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Vegan Smashed Potato Salad

Vegan Smashed Potato Salad: Creamy, Crispy, and So Satisfying

This Vegan Smashed Potato Salad is creamy and flavorful, bringing nostalgia without dairy or eggs, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salads
Cuisine: Vegan
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 2 pounds Baby Gold or Baby Red Potatoes These potatoes deliver a fluffy interior and crispy edges.
  • 4 cups Water Essential for boiling the potatoes.
  • 1 teaspoon Fine Sea Salt Adjust to taste.
  • 3 tablespoons Extra Virgin Olive Oil Helps achieve crispiness.
For the Creamy Dressing
  • 1 cup Vegan Mayonnaise Look for soy or chickpea-based options.
  • 1/2 cup Plain Unsweetened Vegan Yogurt Silken tofu blended smooth can work well.
  • 1 tablespoon Dijon Mustard Provides zesty flavor.
  • 2 tablespoons Apple Cider Vinegar For added acidity.
  • 1 tablespoon Fresh Lemon Juice Enhances flavor.
  • 1 tablespoon Maple Syrup or Agave Adds sweetness.
For the Flavor Boosters
  • 1 teaspoon Garlic Powder Enhances flavor.
  • 1 teaspoon Onion Powder Complements garlic flavor.
  • 2 tablespoons Pickle Brine Brings savory tang.
For the Crunch
  • 1 bunch Green Onions Offers a refreshing crunch.
  • 1 cup Celery Optional, adds crunch.
  • 1/2 cup Chopped Dill Pickles or Cornichons Provides crunch and acidity.
For the Finishing Touches
  • 2 tablespoons Fresh Dill Delightful herby notes.
  • 2 tablespoons Chopped Fresh Chives Mild onion flavor.
  • 1 teaspoon Smoked Paprika Optional garnish.
  • 1 teaspoon Flaky Sea Salt For a finishing touch.

Equipment

  • Large Pot
  • Baking Sheet
  • parchment paper
  • medium bowl

Method
 

Step-by-Step Instructions
  1. Boil the Baby Gold or Baby Red Potatoes in a large pot covered with cold water and salt, simmer for 12-15 minutes until fork-tender, then drain and cool slightly.
  2. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  3. Smash the cooled potatoes on the baking sheet to about ½ inch thick.
  4. Drizzle with olive oil and season with salt and pepper, roast for 20-25 minutes until golden brown and crispy.
  5. In a medium bowl, whisk together the dressing ingredients until balanced to your taste.
  6. Fold the cooled roasted potatoes into the dressing along with green onions, celery, pickles, dill, and chives.
  7. Serve the salad with a sprinkle of smoked paprika and additional herbs as desired.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 300mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 5IUVitamin C: 15mgCalcium: 2mgIron: 8mg

Notes

This salad can be enjoyed warm, at room temperature, or chilled. Perfect for summer gatherings and potlucks.

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