🌱 Crispy Smashed Potato Salad with Lemon Garlic Dressing – A Next-Level Vegan Side Dish
Looking for a fresh spin on the classic potato salad? This Crispy Smashed Potato Salad with Lemon Garlic Dressing is a flavor-packed upgrade that delivers crunch, zest, and herby goodness in every bite. Roasted until golden and tossed with cucumber, red onion, and a homemade lemon garlic vinaigrette, this easy vegan dish is perfect for BBQs, picnics, or any weeknight when you’re craving something vibrant and satisfying. Plus, it’s naturally gluten-free and totally mayo-free—so it’s as clean as it is crave-worthy.
When Comfort Meets Crunch: The Vegan Potato Salad Glow-Up
Let’s face it—traditional potato salad can be, well, a little meh. It’s often heavy, mayo-laden, and missing that vibrant, fresh punch we crave during hot summer months.
Enter this Crispy Smashed Potato Salad with Lemon Garlic Dressing—a total glow-up of the classic side dish. We’re talking crispy golden potatoes, zesty lemon-garlic vinaigrette, and a medley of garden-fresh herbs that bring major flavor and texture.
It’s the ultimate crowd-pleaser whether you’re serving it at a picnic, BBQ, or packing it for a plant-based lunch. And yes—it’s 100% vegan, gluten-free, and ridiculously easy to make.
💡 Why You’ll Love This Smashed Potato Salad
- Crispy, not mushy. Smashed and roasted potatoes bring the crunch that boiled versions lack.
- Super herby and fresh. Parsley, dill, and chives take this salad into flavor heaven.
- Lemon garlic magic. A light, tangy vinaigrette adds zing and depth without overpowering.
- No mayo, no problem. This dairy-free potato salad is totally picnic-safe and gut-friendly.
- Meal-prep friendly. You can roast the potatoes and make the dressing in advance.
👩🍳 How to Make Crispy Smashed Potato Salad (Quick Guide)
This smashed potato salad is shockingly easy to make and delivers huge flavor. Here’s the quick breakdown:
🍽️ What to Serve with Crispy Smashed Potato Salad
This dish is flexible enough to be a side or a main. Here are some plant-based pairings to consider:
- Grilled veggie skewers
- Smoky tempeh or tofu steaks
- Corn on the cob with vegan butter
- Watermelon salad or chilled gazpacho
- Stuffed portobello mushrooms
🥒 Ingredient Tips & Swaps for the Best Crispy Smashed Potato Salad
- Potatoes: Baby potatoes or Yukon Golds work best. Fingerlings are great too—just adjust roasting time.
- Herbs: Don’t skimp! Fresh dill and chives are key. If you’re short on one, just double another.
- Cucumber: Adds cool crunch. Feel free to add radish or celery for more texture.
- Garlic: Fresh grated garlic gives a sharp bite. Sub with roasted garlic for a mellow flavor.
📦 How to Store This Crispy Smashed Potato Salad
This potato salad is best enjoyed fresh but stores beautifully:
- Store in an airtight container in the fridge for up to 3 days.
- If prepping ahead, store the dressing separately and toss before serving.
- Tastes great chilled, but even better at room temperature.
❓ Frequently Asked Questions About Crispy Smashed Potato Salad
Yes! You can roast the potatoes and make the dressing up to a day in advance. Store the components separately in the fridge and toss together right before serving for the best texture.
Totally. Smashed potatoes add crispness and caramelized edges that traditional boiled versions can’t compete with. This extra texture brings a whole new level of deliciousness.
Yes, you can use an oil-free cooking spray or roast the smashed potatoes on a silicone mat. The result won’t be quite as crispy, but still tasty! You can also skip oil in the dressing by subbing with a small amount of aquafaba or blended silken tofu.
Try balsamic vinaigrette, herbed tahini sauce, or even a vegan pesto dressing. But we highly recommend the lemon garlic combo—it’s a flavor bomb!
Yes! Every ingredient in this salad is naturally gluten-free. Just double-check any store-bought dressing or mustard for hidden gluten if you’re highly sensitive.
❤️ Final Thoughts on This Irresistible Crispy Smashed Potato Salad
This Crispy Smashed Potato Salad with Lemon Garlic Dressing is one of those unicorn recipes: simple, satisfying, and so flavorful that it disappears in minutes. It’s everything you love about summer—bright, light, herby, and full of texture.
Whether you’re hosting a backyard bash, packing a picnic, or just meal-prepping for the week, this plant-powered side dish will crush it.
Craving more easy, flavor-packed vegan recipes? Head over to the Dr. Vegan Blog for delicious inspiration, tips, and weekly plant-based recipes you’ll actually want to make again and again.
Crispy Smashed Potato Salad with Lemon Garlic Dressing
Equipment
- Large Pot
- Baking Tray
- Parchment paper or silicone mat
- Potato masher or flat spatula
- Mixing bowls
- Whisk or jar (for dressing)
- Knife & chopping board
Ingredients
For the potatoes:
- 1 kg small potatoes (baby potatoes or Yukon Golds)
- Oil (I used Chosen Foods avocado oil spray)
- Salt & pepper to taste
For the veggies:
For the dressing: (Used in the video)
- Chosen Foods Lemon Garlic Dressing (ready-to-use)
Homemade alternative for the dressing (makes ~1 cup):
- 6 tbsp avocado oil or olive oil
- 4 tbsp lemon juice (juice of ~2 lemons)
- 2 garlic cloves (finely grated)
- 1.5 tbsp maple syrup or agave
- 1.5 tsp dijon mustard
- 1/2 tsp salt (or to taste)
- Freshly ground black pepper to taste
Instructions
- 1. Boil the potatoes in salted water until fork-tender (15–20 minutes). Drain and let cool slightly.
- 2. Preheat oven to 220 °C (425 °F).
- 3. Smash the potatoes on a parchment-lined tray using a glass or fork.
- 4. Spray or drizzle with oil (I used Chosen Foods avocado oil spray), season with salt & pepper.
- 5. Roast for 40–50 minutes, until crispy and golden on the edges.
- 6. While they roast, whisk together the dressing (if using homemade) in a large bowl.
- 7. Add the cucumber, red onion, parsley, dill, and chives to the bowl with the dressing. Mix well to combine.
- 8. Once the potatoes are crispy and slightly cooled, add them to the bowl and gently toss everything together.
- 9. Taste and adjust seasoning if needed. Serve immediately warm or at room temperature.
Loved this since I’m not the biggest fan of mayonnaise-based potato salads! Really tasty and apart from the boiling and roasting of the potatoes it comes together fast. I switched out the lemon juice with raspberry vinegar since I didn’t have a lemon at hand. Works perfectly as well 🙂 Will make again! Thx for the recipe!
So glad you liked it!😊 Raspberry vinegar sounds like a lovely twist. Thanks for trying it out and sharing!