Name: Vegan Smashed Potato Salad Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 pounds baby gold potatoes, about 1 to 2 inches each; 1 tablespoon fine sea salt, for the boiling water; 1/3 cup vegan mayonnaise; 3 tablespoons plain unsweetened vegan yogurt; 2 tablespoons Dijon mustard; 1 tablespoon whole grain mustard; 2 tablespoons apple cider vinegar; 2 tablespoons fresh lemon juice; 2 tablespoons extra virgin olive oil; 2 cloves garlic, very finely minced or grated; 1 1/2 teaspoons fine sea salt, plus more to taste; 1 teaspoon freshly ground black pepper; 1 teaspoon sugar or maple syrup; 3 green onions, thinly sliced (white and green parts); 1/3 cup finely chopped celery; 1/4 cup finely chopped red onion; 1/4 cup chopped dill pickles or cornichons; 3 tablespoons capers, drained and roughly chopped; 1/4 cup chopped fresh dill; 1/4 cup chopped fresh parsley; 2 tablespoons chopped fresh chives; 1/3 cup cooked green peas or edamame, cooled; 1/4 cup toasted sunflower seeds or pumpkin seeds; smoked paprika or regular paprika, for sprinkling on top

Vegan Smashed Potato Salad Recipe tastes creamy, tangy, a little garlicky, and packs all the comfort of classic picnic food without any mayo. It works perfectly for potlucks, weeknight dinners, and meal prep, and you can finish the whole thing in about 40 minutes. I tested this on my very picky neighbor, and he asked for seconds before he realized it was vegan.

Why Choose This Vegan Smashed Potato Salad Recipe

This vegan smashed potato salad recipe gives you crispy edges, fluffy centers, and a rich, herby dressing that coats every nook and cranny. You get the nostalgia of classic potato salad with a fresher, lighter feel and zero dairy.

The recipe uses simple pantry ingredients and easy techniques, so beginners feel confident and seasoned cooks still enjoy it. You can serve it warm, room temperature, or chilled, so it fits just about any gathering.

“This Vegan Smashed Potato Salad Recipe tastes like comfort food with a glow up, and nobody at my cookout guessed it was dairy free. ★★★★★”

Ingredients You’ll Need

Potatoes

2 pounds baby gold potatoes
- Small size works best, about 1 to 2 inches each.
- Baby red potatoes also work and hold their shape nicely.

Dressing

1/3 cup vegan mayonnaise
- Use a neutral, thick brand like Hellmann’s vegan or Vegenaise for best texture.
3 tablespoons plain unsweetened vegan yogurt
- Coconut yogurt works, but choose a brand with mild flavor.
2 tablespoons Dijon mustard
1 tablespoon whole grain mustard
2 tablespoons apple cider vinegar
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
2 cloves garlic, very finely minced or grated
1 1/2 teaspoons fine sea salt, plus more to taste
1 teaspoon freshly ground black pepper
1 teaspoon sugar or maple syrup
- This balances the acidity and keeps the flavors rounded.

Mix ins and herbs

3 green onions, thinly sliced (white and green parts)
1/3 cup finely chopped celery
1/4 cup finely chopped red onion
1/4 cup chopped dill pickles or cornichons
3 tablespoons capers, drained and roughly chopped
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
Optional: 2 tablespoons chopped fresh chives

Optional add ons

1/3 cup cooked green peas or edamame for extra protein
1/4 cup toasted sunflower seeds or pumpkin seeds for crunch
Smoked paprika or regular paprika for color on top

Pantry shortcuts and substitutions

Use jarred minced garlic if you feel short on time, about 1 teaspoon.
Swap apple cider vinegar with white wine vinegar if that sits in your pantry already.
Replace vegan yogurt with extra vegan mayo if you want a richer, thicker salad.
Use dried dill and parsley in a pinch, about 2 teaspoons each, but fresh herbs give brighter flavor.

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
Spatula or large spoon

Tips & Tricks

Choose waxy potatoes like baby gold or red potatoes so they hold shape while still smashing nicely.
Salt the cooking water generously so the potatoes taste seasoned from the inside out.
Boil the potatoes just until fork tender; overcooked potatoes turn gluey when you smash them.
Let the potatoes steam dry in the colander for a few minutes so they crisp better in the oven.
Use parchment on the baking sheet to prevent sticking and to make cleanup easier.
Smash the potatoes gently; you want craggy edges, not mashed potato pancakes.
Toss the potatoes with dressing while they still feel warm so they soak up more flavor.
Taste and adjust salt, acid, and herbs at the end; potatoes soak up seasoning like a sponge.
Chill the salad at least 30 minutes if you want a thicker, more set texture.
Stir in crunchy toppings like seeds or extra pickles right before serving so they stay crisp.

