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.
Servings: 8 servings
Calories: 225kcal
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.
Notes
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.
Nutrition
Serving: 1.25cups | Calories: 225kcal | Carbohydrates: 35g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 302mg | Potassium: 722mg | Fiber: 4g | Sugar: 7g | Vitamin A: 385IU | Vitamin C: 36mg | Calcium: 68mg | Iron: 2mg