Description
This Vegan Smashed Potato Salad is the perfect side dish for your summer get together! Fluffy smashed potatoes made golden and crispy in the oven, then tossed in a simple vegan potato salad dressing until rich and creamy.
Ingredients
Smashed Potatoes
- 2 pounds small Yukon gold potatoes
- 6 tablespoons olive oil, avocado oil, or melted vegan butter
- 6 cloves garlic, finely minced
- 1 tablespoon + 1/2 teaspoon salt (or as desired)
- 1/4 teaspoon freshly ground black pepper (or as desired)
Additional Salad Ingredients
- 2 stalks celery, diced small
- ½ large red onion, finely minced
- 1 bell pepper, finely diced
- 6–8 baby cornichons (or pickle of choice), finely diced
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons fresh chives, finely chopped
Dressing
- 1/3 cup vegan mayonnaise
- 1/4 teaspoon garlic powder
- 2 tablespoons organic apple cider vinegar
- 2 tablespoons whole-grain Dijon mustard or German mustard
- Salt and black pepper, to taste
Equipment
- Large pot
- Colander
- Large baking sheet
- Parchment paper or silicone baking mat (optional)
- Small bowl
- Drinking cup, measuring cup, or potato masher (for smashing potatoes)
- Spatula
- Large mixing bowl
Instructions
- Boil the potatoes until fork tender. Add the potatoes to a large pot and cover with cold water. Place on the stovetop over medium heat and bring to a boil. Once boiling, add in a generous pinch of salt, then cook the potatoes for 15-20 minutes, or until tender and easily pierced with a fork.
- Preheat the oven. While the potatoes boil, preheat the oven to 450°F and lightly grease a baking sheet or line it with parchment paper or a silicone baking mat.
- Make the garlic butter. In a small bowl, mix the oil/butter, garlic, remaining 1/2 teaspoon of salt, and black pepper until uniform. Set aside.
- Smash the potatoes. Once the boiled potatoes are fork-tender, drain and spread evenly on the prepared baking sheet. Using a drinking cup, measuring cup, or potato masher, press down on the potatoes slowly to “smash” them until they are about 1/2-inch thick. Be sure to press down on them slowly so that they don’t break!
- Drizzle with garlic butter. Evenly distribute the butter/oil mixture onto the potatoes. Do your best to cover the whole surface of each potato.
- Bake until golden and crispy. Transfer the baking tray to the oven and bake until golden brown and crispy, about 20 minutes!
- Make the potato salad dressing. As the potatoes bake, make the dressing. In a large bowl, combine the vegan mayonnaise, garlic powder, apple cider vinegar, mustard, and salt and black pepper to taste.
- Combine the salad ingredients. Once the potatoes are finished, add the smashed potatoes, celery, red onion, bell pepper, pickles, and herbs to the large bowl with the dressing. Mix until evenly coated.
- Season and serve. Adjust the seasonings to taste and enjoy as desired!
Notes
- Storage: This potato salad will keep in an airtight container in the refrigerator for up to 5 days.
- Freezing is not recommended.
- Cooking time will vary based on the size of your potatoes. We recommend checking on the potatoes after 10 minutes of boiling and continuing every few minutes as needed. Pierce the largest potato with the tip of a sharp knife. You will know when it’s ready when the knife slides in easily with no resistance.
- Smash the potatoes slowly! Pressing down on the potatoes slowly helps to prevent them from breaking.
- When possible, allow the flavors to marinate before serving. If you have the time, we recommend allowing the potato salad ingredients to marinate together for about 1 hour. This will allow all of the flavors to marry and enhance the overall flavor!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Salad, Sides
- Method: Stovetop / Oven