Crispy Lemon Potato Salad (Print Version)
# Ingredients:
→ Potato Salad
01 -
1.5 cups edamame, cooked or thawed following the package instructions
02 -
1.5 lb small baby potatoes (use mini Dutch yellow or red potatoes)
03 -
1/4 cup finely chopped chives
04 -
2 cups lacinato kale, shredded (make sure to remove the stems)
05 -
Kosher salt
06 -
Freshly cracked black pepper
07 -
1 large sliced shallot
08 -
1 lb shredded Brussels sprouts, trimmed as needed
09 -
2–3 tablespoons avocado oil
→ Dressing
10 -
Zest and juice of a lemon
11 -
1/2 tsp kosher salt
12 -
1 grated garlic clove
13 -
1/4 tsp ground white pepper
14 -
1/2 tsp red chili flakes (optional)
15 -
1 tbsp white wine vinegar
16 -
3 tbsp olive oil (extra virgin works best)
17 -
2–3 tsp maple syrup
18 -
1 tsp Dijon mustard
19 -
1.5 tsp freshly cracked black pepper
# Instructions:
01 -
Set your oven to 425°F and line up two sheet pans with parchment paper.
02 -
Fill a large pot with water, bring it to boil, and season generously with salt. Toss in the potatoes and let them cook until a fork slides through easily, about 10 minutes.
03 -
Once drained, arrange the cooked potatoes on a baking sheet. Smash gently with the bottom of a cup or fork, leaving space between each piece. Coat with 1.5 tablespoons of avocado oil, sprinkle salt and pepper, and bake for 20 minutes on the lower rack. Flip and cook an extra 10–15 minutes until golden and crispy.
04 -
On the second baking sheet, combine sliced shallots with Brussels sprouts. Drizzle about 1 tablespoon of avocado oil, season with pepper and salt, and toss evenly. Place in the oven’s middle rack for 15 minutes.
05 -
Layer the shredded kale on top of the cooked Brussels mixture, give it all a toss, and let it bake for another 5 minutes, just until the kale softens.
06 -
In a small jar or bowl, combine garlic, mustard, vinegar, lemon zest and juice, chili flakes (if you're using them), white pepper, black pepper, salt, maple syrup, and olive oil. Close the jar lid and shake well, or whisk until smooth. Adjust seasonings to suit your taste.
07 -
Move the crispy potatoes to the roasted veggie tray. Toss in edamame, chives, and a third of the dressing. Mix everything until combined, portion into bowls, and top with extra dressing if you like.
# Notes:
01 -
Substitute shredded cabbage for Brussels sprouts or buy pre-shredded options to save time.
02 -
Taste and tweak the dressing to suit your preferences as you go along.
03 -
Spread ingredients across the pan evenly so they roast properly.