Vegan Smashed Potato Salad Recipe tastes creamy, tangy, and herby with crispy edges and soft centers, and it works perfectly for picnics, potlucks, and weeknight dinners in about 45 minutes. This version suits vegans, vegetarians, and anyone who loves a lighter potato salad without eggs or mayo. I tested this on my very picky family in Ohio, and nobody realized it was dairy free until I told them.
Why Make This Vegan Smashed Potato Salad Recipe at Home
Homemade vegan smashed potato salad tastes fresher than store bought and costs less, especially when you use budget friendly baby potatoes. You control the salt, oil, and herbs, so the salad fits your taste instead of some mystery deli standard.
You also skip heavy mayonnaise and still get a creamy texture from a cashew or tahini based dressing. The smashed texture catches all that dressing in the nooks and crannies, so every bite tastes seasoned and satisfying.
“This vegan smashed potato salad recipe tastes rich, tangy, and herby enough to fool any mayo lover into asking for seconds. ★★★★★”
Ingredients You Need
Potatoes
- 2 pounds baby yellow or red potatoes
- Small size works best because they cook evenly and smash easily.
- Use Yukon Gold cut into chunks if you cannot find baby potatoes.
Dressing
-
1/3 cup vegan mayonnaise
- Choose a neutral brand like Hellmann’s vegan or Follow Your Heart.
- Use half vegan mayo and half plain unsweetened coconut yogurt for a lighter version.
-
2 tablespoons Dijon mustard
- Stone ground mustard also works and adds extra texture.
-
2 tablespoons apple cider vinegar
- Rice vinegar or white wine vinegar both work as substitutes.
- Avoid regular white vinegar, which tastes too sharp here.
-
2 tablespoons fresh lemon juice
-
2 tablespoons extra virgin olive oil
-
1 tablespoon maple syrup or agave
- This balances the tang without making the salad sweet.
-
1 large garlic clove, very finely minced or grated
-
1 teaspoon onion powder
-
1 teaspoon smoked paprika
-
1 teaspoon fine sea salt, plus more to taste
-
1/2 teaspoon freshly ground black pepper
Mix ins and herbs
- 3 stalks celery, finely diced
- 1/3 cup finely diced red onion or shallot
- 1/4 cup chopped dill pickles or cornichons
- 3 tablespoons capers, drained (optional but tasty)
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh parsley or chives
Pantry shortcuts and substitutions
- Use pre cooked refrigerated baby potatoes if you find them; you only need to warm and smash them.
- Use store bought vegan ranch dressing instead of the homemade dressing in a pinch; add extra Dijon and lemon juice to brighten it.
- Use garlic powder and extra onion powder if you do not have fresh garlic or onion.
Equipment
- Large pot for boiling potatoes
- Colander
- Large baking sheet
- Parchment paper or silicone baking mat
- Potato masher, sturdy glass, or measuring cup for smashing
- Large mixing bowl
- Whisk
- Rubber spatula or large spoon
Tips & Mistakes
- Boil potatoes just until fork tender; overcooked potatoes turn mushy and fall apart when you smash them.
- Dry potatoes well after boiling so the dressing clings instead of sliding off.
- Oil the parchment lightly; un oiled potatoes stick and tear when you smash them.
- Smash gently; press until the potatoes flatten to about 1/2 inch, not paper thin.
- Roast until edges turn golden and crisp; pale potatoes taste bland.
- Season while potatoes stay warm; warm potatoes absorb flavor much better.
- Chill the salad at least 30 minutes; the flavors meld and taste more balanced.
- Taste before serving and adjust salt, acid, and herbs; cold salads often need a pinch more seasoning.
How to Make Vegan Smashed Potato Salad Recipe
Step 1: Cook the potatoes
Bring a large pot of salted water to a boil. Add the baby potatoes and cook 12 to 15 minutes until a fork slides in with slight resistance. Drain in a colander and let the potatoes steam dry for 5 minutes.
Step 2: Prep the baking sheet and smash
Heat your oven to 425°F and line a baking sheet with parchment paper. Spread the potatoes on the sheet and drizzle with 1 to 2 tablespoons olive oil, then roll them around to coat. Use a potato masher, sturdy glass, or measuring cup to press each potato down to about 1/2 inch thick.
Step 3: Roast until crispy
Sprinkle the smashed potatoes with a pinch of salt and pepper. Roast 20 to 25 minutes, until the edges look browned and crisp and the centers look fluffy. Pull the tray from the oven and let the potatoes cool 10 minutes so they hold their shape in the salad.
Step 4: Mix the dressing
While the potatoes roast, whisk vegan mayonnaise, Dijon mustard, apple cider vinegar, lemon juice, olive oil, maple syrup, garlic, onion powder, smoked paprika, salt, and pepper in a large bowl. Taste and adjust with more salt, lemon juice, or maple syrup until the dressing tastes balanced and bright. The dressing should coat a spoon but still pour easily.
