This vegan smashed potato salad combines golden roasted potatoes with a creamy yogurt and mayonnaise dressing, crunchy cucumber, red onion and fresh herbs. The potatoes have crisp edges and soft centers, with lemon and garlic bringing brightness to every bite.

Serve it freshly mixed for the best contrast between crisp potatoes and cool dressing. Allow around 90 minutes for boiling and roasting, with the dressing made while the potatoes are in the oven.

Ingredient Notes

Find the full quantities in the recipe card. This version uses a herbed yogurt and vegan mayonnaise dressing, with no cashews or mustard required.

  • Potatoes: Use 1 kg (2.2 lb) of small potatoes of similar size. Baby yellow or red potatoes are easy to smash into individual pieces. Keep the skins on and scrub them well.
  • Olive oil: Coat the smashed potatoes lightly and evenly so the exposed surfaces can brown. Skipping it changes the texture and makes the edges less crisp.
  • Vegan yogurt and mayonnaise: Choose plain, unsweetened yogurt with a thick consistency. The original ratio is 1 cup yogurt to 1/2 cup mayonnaise. Approximate weights are 240 g yogurt and 115 g mayonnaise.
  • Cucumber and red onion: Dice finely so they distribute through the dressing. If the cucumber has a very watery seed center, scoop it out and pat the pieces dry.
  • Lemon, garlic and herbs: Fresh dill, parsley and chives give the dressing its flavor. Add lemon juice to taste if your lemon is especially large or your yogurt is already tangy.

How to Make Smashed Potato Salad

Boil the potatoes until a fork slides into the centers easily, then drain and let excess steam escape. Smash them while still warm, drizzle with olive oil and season before roasting at 425°F (220°C).

Smashed potatoes prepared for roasting
Roast the potatoes. Leave space between them and bake until golden and crisp.
Creamy potato salad dressing with cucumber and fresh herbs
Mix the dressing. Combine vegan yogurt, mayonnaise, lemon, garlic, herbs and chopped vegetables.

Let the roasted potatoes cool for a few minutes, then gently fold them into the dressing. Serve straight away. The full method and quantities are below.

Tips for Crispy Potatoes

  • Drain thoroughly. Wet potatoes release steam on the tray. Let surface moisture evaporate before smashing and oiling.
  • Keep an even thickness. Very thin edges burn before thick centers crisp. Press gently with the bottom of a glass and avoid flattening the edges into paper-thin scraps.
  • Give them room. Use a second tray if needed. Overlapping potatoes trap moisture and soften instead of browning evenly.
  • Check before the timer ends. The original recipe allows 45 to 60 minutes of roasting. Small or thin pieces can finish sooner. Rotate the tray if one side browns faster, and remove pieces as they become ready.
  • Dress just before eating. Yogurt dressing gradually softens the crisp edges. Keep some potatoes aside to add on top if you want extra texture.

Frequently Asked Questions

Why are the corners burning?

Uneven smashing, small fragments and oven hot spots can all cause dark edges. Smash to a more even thickness, rotate the tray and check early. Lower the temperature slightly if the outside darkens before the rest is ready.

Can I use less mayonnaise?

You can replace some of the vegan mayonnaise with extra thick, unsweetened vegan yogurt. The dressing will taste tangier and less rich. Add lemon gradually and check the consistency before mixing in the potatoes.

Can I serve it cold?

Yes, but the potatoes soften as the dressed salad chills. For crisp edges, serve freshly roasted potatoes with the cool dressing. Chilled leftovers are a different, softer texture.

What can I serve with it?

Serve as a side with veggie burgers, grilled vegetables or tofu. Cooked lentils or chickpeas are optional additions if you want to turn it into a more substantial meal.

Storage and Make Ahead

Refrigerate promptly in an airtight container for up to 3 days. For the best texture, store potatoes and dressing separately. Reheat undressed potatoes in the oven until hot and crisp, then add the cold dressing just before serving.

The cucumber releases moisture as it sits. Stir the dressing before using it and keep it chilled when transporting the salad to a picnic. Already dressed leftovers are best enjoyed cold rather than roasted again.

More Potato 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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