Lemon Pepper Smashed Potato Salad 

This Lemon Pepper Smashed Potato Salad from Plant Based RD blends crispy smashed potatoes, shredded Brussels sprouts, kale, and edamame with a zesty, creamy lemon-peppercorn dressing. Perfect for a cozy plant‑based main or hearty side, it’s packed with fiber, protein, and antioxidants. The oven does most of the work, and cleanup is easy. With bright citrus, peppery warmth, and satisfying textures, it’s a refreshing twist on traditional potato salad that shines served warm or chilled. 

Ingredients

Potato Salad

• 1½ lb baby potatoes (red or yellow)
  
  

• 1 lb Brussels sprouts, trimmed & shredded
  
  

• 1 large shallot, sliced
  
  

• 2–3 Tbsp avocado oil
  
  

• Kosher salt & fresh cracked black pepper
  
  

• 2 cups lacinato kale, stemmed & shredded
  
  

• 1½ cups edamame, thawed or cooked
  
  

• ¼ cup minced chives
  
  

Dressing

• 1 garlic clove, grated
  
  

• 1 Tbsp white wine vinegar
  
  

• 1½ tsp cracked black pepper
  
  

• ½ tsp chili flakes (optional)
  
  

• ¼ tsp white pepper
  
  

• 1 tsp Dijon mustard
  
  

• Zest & juice of 1 lemon
  
  

• ½ tsp kosher salt
  
  

• 2–3 tsp maple syrup
  
  

• 3 Tbsp extra‑virgin olive oil
  
  

Directions

1. Preheat oven to 425 °F. Line two baking sheets with parchment.
   
   

2. Boil potatoes in salted water for 10 min until fork-tender; drain.
   
   

3. Arrange potatoes on one sheet, gently smash, drizzle with 1½ Tbsp oil, season with salt & pepper. Bake 20 min, flip, then bake 10–15 min until crisp
   
   

4. On second sheet, toss Brussels sprouts & shallots with 1 Tbsp oil, salt & pepper. Bake on middle rack 15 min, add kale, toss, bake another 5 min until kale wilts
   
   

5. In a jar, whisk together all dressing ingredients until creamy and emulsified
   
   

6. Transfer potatoes to vegetable sheet, add edamame, chives, and about one‑third of the dressing. Toss to combine.
   
   

7. Divide into bowls and drizzle with extra dressing if desired. Serve warm or chilled.
   
   

Nutrients

Yield: 3 servings

• Calories: approximate (not provided)—expect moderate calories from oil, potatoes, and edamame
  
  

• High in fiber (potatoes, Brussels sprouts, kale, edamame)
  
  

• Protein from edamame (~17 g per cup)
  
  

• Vitamin C, vitamin K, antioxidants from sprouts & kale
  
  

• Healthy fats from avocado & olive oil