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
