Crispy Smashed Potato Salad (vegan)
This Crispy Smashed Potato Salad is the ultimate side dish for BBQs, potlucks, picnics, and weeknight dinners. Crispy roasted baby potatoes are tossed in a creamy vegan dill dressing that’s fresh, flavorful, and guaranteed to be a crowd favorite. It’s easy to make, packed with texture, and a delicious twist on classic potato salad.
Spotlight on This Crispy Smashed Potato Salad (vegan)
- Crispy: Golden, crispy smashed potatoes add the perfect crunch, making every bite irresistibly satisfying.
- Fresh: Crisp cucumbers, dill pickles, and fresh dill, parsley, and chives bring bright, vibrant flavor to this refreshing potato salad.
- Easy to make: With just a handful of simple ingredients and easy-to-follow steps, this recipe comes together with minimal effort and is perfect for both weeknight dinners and entertaining.
- Flavorful: A creamy dairy-free dill dressing, tangy pickles, fresh herbs, and perfectly seasoned potatoes create a delicious twist on classic potato salad.
- Perfect for summer: Whether you’re headed to a BBQ, picnic, potluck, or backyard gathering, this crowd-pleasing potato salad is always a hit and pairs well with just about any meal.
- Healthy: Made with wholesome ingredients and a creamy dairy-free yogurt dressing instead of mayonnaise, this potato salad is a lighter, nourishing side dish everyone will love.
The Ingredients
Cucumber: Crisp cucumber adds a refreshing crunch that perfectly balances the creamy dressing and crispy potatoes.
Dill pickles: Chopped dill pickles add a tangy, briny bite that gives this potato salad tons of flavor in every bite.
Fresh dill, parsley, and chives: This trio of fresh herbs brightens the salad with vibrant flavor and pairs beautifully with the creamy dill dressing.
Sunflower seeds: Roasted sunflower seeds add a satisfying crunch and a subtle nutty flavor that complements the crispy potatoes.
For the smashed potatoes, you will need the following ingredients.
Baby dutch yellow potatoes: These buttery, creamy potatoes become perfectly crispy on the outside while staying soft and fluffy in the center. Baby Yukon Gold potatoes also work well.
Olive oil: A drizzle of olive oil helps the potatoes crisp up beautifully in the oven while adding rich flavor.
Garlic powder, onion powder, and smoked paprika: This savory seasoning blend gives the potatoes a delicious, smoky flavor and a beautifully golden exterior.
Salt and black pepper: Simple seasonings enhance the natural flavor of the potatoes and bring the entire dish together.
For the dressing, you will need the following ingredients.
Dairy-free plain yogurt: The base of the creamy dressing, dairy-free yogurt creates a light, tangy sauce without the need for mayonnaise.
Dijon mustard: Dijon mustard adds a subtle tang and depth of flavor that pairs perfectly with the fresh herbs and lemon.
Fresh lemon juice and lemon zest: Both the juice and zest brighten the dressing with fresh citrus flavor, making the salad taste light and refreshing.
Maple syrup: Just a touch of maple syrup balances the tangy ingredients and rounds out the flavors.
Apple cider vinegar: Apple cider vinegar adds a bright, tangy finish that complements the creamy dressing and fresh herbs.
Garlic: Fresh garlic gives the dressing a bold, savory flavor that ties all of the ingredients together.
Salt and black pepper: Season the dressing to taste to bring out all of the fresh, creamy flavors.
Frequently Asked Questions
Yes! For the best texture, prepare the potatoes and dressing separately, then toss them together just before serving. This helps the potatoes stay nice and crispy.
Baby Dutch yellow potatoes or baby Yukon Gold potatoes are the best choice. Their creamy texture and thin skins become perfectly crispy in the oven.
Yes! This recipe is naturally gluten-free. Just be sure to check the labels on your dairy-free yogurt and Dijon mustard if you’re serving someone with gluten sensitivities.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The potatoes will soften over time, but the salad will still be delicious.
This potato salad pairs well with BBQ lentil patties, grilled vegetables, sandwiches, wraps, BBQ favorites, and just about any summer meal. It’s also a great addition to potlucks and picnics.
I do not recommend using dried herbs for this recipe. If you need to substitute dried herbs, use about one-third the amount since dried herbs are more concentrated.
Instead of using soft-boiled potatoes and a mayonnaise-based dressing, this recipe features crispy smashed potatoes tossed in a light, creamy dairy-free dill dressing for the perfect combination of crispy edges and creamy texture.
Absolutely! Air fry the smashed potatoes at 400°F until they’re crispy and golden, working in batches if needed to avoid overcrowding.
The Instructions
Step one: Preheat the oven to 450 degrees Fahrenheit and line a cookie sheet with parchment paper, if needed.
