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Mareca

Lemon Pepper Smashed Potato Salad: A Refreshing Delight!

A refreshing and flavorful Lemon Pepper Smashed Potato Salad that combines tender baby potatoes with a zesty dressing and fresh vegetables.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Salad
Cuisine: American
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, black pepper, garlic powder, onion powder, and salt.
  4. Drizzle the dressing over the smashed potatoes and toss gently to coat.
  5. Add the chopped parsley, diced red onion, and diced celery to the potatoes. Mix until everything is well combined.
  6. For the best flavor, cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
  7. Serve chilled or at room temperature.

Nutrition

Serving: 1servingCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 8gSodium: 200mgFiber: 3gSugar: 1g

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.

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