How to Make Vegan Smashed Potato Salad Recipe

Step 1: Boil the potatoes

Place the baby potatoes in a large pot and cover them with cold water by about 1 inch. Add 1 tablespoon of salt to the water. Bring the pot to a boil over medium high heat, then reduce to a gentle boil and cook until a fork slides into the potatoes with slight resistance, about 12 to 15 minutes.

Drain the potatoes in a colander and let them sit for 5 minutes so the steam escapes. This drying step helps the edges crisp in the oven and keeps the texture fluffy inside. While the potatoes dry, heat your oven to 425°F and line a large baking sheet with parchment.

Step 2: Smash and roast the potatoes

Spread the potatoes on the lined baking sheet in a single layer. Use a potato masher, the bottom of a sturdy glass, or a measuring cup to press each potato until it flattens slightly and cracks, about 1/2 inch thick. Keep the potatoes mostly intact so they hold together but show lots of rough edges.

Drizzle the smashed potatoes with olive oil and sprinkle with a pinch of salt and pepper. Roast them for 20 to 25 minutes, flipping once halfway, until the edges turn golden and crisp and the centers feel tender. Pull the tray from the oven and let the potatoes cool for about 10 minutes so they do not melt the dressing.

Step 3: Mix the dressing

While the potatoes roast, whisk the vegan mayonnaise, vegan yogurt, Dijon mustard, whole grain mustard, apple cider vinegar, lemon juice, olive oil, garlic, salt, pepper, and sugar or maple syrup in a large mixing bowl. Whisk until the dressing looks smooth and creamy. Taste it and adjust salt, pepper, or acid to your liking.

You want a punchy, slightly salty, tangy dressing because the potatoes will mellow it out. If the dressing feels too thick, add 1 to 2 teaspoons of water to loosen it slightly. Keep the bowl nearby for tossing.

Step 4: Prep the mix ins

Chop the green onions, celery, red onion, pickles, capers, dill, parsley, and chives if you use them. Keep the pieces small so they distribute evenly through the salad. If you add peas or edamame, make sure they are cooked and cooled.

Set all the mix ins near the dressing bowl. This setup turns the final assembly into a quick, easy step. You avoid overworking the potatoes when everything sits ready to go.

Step 5: Toss the potatoes with dressing

Add the warm roasted smashed potatoes to the bowl with the dressing. Use a spatula or large spoon to gently fold the potatoes into the dressing, coating each piece while keeping the smashed shapes mostly intact. Add the green onions, celery, red onion, pickles, capers, dill, parsley, and any optional add ins.

Fold everything together until the herbs and crunchy bits spread evenly. Taste again and adjust seasoning with more salt, pepper, or a splash of lemon juice if the flavors need a little lift. If you like a stronger mustard kick, stir in another teaspoon of Dijon.

Step 6: Chill or serve

Sprinkle the top with smoked paprika or regular paprika if you enjoy that classic potato salad look. Serve the vegan smashed potato salad recipe warm for extra comfort vibes, or chill it for at least 30 minutes for a firmer, picnic style texture. I like to garnish with extra dill and green onion right before serving to keep the color bright.

You can keep the salad in the fridge until serving time if you take it to a potluck. Stir it once before you set it out so the dressing coats everything evenly again. Taste one last time and adjust seasoning if it sat overnight.

What to Serve with Vegan Smashed Potato Salad Recipe

This vegan smashed potato salad recipe pairs beautifully with veggie burgers, grilled tofu, or barbecue style jackfruit sandwiches. You can also serve it with roasted vegetables, corn on the cob, or a big green salad for a full cookout style spread. Kids usually enjoy it with veggie nuggets or simple baked beans.

Serve it as part of a lunch box with sliced cucumbers, cherry tomatoes, and hummus. It also works as a hearty side for a simple weeknight dinner with sautéed greens and baked tempeh. If you host a picnic, set it next to fresh fruit, lemonade, and iced tea for a crowd pleasing table.

Storage Options

Store leftovers in an airtight container in the fridge for up to 4 days; the flavors deepen and taste even better on day two.
Stir in a teaspoon of water, lemon juice, or a little extra vegan mayo if the salad thickens too much after chilling.
Avoid freezing this potato salad, since the potatoes turn grainy and the dressing can separate.
Serve leftovers cold straight from the fridge, or let the salad sit at room temperature for 15 to 20 minutes to take off the chill; if you prefer it slightly warm, heat small portions in a skillet over low heat and stir gently until just warmed through.