One more bowl of comfort? π₯² Not sure what this space will look like, but Iβm not liking how this story is goingβ¦(Iβm on all socials as plantbasedrd for reference and my recipe site is in my pro file). π Lemon Pepper Smashed Potato Salad, a cozy way to get in more veggies. Couldnβt help making this one extra nourishing. π«‘ Love you guys! Please take care of yourselves! Potato Salad 1 1/2 lb baby potatoes (mini red potatoes or baby Dutch yellow potatoes) 1 lb Brussels sprouts, trimmed and shredded 1 large shallot, sliced 2β3 tbsp avocado oil Kosher salt Fresh cracked black pepper 2 cups lacinato kale, stems removed and shredded 1 1/2 cups edamame, thawed or cooked according to package instructions 1/4 cup minced chives Dressing 1 garlic clove, grated 1 tbsp white wine vinegar 1 1/2 tsp fresh cracked black pepper 1/2 tsp chili flakes (optional) 1/4 tsp fresh cracked white pepper 1 tsp Dijon mustard Zest and juice of 1 lemon 1/2 tsp kosher salt 2β3 tsp maple syrup 3 tbsp extra virgin olive oil Preheat the oven to 425F and bring a pot of water to a boil. Salt the water liberally with a generous pinch of salt, then add the potatoes and cook for 10 mins or until fork-tender. Drain the potatoes and transfer to a baking sheet. Lightly smash the potatoes making sure they have space between. Drizzle with 1 1/2 tbsp of oil, then generously sprinkle with salt and pepper. Bake on the bottom rack for 20 mins. Flip and bake for another 10-15 mins, until golden and crisp around the edges. To another tray, add the Brussels sprouts and shallots. Sprinkle with a generous pinch of salt and pepper. Drizzle with about 1 tbsp of oil and toss to evenly coat. Bake on the middle rack for 15 mins. Add the shredded kale to the sprouts, then use tongs to toss everything together. Bake for another 5 mins or until the kale has wilted. To make the dressing, combine the garlic, vinegar, black pepper, chili flakes, white pepper, mustard, lemon zest and juice, salt, maple syrup, and oil in a jar. Whisk or seal and shake vigorously until the dressing is creamy and has fully emulsified. Taste and adjust the acid, salt, or sweetness to preference. Transfer the potatoes to the tray of veggies. Top with the edamame, chives, and about one-third or more of the dressing. Toss everything until evenly mixed. Divide between bowls and enjoy with more dressing as desired.
#potatosalad #plantbasedrecipes