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.