Vegan Smashed Potato Salad Recipe tastes creamy, tangy, and a little bit crispy around the edges, and it works perfectly for weeknight dinners or potlucks in about 40 minutes total. This one suits vegans, vegetarians, and honestly anyone who loves a hearty potato salad that feels a bit more fun than the classic version. I tested this recipe so many times that my neighbors started “checking in” right around dinnertime, which tells you everything you need to know.
Why You Should Try This Vegan Smashed Potato Salad Recipe
This Vegan Smashed Potato Salad Recipe gives you all the comfort of classic potato salad with extra texture from those crispy, smashed edges. The dressing tastes bright and creamy, with a little tang from Dijon and lemon, plus herby freshness from dill and chives.
You skip eggs and dairy, yet the salad still tastes rich and satisfying, thanks to a cashew or mayo-based dressing. It travels well, tastes great at room temperature, and works for cookouts, meal prep, or a big solo bowl on the couch.
“This Vegan Smashed Potato Salad Recipe tastes like the best parts of roasted potatoes and classic deli potato salad had a very delicious baby.” ★★★★★
Ingredients You’ll Need
Potatoes
- 2 pounds baby gold potatoes
- Small size helps them cook evenly and smash easily.
- Use red potatoes if you prefer a slightly waxier bite.
- 1 tablespoon kosher salt for boiling water
Dressing
- 1 cup vegan mayonnaise
- Use a neutral, thick brand like Hellmann’s / Best Foods vegan or Vegenaise.
- If you avoid soy, pick an avocado oil based vegan mayo.
- 2 tablespoons Dijon mustard
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup or agave
- 2 tablespoons extra virgin olive oil
- 1 small garlic clove, very finely minced or grated
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper
Crunchy mix-ins
- 3 stalks celery, finely diced
- ½ small red onion, very finely diced
- Soak in cold water for 10 minutes if you want a milder flavor.
- ⅓ cup dill pickles, finely chopped
- Use dill relish as a shortcut, about ¼ cup.
- ¼ cup fresh dill, chopped
- ¼ cup fresh chives or green onions, thinly sliced
For roasting and smashing
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Optional add-ins
- ½ cup thawed frozen peas
- ¼ cup capers, drained
- 1 teaspoon hot sauce or a pinch of red pepper flakes
Equipment
- Large pot for boiling potatoes
- Colander
- Large sheet pan
- Parchment paper or silicone baking mat
- Potato masher, sturdy glass, or measuring cup for smashing
- Large mixing bowl
- Whisk
- Rubber spatula
Tips & Tricks
- Salt the boiling water generously so the potatoes taste seasoned from the inside out.
- Cut any larger baby potatoes in half so they match the size of the smallest ones.
- Dry the potatoes well after boiling so they crisp nicely in the oven.
- Line the sheet pan to prevent sticking and easier cleanup.
- Smash the potatoes gently; aim for thick, craggy discs, not paper-thin shards.
- Roast until the edges look browned and crisp, since that texture makes the salad special.
- Cool the potatoes slightly before mixing so the dressing stays creamy and does not split.
- Taste the dressing before adding potatoes and adjust salt, acid, or sweetness to your preference.
- Stir in herbs at the end to keep them bright and fresh.
- Chill the salad at least 30 minutes before serving if you want the flavors to meld more deeply.
How to Make Vegan Smashed Potato Salad Recipe
Step 1: Boil the potatoes
Place the baby potatoes in a large pot and cover them with cold water by about 1 inch. Add 1 tablespoon kosher salt. Bring the water to a boil over medium-high heat, then reduce to a gentle simmer and cook until the potatoes feel tender when pierced with a fork, about 12 to 15 minutes.
Drain the potatoes in a colander and let them sit for 5 minutes so steam escapes and the surfaces dry. Pat them gently with a clean kitchen towel if they still look wet. Preheat your oven to 425°F and line a large sheet pan with parchment paper.
Step 2: Smash and season the potatoes
Transfer the warm potatoes to the lined sheet pan. Use a potato masher, sturdy glass, or flat-bottomed measuring cup to press each potato into a thick disc, about ½ inch thick. Keep them mostly intact while you create lots of craggy edges.
Drizzle the smashed potatoes with 3 tablespoons olive oil. Sprinkle with 1 teaspoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon garlic powder. Toss very gently with your hands to coat, then spread them out in a single layer.
Step 3: Roast until crispy
Place the sheet pan in the hot oven. Roast the potatoes until the edges look browned and crisp and the centers feel tender, about 20 to 25 minutes. Rotate the pan halfway through for even browning.
Pull the pan from the oven and let the potatoes cool on the sheet for about 10 minutes. You want them warm but not scorching when they meet the dressing. This step keeps the Vegan Smashed Potato Salad Recipe creamy instead of gluey.
