Vegan Smashed Potato Salad Recipe is one of those dishes that feels like a warm hug on a plate, but with a fresh twist. If you’ve ever thought potato salad was just a sidekick at barbecues, this recipe will make you see it as the star of the show. I’ve been making this for years, and it’s always a crowd-pleaser, vegan or not. Ready for a salad that’s creamy, tangy, and just a little bit crunchy? Keep reading.
Why You Should Try Vegan Smashed Potato Salad
Potato salad usually screams mayo and eggs, right? This version flips the script by keeping it plant-based without losing any of that comforting creaminess. Plus, it’s super easy and quick to whip up. I love how the potatoes get a little smashed, so you get those crispy edges mixed with soft insides. It’s like the best of both worlds in every bite.
Ever noticed how some salads can be a bit boring? This one never is. The flavors pop, and it’s perfect for potlucks, picnics, or just a chill dinner at home. Trust me, even my meat-eating friends ask for seconds.
Variations I’ve Tried And Loved
I’ve played around with this recipe quite a bit, and here are some fun twists you might want to try:
- Add roasted garlic for a mellow, sweet punch.
- Mix in some fresh dill or chives for a herby freshness.
- Toss in some chopped pickles or capers if you like that tangy zing.
- Use different types of potatoes like Yukon Gold, red potatoes, or fingerlings for varied textures.
- Sprinkle some smoked paprika on top for a subtle smoky flavor.
Each variation brings something new to the table, but the core vegan smashed potato salad vibe stays intact.
Ingredients You’ll Need
Here’s the simple lineup to get this salad going:
- 2 pounds baby potatoes (red, Yukon Gold, or a mix)
- 1/4 cup vegan mayonnaise (store-bought or homemade)
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1/4 cup finely chopped red onion or scallions
- 2 celery stalks, diced
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- Olive oil for roasting
- Optional: chopped pickles or capers for extra zing
How I Make Vegan Smashed Potato Salad
Making this salad is straightforward, but here’s how I do it to get the best texture and flavor:
- Preheat your oven to 425°F (220°C).
- Boil the potatoes in salted water until fork-tender, about 15-20 minutes.
- Drain and place the potatoes on a baking sheet lined with parchment.
- Use a sturdy glass or potato masher to gently press down on each potato until it slightly flattens but stays in one piece.
- Drizzle olive oil over the smashed potatoes and sprinkle with salt and pepper.
- Roast in the oven for 20-25 minutes until the edges get golden and crispy.
- While potatoes roast, whisk together vegan mayo, Dijon mustard, apple cider vinegar, salt, and pepper in a large bowl.
- Add chopped onion, celery, and parsley to the dressing.
- Once potatoes cool slightly, toss them gently in the dressing.
- Adjust seasoning if needed, and serve warm or chilled.
Ever wondered why smashing the potatoes makes such a difference? Those crispy bits add a texture that’s missing in traditional potato salad, making every bite interesting.
Serving The Vegan Smashed Potato Salad
This salad stands alone as a hearty lunch or pairs beautifully with:
- Grilled veggies or tofu skewers
- A fresh green salad for contrast
- Vegan burgers or sandwiches
- As a side at your next barbecue or picnic
It’s versatile and holds up well, so it’s perfect for outdoor meals or meal prep.
Helpful Tips
- Use potatoes that hold their shape but aren’t too waxy. Baby potatoes are my go-to.
- Don’t over-smash! You want the potatoes to hold together but have some surface area exposed.
- Let the salad rest for at least 30 minutes before serving to let flavors meld.
- If you want it creamier, add a little more vegan mayo or a splash of plant-based milk.
- Taste and adjust the acidity with vinegar or mustard; it makes a big difference.
Leftovers and Storage
This salad keeps well in the fridge for up to 3 days. The potatoes might soak up some dressing over time, so give it a gentle stir and add a splash of vinegar or mayo to freshen it up before serving again. I usually store leftovers in an airtight container and enjoy it cold or at room temperature.
Common Mistakes to Avoid
- Overcooking potatoes until they fall apart. You want them tender but intact.
- Using too much mayo right away. Start with less and add more as needed.
- Skipping the roast step. It adds that crispy texture that makes this salad special.
- Forgetting to season properly. Potatoes need plenty of salt to bring out their flavor.
- Tossing the salad while potatoes are too hot. Let them cool slightly to avoid a watery mess.
Nutrition Facts (per serving)
- Calories: 280 kcal
- Carbohydrates: 40 g
- Protein: 4 g
- Fat: 10 g
- Fiber: 5 g
- Sugar: 3 g