Description
A refreshing and flavorful Lemon Pepper Smashed Potato Salad that combines tender baby potatoes with a zesty dressing and fresh vegetables.
Ingredients
Scale
- 2 pounds baby potatoes
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 cup chopped fresh parsley
- 1/4 cup diced red onion
- 1/4 cup diced celery
Instructions
- Begin by washing the baby potatoes thoroughly. Place them in a large pot and cover with water. Bring to a boil over high heat and cook for about 15-20 minutes, or until the potatoes are tender when pierced with a fork. Drain and let cool slightly.
- Once the potatoes are cool enough to handle, use a fork or the bottom of a glass to gently smash each potato until it is flattened but still in one piece.
- In a small bowl, whisk together the olive oil, lemon juice, lemon zest, black pepper, garlic powder, onion powder, and salt.
- Drizzle the dressing over the smashed potatoes and toss gently to coat.
- Add the chopped parsley, diced red onion, and diced celery to the potatoes. Mix until everything is well combined.
- For the best flavor, cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- Serve chilled or at room temperature.
Notes
- For a creamier texture, add 1/4 cup of Greek yogurt or vegan mayo to the dressing.
- Try adding other vegetables like diced bell peppers or cucumbers for extra crunch and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 1g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg