Description
A refreshing and flavorful Lemon Pepper Smashed Potato Salad that combines tender baby potatoes with a zesty dressing.
Ingredients
Scale
- 2 pounds baby potatoes
- 1/4 cup olive oil
- 2 tablespoons 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 chopped green onions
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 fork-tender.
- Drain the potatoes and let them cool for a few minutes. Once they are cool enough to handle, gently smash each potato with the bottom of a glass or a fork, being careful not to break them apart completely.
- In a small bowl, whisk together the olive oil, lemon juice, lemon zest, black pepper, garlic powder, onion powder, and salt until well combined.
- Drizzle the dressing over the smashed potatoes and toss gently to coat.
- Add the chopped parsley and green onions, mixing until evenly distributed.
- Serve immediately or refrigerate for at least 30 minutes to allow the flavors to meld before serving.
Notes
- For a creamier texture, add 1/4 cup of plain Greek yogurt or vegan sour cream to the dressing.
- Experiment with different herbs like dill or chives for a unique flavor twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg