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This filling Lemon Pepper Crushed Potato Salad turns basic spuds into a tasty main course. Mixing crunchy crushed potatoes with oven-roasted Brussels sprouts gives you a nice mix of textures, while the tangy lemon pepper sauce brings everything together for a fresh spin on classic potato salad.
I came up with this dish during a cold winter day when I needed something warm but zingy. The first time I dished it up, everyone was shocked that a potato dish could taste so bright and filling without using any mayonnaise or milk products.
What You'll Need
- Baby potatoes: they're just right 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 a sweet, roasted taste. Pick the firm, bright green ones without any yellow leaves
- Shallot: gives a lighter, sweeter kick than regular onions. Look for hard bulbs with no mushy parts
- Avocado oil: works great for high-heat cooking because it doesn't burn easily
- Lacinato kale: adds extra crunch and loads of nutrients. Go for dark bunches with sturdy leaves
- Edamame: throws in some protein and nice green pops of color. The frozen kind works great
- Fresh chives: add a light oniony flavor and pretty green flecks
- Lemon: both the outer skin and juice create the backbone of the sauce. Try to use organic if you can for better zest
- Black pepper: freshly ground gives that signature flavor punch. Worth getting a decent grinder for the best taste
- Maple syrup: cuts the sourness with natural sweetness. Stick with real maple syrup instead of breakfast syrup
How To Make It
- Get Everything Hot:
- Turn your oven up to 425°F and let it fully heat up before you put anything in. While that's happening, get a big pot of water boiling with enough salt that it tastes like ocean water. This gets flavor into the potatoes from the start. Cook them for 10 minutes flat until they're soft enough for a fork but don't fall apart.
- Flatten Those Potatoes:
- Once you've drained the soft potatoes, spread them out on a paper-lined baking sheet with space between each one. Take a cup or fork and press down firmly to flatten them with rough edges. Those jagged bits will get super crunchy when baked. Add a splash of oil over each potato and sprinkle plenty of salt and pepper.
- Brown The Veggies:
- Put the Brussels sprouts and shallots on another tray with room between them so they brown rather than steam. Mix with oil and seasonings covering every piece. The different timing lets each veggie cook just right. When you add the kale later, use tongs to mix it with the hot sprouts so the heat starts to soften the leaves.
- Mix The Sauce:
- Throw all sauce stuff in a jar starting with the garlic and tangy items before you add the oil. This lets the garlic flavor soak into everything else. When you zest the lemon, just take the yellow part and avoid the white stuff underneath which tastes bitter. Shake it hard until everything mixes together with no oil floating separately.
- Put It All Together:
- Mix the brown crispy potatoes with the caramelized Brussels sprouts while they're still hot. This lets the veggies soak up the sauce flavors better. Add the edamame and chives right before you serve it to keep their bright color. Start with just enough sauce to coat everything lightly and save the rest for the table.
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Flattening potatoes creates more surfaces that can get brown, which means more flavor develops. I found this trick a few years back when I was trying to make restaurant-quality crispy potatoes at home, and it totally changed how I cook potato dishes.
Tasty Twists
This salad can handle tons of changes based on what you like or what's in your kitchen. Try using white beans or chickpeas instead of edamame for different protein. To make it more filling, throw in some crumbled tempeh or tofu quickly cooked with soy sauce. The basic version celebrates veggie-focused cooking but still fills you up like a hearty meal should.
Keeping It Fresh
Put any extra salad in a sealed container in the fridge for up to 3 days. Keep leftover sauce separate so the veggies don't get mushy. When you want to eat it again, warm up the potato mix in a 350°F oven for about 10 minutes to bring back some crunch, then mix with the other stuff and fresh sauce. The kale is best eaten the first day before it loses its bright green color.
What To Eat With It
This flexible dish works great by itself or alongside other foods you love. For a nice dinner party, start with a simple soup like tomato or carrot. It also goes well with anything off the grill during summer. For breakfast or brunch, put a runny egg on top for extra richness. The bright flavors go with almost any protein from veggies to fish.
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Frequently Asked Questions
- → Can I swap Brussels sprouts for other greens?
Absolutely! Try using cabbage or a leafy option like spinach or arugula. Keep an eye on the cooking time if swapping.
- → How do I smash the potatoes easily?
Press each potato using the base of a measuring cup or fork. Don’t overdo it—just enough to flatten slightly without breaking them apart completely.
- → How do I make sure my potatoes are really crispy?
Spread them out on the pan without crowding, drizzle generously with oil, and roast until golden and crunchy on the edges.
- → Can I prep the dressing in advance?
Definitely! You can mix the dressing the day before and store it covered in the fridge. Give it a quick stir or shake before serving.
- → How can I tweak the dressing to my taste?
Taste as you go, adding more vinegar for tanginess, maple for sweetness, or salt to enhance the flavors to your liking.
- → What are some time-saving tips for this dish?
Use pre-shredded Brussels sprouts, pre-cut kale, or frozen ready-to-eat edamame to cut down on prep work.