Step 5: Add veggies and herbs
Stir celery, red onion, pickles, capers, dill, and parsley into the bowl with the dressing. Mix until everything looks evenly coated. This step lets the onion and pickles soften slightly in the dressing and mellow out.
Step 6: Combine potatoes with dressing
Add the warm roasted smashed potatoes to the bowl. Gently fold with a spatula so the potatoes keep some chunks while still breaking a little to thicken the salad. Taste again and adjust seasoning; the potatoes soak up a lot of flavor.
Step 7: Chill and serve
Cover the bowl and chill at least 30 minutes, or up to 24 hours. The salad thickens as it chills, so stir in a splash of water or extra lemon juice if it looks too thick. Garnish with extra dill or chives right before serving.
Variations I've Tried
I swap half the vegan mayo with tahini and add extra lemon juice and garlic for a Mediterranean style smashed potato salad. I also stir in chopped roasted red peppers and olives for more color and briny flavor. Sometimes I add roasted chickpeas on top for crunch and extra protein.
For a smoky barbecue style version, I double the smoked paprika, add a teaspoon of liquid smoke, and stir in thinly sliced scallions. I also tried a pesto version with vegan basil pesto and extra lemon juice instead of the standard dressing, and it tasted amazing with grilled vegetables. If you enjoy a little heat, add finely chopped pickled jalapeños or a spoonful of hot sauce to the dressing.
How to Serve Vegan Smashed Potato Salad Recipe
Serve this vegan smashed potato salad chilled or at cool room temperature with veggie burgers, grilled tofu, or roasted veggie skewers. It packs well in lunch boxes with a side of crunchy carrots and cucumber slices. You can spoon it into lettuce cups, stuff it into pita pockets, or pile it on toasted sourdough for a hearty open faced sandwich.
Kids usually enjoy this version because the potatoes taste crispy and the dressing feels creamy without tasting heavy. I also like to top it with extra fresh herbs and a squeeze of lemon right before serving to wake up the flavors.
How to store
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Stir before serving and add a splash of lemon juice or a teaspoon of vegan mayo if the salad looks dry.
- Avoid freezing, since potatoes change texture and turn grainy after thawing.
- Serve leftovers cold or let them sit at room temperature 15 minutes; if you prefer them slightly warm, heat gently in a skillet over low heat with a tiny splash of water, stirring often.
Vegan Smashed Potato Salad Recipe
Ingredients
Instructions
- Bring a large pot of salted water to a boil. Add the baby potatoes and cook for 12 to 15 minutes, until a fork slides in with slight resistance.
- Drain the potatoes in a colander and let them steam dry for about 5 minutes.
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Spread the cooked potatoes on the prepared baking sheet. Drizzle with 1 to 2 tablespoons olive oil and roll them around to coat.
- Use a potato masher, sturdy glass, or measuring cup to gently press each potato down to about 1/2 inch thick.
- Sprinkle the smashed potatoes with a pinch of salt and pepper.
- Roast for 20 to 25 minutes, until the edges are browned and crisp and the centers look fluffy.
- Remove the tray from the oven and let the potatoes cool for about 10 minutes so they hold their shape in the salad.
- While the potatoes roast, add the vegan mayonnaise, Dijon mustard, apple cider vinegar, lemon juice, olive oil, maple syrup, garlic, onion powder, smoked paprika, salt, and pepper to a large mixing bowl.
- Whisk until smooth and creamy, then taste and adjust with more salt, lemon juice, or maple syrup until the dressing tastes balanced and bright.
- Stir the celery, red onion, pickles, capers (if using), dill, and parsley or chives into the bowl with the dressing.
- Mix until all the vegetables and herbs are evenly coated and slightly softened in the dressing.
- Add the warm roasted smashed potatoes to the bowl with the dressed vegetables and herbs.
- Gently fold with a spatula so the potatoes keep some chunks while a few break apart to thicken the salad. Taste and adjust seasoning as needed.
- Cover the bowl and chill the potato salad for at least 30 minutes, or up to 24 hours, to let the flavors meld.
- Before serving, stir and add a splash of water or extra lemon juice if the salad looks too thick. Garnish with extra fresh dill or chives, and serve chilled or at cool room temperature.
Notes
Approximate per serving (1/6 of recipe): 260–310 calories; fat 16–22 g; saturated fat 2–3 g; carbohydrates 26–30 g; fiber 3–4 g; sugars 3–5 g; protein 4–5 g; sodium 480–650 mg. Values will vary based on brands of vegan mayonnaise, exact amount of oil, and add-ins.
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