Vegan Smashed Potato Salad
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This Vegan Smashed Potato Salad is made with Yukon gold potatoes that are crisped up in the oven and tossed in a dairy-free dressing.
I don’t normally jump on trendy recipes, but I keep seeing this one online and I just knew I needed to vegan-ize it! We’re amping up salad season with this Vegan Smashed Potato Salad! Yukon gold potatoes are boiled and then smashed. Drizzled with oil and baked until crispy. Then we’re making my favorite potato salad dressing and mixing the potatoes up with some celery and green onion. A delicious vegan side dish that you will love!
Step One: Make the Potatoes
I’m not gonna lie, this recipe is a little more time intensive than typical potato salad. But I promise you, the end result makes it all worth it!
Add the potatoes to a stock pot and cover with water. Place on the stove and bring to a boil. Boil for 15-20 minutes or until the potatoes are fork tender. Drain and allow to cool for a few minutes.
Add some oil to two baking sheets. Evenly split the potatoes between the baking sheets. Use the bottom of a glass cup to flatten the potatoes. Drizzle with oil and season with garlic salt, pepper and dried parsley. Bake in the oven for 40 minutes – when the potatoes come out of the oven they should be super crispy.
Step Two: Make the Dressing
I love this potato salad dressing. It is simple, tangy and super delicious. Here is what you need:
- vegan mayo
- celery
- green onions
- garlic
- apple cider vinegar
- whole grain mustard
Add everything to a large salad bowl and mix until combined. Set this aside until the potatoes are ready.
Step Three: Assemble & Serve
Transfer the potatoes to a cutting board and roughly chop them into bite-sized pieces. Set a few pieces aside so you can use them to top the salad.
Add the potatoes to the bowl with the dressing and toss until coated. Taste and adjust the vinegar and salt if needed. Top with the reserved potatoes and you are ready to eat!
This Vegan Smashed Potato Salad can be served at room temperature or chilled. For a crispier bite, eat it right away. But it still tastes amazing chilled! You are going to impress all of your friends with this one!
Need more recipe inspo? Check these out:
Vegan Smashed Potato Salad
Ingredients
- 3 pounds Yukon gold potatoes or sub baby dutch
- 4 tablespoons avocado oil plus more for the baking sheets
- 1 teaspoon garlic salt
- 1/2 teaspoon dried parsley
- 1/2 teaspoon pepper
- 1 cup vegan mayo
- 1/2 cup celery chopped
- 3 green onions diced
- 2 cloves garlic minced
- 2 tablespoons apple cider vinegar
- 1 tablespoon whole grain mustard
Equipment
Instructions
- Preheat the oven to 425 degrees and line 2 baking sheets with parchment paper.
- Add the potatoes to a stock pot and cover with water. Place on the stove and bring to a boil. Boil for 15-20 minutes or until the potatoes are fork tender. Drain and allow to cool for a few minutes.
- Add some oil to both baking sheets. Evenly split the potatoes between the baking sheets. Use the bottom of a glass cup to flatten the potatoes. To each baking sheet add half of the oil and half of the dry seasonings. Place in the oven for 20 minutes. Remove from the oven, flip the potatoes and place back in the oven for 20 more minutes – be sure to alternate the racks the baking sheets were on.
- Meanwhile, add the mayo, celery, green onions, garlic, apple cider vinegar and mustard to a large bowl. Mix until combined and set aside.
- Remove the potatoes from the oven and allow to cool for 5 minutes. Roughly chop the potatoes and add them to the bowl with the dressing (reserving a few for topping). Toss until coated, taste and adjust the seasonings if needed. Top with the reserved potatoes.
- Serve at room temperature or chilled.
Video
WOW!! This potato salad is amazing. Takes a little bit of time but sooooooo worth it. The crunchy potatoes put it over the top. We have made it twice now and love it warm. You will not be disappointed.
Thanks so much Laurie. You can’t go wrong with a crispy potato IMO!
I do not like mayo. Could I substitute sour cream?
I haven’t tried it with sour cream but it should work. You may need to adjust the seasonings since sour cream already has a tang to it!
This was lovely. I air fried the potatoes for crispness and at the end added some Parmesan cheese. Smashing!
I only made a half recipe in case it wasn’t something the family liked but I should have made the full recipe because it’s so delicious. Will definitely be making this again and again.
OMG – my boyfriend and I ate it in one day the first time I made it…we were addicted 😅 So glad it was a hit with your family too!
Best potato salad I’ve ever made. So DELICIOUS 😋
Thanks so much Nancy!
I made this for Easter Dinner and everyone loves it! My husband said it was the best potato salad he has ever had. Thank you for this outstanding recipe!
Thanks Marian! So glad it was a hit with the whole fam!
DH made this for us today and it was delicious 😋 . Thank for sharing your yummy recipes.
Thanks so much Elaine!