The Vegan Smashed Potato Salad Recipe is everything you love about classic potato salad, reimagined with crave-worthy texture and bold, vibrant flavor. Each bite delivers crispy roasted potatoes tossed in a creamy, zippy dressing with fresh herbs, capers, and just a hint of maple sweetness. It’s perfect for lazy afternoons, summer picnics, or when you want something hearty yet refreshingly different—plus, you’d never guess it’s completely dairy-free and vegan!
Ingredients You’ll Need
Pulling together this Vegan Smashed Potato Salad Recipe is all about letting simple, fresh ingredients shine. Each one plays a key role, from crisped potatoes to tangy dressing, so don’t be afraid to pick up the best you can find!
- Baby potatoes (red or yellow), 2 pounds: These roast up delightfully crispy while staying fluffy on the inside—perfect for smashing!
- Olive oil, 2 tablespoons: Helps the potatoes brown up and adds a rich, Mediterranean flavor.
- Garlic powder, 1/2 teaspoon: Infuses each bite with subtle, savory depth.
- Smoked paprika, 1/2 teaspoon: Offers an irresistible smokiness and a beautiful color.
- Salt and black pepper, to taste: Essential for bringing out those natural potato flavors—don’t be shy!
- Red onion, 1/4 cup finely chopped: Adds crunch and a sharp, peppery bite to balance the creaminess.
- Fresh dill or parsley, 1/4 cup chopped: Bright green freshness takes the salad to another level.
- Capers, 2 tablespoons (optional): Tiny bursts of briny, tangy flavor—especially good if you love a little zestiness!
- Vegan mayo, 1/4 cup (for dressing): The creamy backbone of the dressing, making everything deliciously rich.
- Dijon mustard, 1 tablespoon (for dressing): Brings sharpness and a little heat to cut through the richness.
- Apple cider vinegar, 1 tablespoon (for dressing): A touch of acidity to brighten all the flavors.
- Lemon juice, 1 tablespoon (for dressing): A fresh citrus kick that makes every ingredient pop.
- Maple syrup, 1 teaspoon (for dressing): Just a hint of sweetness rounds out the tang and sharpness.
- Salt and pepper, to taste (for dressing): Adjusts the dressing to your personal liking.
How to Make Vegan Smashed Potato Salad Recipe
Step 1: Boil the Potatoes
Get started by boiling your baby potatoes in generously salted water for 12–15 minutes, or until they’re fork-tender. You want them soft enough to give easily, but not falling apart. Once they’re ready, drain and let them cool just enough to handle—warm potatoes hold flavor and crisp up better!
Step 2: Smash and Season
Place the drained potatoes on a parchment-lined baking sheet. Grab the bottom of a sturdy glass or a jar, and gently but firmly press down to smash each potato until it’s about half an inch thick. Drizzle the olive oil evenly, then sprinkle with garlic powder, smoked paprika, salt, and pepper. This step infuses the Vegan Smashed Potato Salad Recipe with its signature flavor!
Step 3: Roast to Crispy Perfection
Pop the baking sheet into a preheated oven at 425°F. Roast the potatoes for 25–30 minutes, turning them halfway through to ensure both sides get golden and irresistibly crisp. The edges should be deeply browned while the insides stay creamy.
Step 4: Whisk the Creamy Vegan Dressing
While your potatoes are roasting, whisk together the vegan mayo, Dijon mustard, apple cider vinegar, lemon juice, maple syrup, plus a pinch of salt and pepper in a small bowl. This dressing is the heart of the Vegan Smashed Potato Salad Recipe—zingy, creamy, and absolutely packed with flavor!
Step 5: Assemble and Toss
Once the potatoes are gorgeously crispy, transfer them to a large mixing bowl. Add in the chopped red onion, herbs (dill or parsley), and capers if you’re using them. Drizzle the fresh dressing all over and gently toss everything together. Make sure each smashed spud is cloaked in that dreamy dressing without breaking them up too much. Serve warm or at room temp!
How to Serve Vegan Smashed Potato Salad Recipe
Garnishes
A few extra sprigs of fresh dill or parsley scattered on top make this Vegan Smashed Potato Salad Recipe both stunning and aromatic. Sprinkle on extra capers or a dusting of smoked paprika right before serving for a little dramatic flair.