Step 4: Mix the dressing
While the potatoes roast, grab a large mixing bowl. Add vegan mayonnaise, Dijon mustard, lemon juice, apple cider vinegar, maple syrup, olive oil, minced garlic, smoked paprika, onion powder, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Whisk until the dressing looks smooth and creamy.
Taste and adjust seasoning. Add more lemon juice for brightness, more maple syrup for balance, or more salt if it tastes flat. The dressing should taste slightly stronger than you think you need, since the potatoes will mellow it.
Step 5: Prep the crunchy mix-ins
Finely dice the celery and red onion. Chop the dill pickles, dill, and chives. If you use peas or capers, measure those as well.
Add celery, red onion, pickles, dill, chives, and any optional peas or capers to the bowl with the dressing. Stir everything together until the vegetables look coated. This step spreads the flavor evenly before the potatoes join the party.
Step 6: Combine potatoes and dressing
Add the warm, roasted smashed potatoes to the bowl. Use a rubber spatula to fold them gently into the dressing. Keep some potatoes more intact and let a few break slightly so you get a mix of creamy and chunky textures.
Taste again and adjust salt, pepper, or acid. If you want a looser salad, add a splash of water or a spoonful more vegan mayo. Chill for at least 30 minutes or up to several hours before serving.
Step 7: Garnish and serve
Right before serving, sprinkle extra dill and chives over the top. Add a pinch of smoked paprika for color if you like. Serve the Vegan Smashed Potato Salad Recipe slightly chilled or at cool room temperature.
If you pack it for a picnic, keep it in a chilled container and store it in the shade. Give it a quick stir before you set it out so the dressing coats everything evenly again.
What to Serve with Vegan Smashed Potato Salad Recipe
This Vegan Smashed Potato Salad Recipe pairs beautifully with veggie burgers, grilled tofu skewers, or barbecue-style jackfruit sandwiches. Add a big green salad with crunchy cucumbers and tomatoes for freshness. You can also serve it with roasted veggies, baked beans, or a simple lentil loaf for a hearty plate.
If you want something lighter, spoon a big scoop over a bed of arugula or mixed greens and call it lunch. A cold sparkling water with lemon or a fruity iced tea rounds out the meal nicely.
Storage Options
- Store leftover Vegan Smashed Potato Salad Recipe in an airtight container in the fridge for up to 4 days.
- Stir before serving again, and add a small spoonful of vegan mayo or a squeeze of lemon if it thickened in the fridge.
- Avoid freezing this salad, since potatoes and mayo-based dressings turn grainy and watery after thawing.
- Serve leftovers cold or let them sit at room temperature for 15 to 20 minutes to take the chill off before eating.
Vegan Smashed Potato Salad Recipe
Ingredients
Instructions
- Place the baby potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon kosher salt, bring to a boil over medium-high heat, then reduce to a gentle simmer and cook until tender when pierced with a fork, about 12 to 15 minutes.
- Drain the potatoes in a colander and let them sit for 5 minutes so steam escapes and the surfaces dry. Pat gently with a clean kitchen towel if they still look wet. Preheat the oven to 425°F and line a large sheet pan with parchment paper.
- Transfer the warm potatoes to the lined sheet pan. Use a potato masher, sturdy glass, or flat-bottomed measuring cup to press each potato into a thick disc, about 1/2 inch thick, keeping them mostly intact but with craggy edges.
- Drizzle the smashed potatoes with 3 tablespoons olive oil. Sprinkle with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder. Toss very gently to coat, then spread in a single layer.
- Roast the potatoes until the edges are browned and crisp and the centers are tender, about 20 to 25 minutes, rotating the pan halfway through. Let the potatoes cool on the sheet for about 10 minutes until warm but not scorching.
- While the potatoes roast, add the vegan mayonnaise, Dijon mustard, lemon juice, apple cider vinegar, maple syrup, olive oil, minced garlic, smoked paprika, onion powder, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper to a large mixing bowl. Whisk until smooth and creamy, then taste and adjust seasoning as needed.
- Finely dice the celery and red onion. Chop the dill pickles, dill, and chives. If using peas or capers, measure them out. Add the celery, red onion, pickles, dill, chives, and any optional peas or capers to the bowl with the dressing and stir to coat.
- Add the warm roasted smashed potatoes to the bowl. Use a rubber spatula to gently fold them into the dressing, keeping some potatoes more intact while allowing a few to break slightly for a mix of creamy and chunky textures.
- Taste and adjust salt, pepper, or acidity. If you prefer a looser salad, add a splash of water or a spoonful more vegan mayo. Chill for at least 30 minutes or up to several hours before serving.
- Before serving, garnish with extra dill and chives and a pinch of smoked paprika if desired. Serve slightly chilled or at cool room temperature.
Notes
Approximate per 1 of 6 servings: 320 calories; fat 22 g; saturated fat 3 g; carbohydrates 30 g; fiber 4 g; sugars 4 g; protein 4 g; sodium 780 mg. Values will vary based on specific brands, optional add-ins, and portion size.
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