🥔 Smashed Potato Salad (Vegan, Crispy, Creamy)

There’s something nostalgic yet exciting about a good potato salad—but this isn’t your grandma’s mayo-drenched version. This vegan smashed potato salad is a game-changer: crispy roasted baby potatoes tossed in a creamy, tangy, herb-packed dressing. It’s dairy-free, plant-based, and bursting with texture and flavor.

Perfect for summer BBQs, meal prep, or as a vegan side dish at your next picnic, this recipe gives the classic a much-needed facelift. Think golden smashed potatoes with crispy edges, fresh dill and parsley, and a luscious cashew mustard dressing that ties everything together. No one will miss the eggs or mayo—promise.

For another indulgent take, try our Creamiest Potato Salad, rich, flavorful, and perfect for any occasion.

If you’re looking to try something a little different, you might love the Crispy Smashed Potato Salad for extra crunch or the flavor-packed Asian-Inspired Crunchy Potato Salad Bowl for a spicy twist.

🥗 What Makes This Smashed Potato Salad Different?

Most vegan potato salads are either too mushy or missing that nostalgic zing. Here’s why this one hits differently:

• Crispy + Creamy Texture – Thanks to roasting the smashed potatoes, you get crunchy edges with a soft center.
• Flavorful Without Mayo – The herby cashew dressing is creamy, tangy, and zippy.
• Whole-Food Ingredients – 100% oil-free optional, made with real, plant-based staples.
• Crowd-Pleasing – Whether you’re vegan or not, this is a cookout favorite.
  

🔥 Smashed vs. Traditional Potato Salad: Why It Matters

The smashing and roasting process gives this dish its edge—literally. You get crispy texture that contrasts beautifully with the creamy dressing. It’s not just a flavor upgrade—it’s a texture transformation.

Plus, roasting adds a light caramelization that enhances natural sweetness and makes the potatoes irresistible. Once you go smashed, you won’t go back.

👩‍🍳 How to Make Smashed Potato Salad (Quick Overview)

This easy vegan potato salad comes together in three simple steps:

🧺These Smashed Potato Salad are Perfect For These Occasions:

This salad is one of those flexible recipes that fits almost any situation. Here are some ideas:

• 🌞 Summer BBQs and picnics
• 🍽️ Vegan side dish for weeknight dinners
• 🎉 Potlucks and cookouts
• 🥗 Meal-prep lunches
• 🧺 Road trips and lunchboxes (it’s great cold!)
  

🔁 Variations & Add-Ons for your Smashed Potato Salad

Want to mix things up? Here are a few fun variations:

• 🥒 Add chopped pickles or capers for a briny boost
• 🥓 Sprinkle with coconut bacon for smokiness
• 🌶️ Mix in a bit of chili oil or hot sauce for a spicy kick
• 🫘 Add cooked lentils or white beans to make it a meal
  

📦 Storage Tips for Smashed Potato Salad

• Fridge: Keeps well for 3–4 days in an airtight container.
• Meal prep tip: Store dressing separately if you want max crispiness later.
• Reheating: Warm the potatoes in a pan or oven before adding fresh dressing for best texture.
  

🧑‍🍳 Chef’s Tips for Perfection

• Smash while warm: Potatoes smash better and crisp up beautifully when still warm.
• Use parchment paper: This prevents sticking and makes clean-up a breeze.
• Add fresh herbs last: To preserve color and flavor, toss them in just before serving.
  

❓Smashed Potato Salad FAQs

💬 Final Thoughts: A Potato Salad That’ll Steal the Show

This isn’t just a side dish—it’s the one everyone will be talking about. With its golden, crispy texture and crave-worthy vegan dressing, this vegan smashed potato salad will upgrade your entire summer menu. It’s easy to make, packed with nutrients, and totally plant-based.Whether you’re serving it at a BBQ, packing it for a vegan picnic, or meal prepping for the week, this is one recipe you’ll keep coming back to. Make it once—and it might just replace your go-to potato salad forever. Cook meals that matter — get inspired by Dr. Vegan’s plant-based recipes!

4.92 from 12 reviews

Smashed Potato Salad

This is a recipe for a delightful Smashed Potato Salad, featuring oven-crisped potatoes topped with a refreshing herbed yogurt and red onion sauce. It’s a perfect blend of textures and flavors, combining the heartiness of potatoes with the cool, creamy zest of the yogurt dressing. Ideal for a unique side dish or a light meal in itself.

Servings 4

Prep Time 20 minutes mins

Total Time 20 minutes mins

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Ingredients

 

½x1x2x

For the Potatoes:

• ▢ 1 kg Potatoes, (2.2 lb) as needed
• ▢ Salt & Pepper
• ▢ Olive Oil

For the Yogurt Sauce:

• ▢ 1 cup Yogurt
• ▢ 1/2 cup Mayonnaise
• ▢ 1 lemon Lemon Juice
• ▢ 2 cloves Garlic, minced
• ▢ 1 tbsp Dill, chopped
• ▢ 1 tbsp Parsley, chopped
• ▢ 1 tbsp Chives, chopped
• ▢ 1/2 Cucumber, finely diced
• ▢ 1 Red Onion, finely chopped

Equipment

• ▢
  Large Pot for boiling potatoes
• ▢
  Oven for baking potatoes
• ▢
  Baking sheet
• ▢
  Mixing bowl for yogurt sauce

Instructions

 

Preparation of Potatoes:

1. Boil the potatoes until they are fork-tender.
2. Preheat your oven to a high temperature (about 425°F or 220°C).
3. Once boiled, drain the potatoes and let them cool slightly.
4. On a baking sheet, gently smash each potato to flatten it, but ensure it remains in one piece.
5. Drizzle olive oil over the potatoes and sprinkle them generously with salt and pepper.
6. Bake in the preheated oven until the edges are crispy and golden brown, about 45-60 minutes or until crispy.

Making the Herbed Yogurt:

1. In a bowl, combine yogurt and mayonnaise.
2. Stir in the lemon juice, minced garlic, dill, parsley, chives or spring onion, diced cucumber, and finely chopped red onion. Mix well until all ingredients are incorporated.

Combining:

1. Once the potatoes are baked and crispy, let them cool for a few minutes.
2. Add the Potatoes to the Bowl with the yogurt-herb mix, combine and enjoy!

Nutrition

Calories: 300kcal

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