Vegan Smashed Potato Salad Recipe tastes creamy, tangy, and a little bit smoky, with crisp edges on the potatoes that make every bite feel like a treat. It works perfectly for anyone who wants a dairy free, egg free potato salad that comes together in about 45 minutes from start to finish. I tested versions of this recipe so many times that my neighbors now judge all cookouts by whether this salad shows up.
Why You Should Try This Vegan Smashed Potato Salad Recipe
This vegan smashed potato salad recipe gives you the best parts of roasted potatoes and classic picnic potato salad in one bowl. The potatoes stay fluffy inside, turn golden and crisp outside, and soak up a punchy, herby dressing instead of sitting in a heavy mayo bath.
The recipe fits gluten free, dairy free, and egg free eaters, and it holds up beautifully on a buffet table. You can serve it warm, room temperature, or chilled, so it works for cookouts, meal prep, and weeknight dinners.
“I brought this vegan smashed potato salad to a family barbecue, and no one realized it had zero mayo or eggs. The crispy edges and tangy dressing disappeared before the burgers. My meat loving uncle asked me to make ‘that potato thing’ again next weekend.”
Ingredients You’ll Need
Potatoes
- 2 pounds baby gold potatoes
- Baby golds roast evenly and taste buttery without any dairy.
- You can use baby red potatoes if that is what you have; they hold shape well and taste slightly earthier.
Dressing
- 3 tablespoons extra virgin olive oil
- Choose a mild, fruity brand so it does not overpower the herbs.
- 3 tablespoons vegan mayo
- Use a thicker style like Vegenaise or Hellmann’s vegan for the creamiest texture.
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup or agave
- 2 cloves garlic, minced or grated
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper
Mix ins and herbs
- 3 green onions, thinly sliced
- ¼ cup finely chopped red onion
- ¼ cup chopped fresh dill
- ¼ cup chopped fresh parsley
- 2 tablespoons capers, drained and roughly chopped
- ½ cup finely diced celery
- ¼ cup finely chopped dill pickles or cornichons
- Optional crunch: ¼ cup toasted sunflower seeds or pumpkin seeds
Pantry shortcuts and substitutions
- Use bottled lemon juice in a pinch, but fresh juice gives brighter flavor.
- Swap Dijon with stone ground mustard if you prefer more texture.
- Use sweet relish instead of chopped pickles and maple syrup; just taste and adjust salt.
- Skip capers if you do not like briny flavors and add extra pickles instead.
Equipment list
- Large pot for boiling potatoes
- Colander
- Large rimmed baking sheet
- Parchment paper or silicone baking mat
- Potato masher, sturdy glass, or measuring cup for smashing
- Large mixing bowl
- Whisk and spatula
Tips & Tricks
- Salt the potato cooking water generously so the potatoes taste seasoned all the way through.
- Boil the potatoes until just fork tender; they should not fall apart when you pierce them.
- Dry the potatoes well after boiling so they roast and crisp instead of steaming.
- Smash the potatoes gently; aim for thick, craggy discs, not paper thin pancakes.
- Roast on high heat so the edges turn golden and crunchy while the centers stay fluffy.
- Whisk the dressing until smooth before adding potatoes so every bite tastes consistent.
- Add fresh herbs near the end so they stay bright and green.
- Taste and adjust salt, acid, and sweetness after mixing; potatoes soak up more flavor than you expect.
- Serve the salad slightly warm or at room temperature for the best texture.
- Chill leftovers quickly in a shallow container so the potatoes stay firm.
How to Make Vegan Smashed Potato Salad Recipe
Step 1: Boil the potatoes
Rinse the baby potatoes and scrub any dirt from the skins. Place them in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon kosher salt, then bring the pot to a boil over medium high heat.
Reduce the heat to maintain a gentle boil and cook the potatoes for 12 to 15 minutes, until a fork slides in with slight resistance. Drain the potatoes in a colander and let them sit for 5 minutes so excess moisture evaporates. Spread them on a clean kitchen towel and pat them dry.
Step 2: Smash and roast
Preheat your oven to 425°F and line a large baking sheet with parchment or a silicone mat. Transfer the dry potatoes to the baking sheet and drizzle with 1 tablespoon of the olive oil and a pinch of salt and pepper. Toss gently to coat.
Use a potato masher, the bottom of a sturdy glass, or a measuring cup to press each potato into a thick disc. Aim for about ½ inch thick so you keep fluffy centers with plenty of rough edges. Drizzle with another tablespoon of olive oil and season again lightly with salt and pepper.
Slide the baking sheet into the oven and roast for 20 to 25 minutes. Flip the potatoes halfway through so both sides crisp. Pull them when the edges look golden and crunchy and the centers feel tender.
Step 3: Mix the dressing
While the potatoes roast, grab a large mixing bowl. Add vegan mayo, remaining 1 tablespoon olive oil, Dijon mustard, lemon juice, apple cider vinegar, maple syrup, garlic, smoked paprika, 1 teaspoon kosher salt, and black pepper. Whisk until the dressing looks smooth and creamy.
