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:

potato salad
Roast the Potatoes
Boil baby potatoes until tender. Once slightly cooled, gently smash them on a baking tray. Drizzle with oil, season with salt and pepper, and bake until the edges are crispy.
potato salad
Make the Herby Dressing
Mix plant-based yogurt and vegan mayo with lemon juice, garlic, fresh herbs, cucumber, and red onion until creamy and well combined.
smashed potato salad
Combine & Serve
Toss the crispy smashed potatoes with the herbed dressing and enjoy warm or chilled.

🧺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

Can I use another type of potato?

Yes! Fingerlings, baby reds, or even halved Yukon Golds will work.

Can I make it oil-free?

Totally. Just skip the oil on the potatoes and use parchment paper to keep them from sticking while roasting.

Does it taste good cold?

Absolutely. It’s one of the few potato salads that’s just as good cold, warm, or room temp.

Can I make this ahead?

Yes! Just roast and store the potatoes separately, and mix with herbs and dressing just before serving.

💬 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 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 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!

smashed potato salad

Smashed Potato Salad

4.91 from 22 reviews
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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 4
Course: Main Course, Side Dish
Cuisine: American, Fusion
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

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

Method
 

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

Notes

Timing: Allow about 1 hour 25 minutes to 1 hour 40 minutes in total. This includes roughly 20 minutes for boiling the potatoes and 45–60 minutes for roasting, plus preparation. Make the dressing while the potatoes roast. The recipe card uses the longer roasting time; actual timing depends on potato size and your oven.

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