Side Dishes
Pair this potato salad with plant-based burgers, grilled veggies, or a crunchy slaw—it’s hearty enough to stand alone, but also plays nicely with classic cookout fare. Try it alongside grilled tempeh or crispy tofu for a completely satisfying meal.
Creative Ways to Present
Serve the salad piled high on a rustic platter, nestled in lettuce cups for a fun handheld twist, or even skewered onto bamboo picks for a picnic-ready appetizer. Presentation turns this Vegan Smashed Potato Salad Recipe from humble side to showstopping centerpiece!
Make Ahead and Storage
Storing Leftovers
To keep your Vegan Smashed Potato Salad Recipe fresh, transfer leftovers to an airtight container and refrigerate. The salad will maintain its flavor and texture for up to 3 days, making it ideal for meal prep or next-day lunches.
Freezing
Potato salads typically aren’t freezer-friendly since potatoes can become mealy once thawed. Enjoy your Vegan Smashed Potato Salad Recipe freshly made or from the fridge for the best texture and flavor.
Reheating
If you’d like to serve leftovers warm, spread them on a baking sheet and roast at 350°F for about 10 minutes. The potatoes will re-crisp and the flavors will come alive again—just wait to add any fresh herbs until after reheating.
FAQs
Can I use regular-sized potatoes instead of baby potatoes?
Absolutely! Just cut larger potatoes into smaller, evenly sized pieces before boiling and proceed as directed. The texture will be a bit different, but it still works beautifully.
Is this Vegan Smashed Potato Salad Recipe gluten-free?
Yes, it’s naturally gluten-free! Just be sure to check your vegan mayo and other packaged ingredients for hidden sources of gluten.
How can I make this recipe without vegan mayo?
You can swap out the vegan mayo for a mix of tahini and a splash of lemon juice or olive oil for a slightly nutty, tangy dressing that’s just as creamy and delicious.
What’s the best way to get those potatoes extra crispy?
Make sure the potatoes are dry before smashing, give them plenty of space on the baking sheet, and roast at high heat. Don’t skimp on the olive oil for that golden crunch!
Can I make the Vegan Smashed Potato Salad Recipe ahead of time?
Definitely! You can roast the potatoes and prepare the dressing a day in advance. Just store everything separately, assemble before serving, and add fresh garnishes for the best flavor and texture.
Final Thoughts
If you’re craving comfort food with a twist, I can’t recommend the Vegan Smashed Potato Salad Recipe enough! With its golden, crispy potatoes and dreamy, herby dressing, this dish will wow vegans and non-vegans alike. Give it a try at your next get-together or just because—you might just find it becomes your new favorite way to eat potatoes!
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Vegan Smashed Potato Salad Recipe
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Vegan
Description
This Vegan Smashed Potato Salad recipe combines tender baby potatoes with a flavorful vegan dressing, creating a delicious side dish that is perfect for picnics, cookouts, or everyday meals. The potatoes are roasted to crispy perfection and then tossed with a savory vegan mayo-based dressing.
Ingredients
Baby Potatoes:
2 pounds baby potatoes (red or yellow)
Seasoning:
2 tablespoons olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, salt, and black pepper to taste
Add-Ins:
1/4 cup finely chopped red onion, 1/4 cup chopped fresh dill or parsley, 2 tablespoons capers (optional)
For the Dressing:
1/4 cup vegan mayo, 1 tablespoon Dijon mustard, 1 tablespoon apple cider vinegar, 1 tablespoon lemon juice, 1 teaspoon maple syrup, salt, and pepper to taste
Instructions
- Preheat oven: Preheat oven to 425°F.
- Boil potatoes: Boil baby potatoes in salted water for 12–15 minutes until fork-tender. Drain and cool slightly.
- Smash potatoes: Place potatoes on a baking sheet, smash each one gently, drizzle with olive oil, sprinkle with seasonings, and roast for 25–30 minutes until golden and crispy.
- Make dressing: Whisk together vegan mayo, Dijon mustard, vinegar, lemon juice, maple syrup, salt, and pepper.
- Combine ingredients: Transfer roasted potatoes to a bowl, add red onion, herbs, capers, and dressing. Toss gently to coat.
- Serve: Serve warm or at room temperature.
Notes
- You can substitute vegan mayo with tahini and lemon juice for a different flavor.
- This salad is ideal for picnics or cookouts as it holds up well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