Step two: Fill a large pot with generously salted water and add the potatoes. Bring to a boil and cook for 15-20 minutes, or until the potatoes are fork-tender. Carefully drain and transfer them to a parchment-lined baking sheet. Let them cool for about 10 minutes before smashing. *Do not overcook.
Step three: Use the bottom of a glass cup to gently “smash” each potato.
Step four: Make the potato paste by adding olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper to a small bowl and give it a good stir. Brush the paste onto the tops of each smashed potato. Bake for 15-20 minutes or until the potatoes are golden and crispy. Set aside to cool.
Step five: Make the dressing. Add all of the ingredients to a medium bowl. This includes yogurt, shallots, Dijon, maple syrup, apple cider vinegar, lemon zest, lemon juice, garlic, salt, and pepper. Give it all a good mix.
Step six: To a large salad bowl, add all of the salad ingredients. This includes cooled smashed potatoes, cucumbers, pickles, sunflower seeds, dill, parsley, and chives. Then pour the dressing over the top.
Step seven: Toss everything and serve immediately or chill for an hour before serving.
Storage
Store any leftover crispy smashed potato salad in an airtight container in the refrigerator for up to 3 days. Keep in mind that the potatoes will gradually lose their crispiness as they absorb some of the dressing.
If you’re making this recipe ahead of time, I recommend storing the crispy potatoes and creamy dill dressing separately. When you’re ready to serve, simply toss everything together for the best texture.
Tips and Modifications
Don’t overcook the potatoes. Boil the potatoes just until they’re fork-tender. Overcooked potatoes are more likely to fall apart when smashed.
Dry the potatoes well. After draining, let the potatoes cool for about 10 minutes. This allows excess moisture to evaporate so they crisp up beautifully in the oven.
Don’t overcrowd the pan. Leave a little space between each smashed potato so the hot air can circulate, creating perfectly crispy edges.
Serve fresh for the best texture. This potato salad is at its crispiest when served shortly after tossing the potatoes with the dressing.
Give it a little heat. Add a pinch of cayenne pepper, red pepper flakes, or a drizzle of hot sauce to the dressing.
Finish with fresh garnishes. Top the salad with extra dill, chives, cracked black pepper, and a squeeze of fresh lemon juice just before serving for the brightest, freshest flavor.
More Vegan Potato Recipes
Roasted Garlicky Smashed Potatoes
Animal Style Loaded Potato Wedges
Easy Vegan Mashed Sweet Potatoes
Vegan Garlic Herb Mashed Potatoes
Brocolli and Chickpea Stuffed Sweet Potatoes
Crispy Smashed Potato Salad (vegan)
Equipment
- 1 cookie sheet lined with parchment paper
- 1 small-medium bowl for the dressing
- 1 small bowl for the potato paste
- 1 glass drinking cup to smash the potatoes
- 1 large salad bowl
Ingredients
For the potatoes
- 2½ pounds baby Dutch yellow potatoes, washed and dried about 4½ cups
- 3 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ¾ teaspoon salt
- ¼ teaspoon pepper
For the salad
- ½ large English cucumber, finely diced
- ¼ cup dill pickles, finely diced
- ¼ cup toasted sunflower seeds
- ¼ cup fresh dill, minced
- 2 tablespoon fresh parsley, minced
- 2 tablespoons fresh chives, minced
For the dressing
- ¾ cup thick vegan plain yogurt
- 1 small shallot, peeled and minced
- 2 tablespoons Dijon
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- zest from 1 lemon
- juice from 1 lemon
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Fill a large pot with generously salted water and add the potatoes. Bring to a boil and cook for 15-20 minutes, or until the potatoes are fork-tender. Carefully drain and transfer them to a parchment-lined baking sheet. Let them cool for about 10 minutes before smashing. *Do not overcook.
- Preheat the oven to 450 degrees Fahrenheit and line a cookie sheet with parchment paper, if needed.
- Use the bottom of a glass cup to gently "smash" each potato.
- Make the potato paste by adding olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper to a small bowl and give it a good stir. Brush the paste onto the tops of each smashed potato. Bake for 15-20 minutes or until the potatoes are golden and crispy. Set aside to cool.
- Make the dressing. Add all of the ingredients to a medium bowl. This includes yogurt, shallots, Dijon, maple syrup, apple cider vinegar, lemon zest, lemon juice, garlic, salt, and pepper. Give it all a good mix.
- To a large salad bowl, add all of the salad ingredients. This includes cooled smashed potatoes, cucumbers, pickles, sunflower seeds, dill, parsley, and chives. Then pour the dressing over the top.
- Toss everything and serve immediately or chill for an hour before serving.
