered. The timing difference lets everything cook perfectly. When you mix in the kale later, use tongs to toss it with the hot sprouts so the heat starts to soften the leaves.
- Mix Up Your Dressing:
- Throw all your dressing stuff in a container starting with the garlic and tangy bits before you add the oil. This helps the garlic flavor spread throughout. When you grate in the lemon skin, just take the yellow part and avoid the white stuff underneath that tastes bitter. Shake it hard until everything blends together with no oil floating separately.
- Put It All Together:
- Mix the golden crispy potatoes with the browned Brussels sprouts mix while everything's still hot. This lets the veggies soak up some of the dressing flavors. Toss in the edamame and chives right before serving to keep their bright colors. Start with just enough dressing to coat everything lightly and keep the rest for serving.
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The flattening trick for potatoes makes more surface area that can get brown, which means more flavor. I found this trick a few years back when I was trying to make restaurant-quality crunchy potatoes at home, and it totally changed how I cook potato dishes.
Make It Your Own
This salad can handle lots of changes based on what you like or what's in your kitchen. Try using white beans or chickpeas instead of edamame for a different protein. For a bigger meal, add some crumbled tempeh or tofu that's been quickly cooked with soy sauce. The basic recipe focuses on plants but feels filling enough to satisfy anyone.
Storage Tips
Keep any extra salad in a sealed container in your fridge for up to 3 days. Store leftover dressing separately so your veggies don't get mushy. When you want to eat it again warm the potato mix in a 350°F oven for around 10 minutes to bring back some crunch, then mix with the other stuff and fresh dressing. The kale tastes best if you eat it within the first day before it loses its bright color.
Serving Suggestions
This flexible dish works great on its own or next to other foods you love. For a dinner party, serve it after a simple starter soup like tomato or roasted carrot. It also goes really well with anything off the grill during summer. For brunch, try topping it with a runny egg for extra richness. The bright flavors work with almost any protein from veggie options to fish.
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Frequently Asked Questions
- → Can I switch out Brussels sprouts for something else?
Sure! Try shredded cabbage, spinach, or arugula as alternatives. Just tweak the cooking time a bit to suit your choice.
- → What’s an easy way to flatten the potatoes?
Press down gently on the cooked potatoes using a flat measuring cup or the back of a fork, just enough to slightly smash them.
- → How do I make the potatoes extra crispy?
Spread them out on the baking sheet evenly, drizzle generously with oil, and cook until they’re golden with crispy edges.
- → Can I make the creamy dressing ahead?
Yep! You can prepare the lemon pepper sauce a day early and keep it refrigerated in a closed container. Shake or stir it before serving.
- → How do I tweak the dressing’s taste?
Adjust the flavor balance by tasting as you go. If it needs more tang, sweetness, or saltiness, add vinegar, syrup, or salt accordingly.
- → Any tips for saving prep time?
To prep faster, grab bagged shredded Brussels sprouts or pre-cut kale. You can also use frozen, pre-cooked edamame to cut down on cooking time.