This Vegan Smashed Potato Salad is a fresh and exciting take on the classic potato salad. Featuring crispy baby potatoes, a tangy vegan mayo dressing, and plenty of fresh herbs, it’s the perfect side dish for family gatherings or weeknight dinners. With its mix of textures and bold flavors, this salad is a delightful upgrade from the traditional potato salad!
Other Potato Recipes
- Vegan Chili's Loaded Baked Potato Soup
- Arakas Latheros (Greek Peas and Potato Stew)
- Vegan City Barbeque Restaurant Potato Salad Recipe
- Easy One Pot Smokey Chickpea & Potato Stew Recipe
- Easy Potato & Leek with Creamy Coconut Miso Sauce
Why You'll Love This
- Crispy and Creamy: The combination of crispy smashed potatoes and the creamy dressing creates an irresistible texture contrast.
- Bursting with Flavor: A blend of dijon mustard, fresh dill, and lemon juice gives this dish a tangy, herby kick.
- Simple Ingredients: Made with pantry staples like olive oil, black pepper, and vegan mayonnaise.
- Versatile Side Dish: Pairs perfectly with BBQs, potlucks, or as a delicious potato salad on its own.
- Easy to Make: This recipe comes together with minimal effort and is great for both new and experienced cooks!
Other refreshing salads!!!
- Hearts of Palm Ceviche Pasta Salad
- Vegan Tofu Egg Salad
- Vegan City Barbeque Restaurant Potato Salad Recipe
- Easy Vegan Chickpea Tuna Salad Recipe
Ingredients
- Marble Potatoes: Small and tender, ideal for creating fluffy smashed potatoes.
- Dill: Adds a fresh, herby flavor.
- Celery: For a crisp component that balances the creamy dressing.
- Seasonings: Garlic powder, black pepper, and salt to taste.
- Vegan Mayo: A creamy base for the dressing.
- Dijon Mustard: For a tangy flavor.
- Olive Oil: To coat the potatoes for roasting and smashing.
Steps
- Prepare the Potatoes: Boil the baby potatoes in a large pot of salted cold water until fork tender, about 15-20 minutes. Drain and let cool slightly.
- Smash the Potatoes: Place the cooked potatoes on a prepared baking sheet lined with parchment paper. Using the bottom of a glass or a potato masher, gently smash each potato to flatten.
- Crisp the Potatoes: Drizzle smashed potatoes with olive oil, sprinkle with seasonings, and roast in a hot oven at 425°F for 20-25 minutes, until golden brown.
- Make the Dressing: In a small bowl, whisk together vegan mayonnaise, dijon mustard, lemon juice, and a generous pinch of salt. Adjust to taste.
- Assemble the Salad: In a large bowl, combine the crispy potatoes, chopped celery, fresh dill, and dressing. Toss gently to coat.
- Serve and Enjoy: Serve at room temperature or chilled. Garnish with extra dill or green onion for a pop of color.
Variations
- Herby Upgrade: Add chopped parsley, chives, or spring onions for more fresh herb flavors.
- Spicy Twist: Mix in a touch of cayenne pepper or diced jalapeño pepper for a kick.
- Veggie Add-Ins: Incorporate diced red bell peppers, shredded carrots, or even roasted corn for extra crunch.
- Different Potatoes: Use yukon gold potatoes, red potatoes, or new potatoes for a unique texture.
- Vegan Ranch Dressing: Replace the mayo mixture with a herby vegan ranch for a creamy twist.
Substitutions
- Vegan Mayo: Swap with mashed avocado or a blend of vegan butter and plant-based yogurt.
- Dijon Mustard: Use dry mustard or spicy brown mustard as a substitute.
- Olive Oil: Try avocado oil for roasting the potatoes.
- Dill: Replace with parsley or tarragon for a different herbaceous flavor.
- Celery: Use chopped fennel or cucumber for a crisp component.
Top Tip
To achieve perfectly crispy potatoes, ensure they are spread out in a single layer on the baking sheet and don’t overcrowd them. This allows for even browning and that signature crisp texture!
Hint
Make this salad ahead of time! Store in an airtight container in the fridge, and it will taste even better as the flavors meld.
Enjoy this Vegan Smashed Potato Salad as a show-stopping side or a meal on its own!
vegan smashed potato salad
This Vegan Smashed Potato Salad is a fresh and exciting take on the classic potato salad. Featuring crispy baby potatoes, a tangy vegan mayo dressing, and plenty of fresh herbs, it’s the perfect side dish for family gatherings or weeknight dinners. With its mix of textures and bold flavors, this salad is a delightful upgrade from the traditional potato salad!
Ingredients
- 2 lbs marble potatoes
- 2 tablespoon olive oil
- ½ cup vegan mayonnaise
- 1 tablespoon dijon mustard
- 2 tablespoon lemon juice
- ¼ cup fresh dill chopped
- ½ cup celery diced
- 1 teaspoon garlic powder or spice mix
- 1 teaspoon black pepper
- 1 teaspoon salt
Instructions
- Prepare the Potatoes: Boil the baby potatoes in a large pot of salted cold water until fork tender, about 15-20 minutes. Drain and let cool slightly.
- Smash the Potatoes: Place the cooked potatoes on a prepared baking sheet lined with parchment paper. Using the bottom of a glass or a potato masher, gently smash each potato to flatten.
- Crisp the Potatoes: Drizzle smashed potatoes with olive oil, sprinkle with seasonings, and roast in a hot oven at 425°F for 20-25 minutes, until golden brown.
- Make the Dressing: In a small bowl, whisk together vegan mayonnaise, dijon mustard, lemon juice, and a generous pinch of salt. Adjust to taste.
- Assemble the Salad: In a large bowl, combine the crispy potatoes, chopped celery, fresh dill, and dressing. Toss gently to coat.
- Serve and Enjoy: Serve at room temperature or chilled. Garnish with extra dill or green onion for a pop of color.