Taste the dressing and adjust the seasoning. Add more lemon juice for brightness, maple syrup for balance, or salt for punch. The flavor should taste slightly stronger than you want in the final salad, since the potatoes will mellow it.
Step 4: Prep the mix ins
Slice the green onions, finely chop the red onion, dill, and parsley, and dice the celery and pickles. Roughly chop the capers so they distribute more evenly. If you use sunflower or pumpkin seeds, toast them in a dry skillet over medium heat for 3 to 4 minutes until fragrant, then cool.
Keep the herbs separate from the crunchy mix ins so you can fold them in at the right time. This small step keeps the herbs from bruising and keeps the salad bright.
Step 5: Combine potatoes and dressing
When the potatoes finish roasting, let them cool on the sheet for about 5 to 10 minutes. You want them hot but not scorching so they hold shape. Transfer the warm smashed potatoes to the bowl with the dressing.
Gently fold the potatoes into the dressing with a spatula. Coat every piece while you keep some larger chunks for texture. The warm potatoes will soak up flavor and slightly thicken the dressing.
Step 6: Add herbs and crunch
Add the celery, red onion, green onions, pickles, and capers to the bowl. Fold everything together until it looks evenly distributed. Sprinkle in the dill and parsley and fold again lightly so the herbs stay fluffy and green.
If you use toasted seeds, add them right before serving so they keep their crunch. Taste the salad again and adjust salt, pepper, or lemon juice as needed. Chill for 20 minutes if you want a colder salad, or serve warm for extra comfort vibes.
What to Serve with Vegan Smashed Potato Salad Recipe
Serve this vegan smashed potato salad recipe with veggie burgers, grilled tofu skewers, or barbecue jackfruit sandwiches for a cookout style plate. It also pairs nicely with a big green salad, roasted vegetables, or a simple lentil dish for a balanced dinner. Add sliced fresh tomatoes, cucumber sticks, and crunchy carrot salad on the side for color and freshness. Pour sparkling water with citrus slices or iced herbal tea to keep the meal light and refreshing.
Storage Success
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Stir in a splash of lemon juice or a spoonful of vegan mayo before serving leftovers to revive the creaminess.
- Skip freezing, since potatoes change texture and turn grainy after thawing.
- Serve leftovers cold or at room temperature, or warm gently in a skillet over low heat with a drizzle of olive oil until just heated through.
Vegan Smashed Potato Salad Recipe
Ingredients
Instructions
- Rinse and scrub the baby potatoes. Place them 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 maintain a gentle boil. Cook 12 to 15 minutes, until a fork slides in with slight resistance.
- Drain the potatoes in a colander and let sit 5 minutes to steam off excess moisture. Spread on a clean kitchen towel and pat dry thoroughly.
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
- Transfer the dry potatoes to the baking sheet. Drizzle with 1 tablespoon olive oil, season lightly with salt and pepper, and toss to coat.
- Use a potato masher, sturdy glass, or measuring cup to gently press each potato into a thick disc about 1/2 inch thick, keeping the centers fluffy with craggy edges.
- Drizzle with the remaining 1 tablespoon olive oil and season again lightly with salt and pepper.
- Roast 20 to 25 minutes, flipping halfway through, until the edges are golden and crisp and the centers are tender. Let cool on the sheet 5 to 10 minutes.
- In a large mixing bowl, whisk together 3 tablespoons olive oil, vegan mayo, Dijon mustard, lemon juice, apple cider vinegar, maple syrup, garlic, smoked paprika, 1 teaspoon kosher salt, and black pepper until smooth and creamy.
- Taste and adjust with more lemon juice for brightness, maple syrup for sweetness, or salt for intensity. The dressing should taste slightly stronger than you want in the finished salad.
- Slice the green onions and finely chop the red onion, dill, parsley, celery, and pickles. Roughly chop the capers.
- If using sunflower or pumpkin seeds, toast them in a dry skillet over medium heat 3 to 4 minutes until fragrant, then let cool.
- Add the warm roasted smashed potatoes to the bowl with the dressing. Gently fold with a spatula until the potatoes are well coated, keeping some larger chunks for texture.
- Fold in the celery, red onion, green onions, pickles, and capers until evenly distributed.
- Sprinkle in the chopped dill and parsley and fold lightly so the herbs stay bright and fluffy.
- Just before serving, stir in toasted seeds if using. Taste and adjust salt, pepper, or lemon juice as needed. Serve warm, at room temperature, or chilled.
Notes
Approximate per serving (1/6 of recipe): 260–300 calories; fat 17–21 g; saturated fat 2–3 g; carbohydrates 26–30 g; fiber 3–4 g; sugars 4–6 g; protein 3–4 g; sodium 550–700 mg. Values will vary based on specific brands of vegan mayo, potatoes, and added mix-ins.