🥔 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.

🥗 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!

Smashed Potato Salad

4.86 from 7 votes

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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Equipment

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

Ingredients

  

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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

Instructions

 

Preparation of Potatoes:

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

Making the Herbed Yogurt:

• In a bowl, combine yogurt and mayonnaise.
• 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:

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

Nutrition

Calories: 300kcal

Calories: 300kcal

Cost: $12

Course: Main Course, Side Dish

Cuisine: American, Fusion

Keyword: Creamy and Crunchy Potato Recipe, Crispy Potato Recipe, Easy Entertaining Side Dish, Gourmet Potato Salad, Herbed Yogurt Potato Salad, Oven-Baked Potato Side Dish, Potato Side Dish, Smashed Potato Salad