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 You’ll Need
For the Salad:
- Potatoes: If you’ve made our Garlic Smashed Potatoes or Smashed Yukon Gold Potatoes with Chimichurri, you know our favorite potatoes to use are Yukon gold potatoes. They’re more creamy than Russet or Red potatoes, making them ideal for smashing!
- Oil or butter: Used to roast the potatoes until golden and crispy. Avocado oil, olive oil, and melted vegan butter are all great choices.
- Garlic: Freshly minced garlic helps infuse the potatoes with garlic, enhancing the overall flavor of the dish.
- Celery: Adds a refreshing, crunchy component to the potato salad.
- Red onion: Raw onion adds a sharp, tangy flavor and pop of color. Green onion is a good substitute if desired!
- Bell pepper: Like the celery, freshly diced bell peppers add freshness and a sweet, crisp component that balances the rich, creamy potatoes. We love to use red bell peppers, but orange or yellow peppers are great, too!
- Fresh herbs: Fresh parsley, dill, and chives add freshness and flavor that brings the smashed potato salad recipe to life!
For the Creamy Dressing:
- Vegan mayonnaise: The creamy base of the potato salad dressing. Opt for your favorite store-bought or homemade vegan mayonnaise!
- Garlic powder: Adds a subtle garlicky flavor that enhances the garlic butter in the smashed potatoes.
- Apple cider vinegar: Adds a tanginess that balances the richness in the mayonnaise and keeps the salad light!
- Mustard: Adds a tangy kick and slightly spicy flavor. We recommend Whole Grain Dijon or German Mustard!
How to Make Vegan Smashed Potato Salad
- 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!
Find the full printable recipe here: Vegan Smashed Potato Salad
