Name: Smashed Potato Salad
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1½ pounds baby potatoes; 2 tablespoons olive oil; 1 teaspoon salt; ½ teaspoon black pepper; ½ cup vegan mayonnaise; 1 tablespoon Dijon mustard; 1 tablespoon lemon juice; 1 teaspoon maple syrup; 1 garlic clove, minced; 2 tablespoons fresh parsley, chopped; 2 tablespoons green onions, sliced; 1 tablespoon capers, chopped (optional)

Why You’ll Love Smashed Potato Salad Recipe

This smashed potato salad stands out because it brings together the best of two favorite potato dishes: crispy roasted smashed potatoes and creamy potato salad. The contrast of textures makes every bite more exciting than traditional potato salad.

It is also easy to make with simple ingredients and works well for casual weeknight dinners, picnics, potlucks, and holiday spreads. Since it uses vegan mayonnaise, it is completely dairy-free and plant-based while still tasting rich and satisfying. You can serve it warm or slightly cooled, which makes it especially versatile.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1½ pounds baby potatoes
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
½ cup vegan mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon maple syrup
1 garlic clove, minced
2 tablespoons fresh parsley, chopped
2 tablespoons green onions, sliced
1 tablespoon capers, chopped (optional)

Directions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.

Bring a large pot of salted water to a boil. Add the baby potatoes and cook them for about 15 minutes, or until they are fork-tender. This step softens the potatoes so they can be smashed easily before roasting.

Drain the potatoes and transfer them to the prepared baking sheet. Use the bottom of a glass or a fork to gently smash each potato until flattened but still intact.

Drizzle the olive oil evenly over the potatoes, then season them with salt and black pepper. Roast for 20 to 25 minutes, or until the edges are crisp and golden brown.

While the potatoes are roasting, make the dressing. In a large bowl, whisk together the vegan mayonnaise, Dijon mustard, lemon juice, maple syrup, and minced garlic until smooth and creamy.

Add the hot roasted smashed potatoes to the bowl and gently toss them with the dressing so they are evenly coated. Fold in the chopped parsley, sliced green onions, and capers if using.

Serve the salad warm or slightly cooled for the best balance of crispy texture and creamy flavor.

Servings and timing

This recipe makes 4 servings, making it a great side dish for a family meal or a small gathering.

Prep Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes

Each serving contains approximately 310 calories.

Variations

There are many easy ways to customize smashed potato salad based on your taste or what you have on hand.

For a sharper flavor, add a splash of apple cider vinegar or extra lemon juice to the dressing. If you enjoy a little heat, mix in a pinch of red pepper flakes or a spoonful of chopped pickled jalapeños.

You can swap parsley for fresh dill or chives for a different herb profile. For extra crunch, try adding finely diced celery or red onion. If you want a brinier flavor, increase the capers or add a few chopped pickles.

To make it even more filling, you can mix in roasted chickpeas for extra plant-based protein. For a non-vegan version, regular mayonnaise can be used in place of vegan mayo.

Storage/Reheating

Store any leftover smashed potato salad in an airtight container in the refrigerator for up to 3 days. Keep in mind that the potatoes will soften over time as they sit in the dressing.

To reheat, place the potato salad in a 350°F oven for a few minutes until warmed through. This can help restore some of the crispness. You can also enjoy leftovers cold or let them come to room temperature before serving.

If possible, store the roasted potatoes and dressing separately if making ahead. Tossing them together just before serving will give you the best texture.

FAQs

Can I make smashed potato salad ahead of time?

Yes, but for the best texture, roast the potatoes ahead and store the dressing separately. Combine them shortly before serving so the potatoes stay as crisp as possible.

What type of potatoes work best for this recipe?

Baby potatoes are ideal because they cook quickly, smash easily, and develop crispy edges while staying creamy inside.

Can I use regular mayonnaise instead of vegan mayonnaise?

Yes, regular mayonnaise works perfectly if you do not need the recipe to be vegan.

Is this potato salad served hot or cold?

It is best served warm or slightly cooled. That way, you get the creamy dressing along with the crispy roasted texture.

Do I have to use capers?

No, capers are optional. They add a salty, briny flavor, but the salad is still delicious without them.

Can I air fry the potatoes instead of roasting them?

Yes, you can use an air fryer. Cook the smashed potatoes in batches at a high temperature until they are crispy and golden.

How do I keep the potatoes crispy?

Roast them until well browned, avoid overcrowding the baking sheet, and toss them with the dressing just before serving.

Can I add other vegetables to this salad?

Yes, ingredients like celery, red onion, chopped cucumber, or even roasted corn can add extra texture and flavor.

Is this recipe gluten-free?

Yes, the ingredients in this recipe are naturally gluten-free, but it is always a good idea to check packaged ingredients like mustard and mayonnaise to be sure.

What can I serve with smashed potato salad?

This dish pairs well with burgers, grilled vegetables, sandwiches, veggie skewers, roasted tofu, or any picnic-style meal.

Conclusion

Smashed Potato Salad is a fresh and satisfying take on a classic favorite. With crispy roasted potatoes, a creamy tangy dressing, and plenty of fresh herbs, it delivers wonderful flavor and texture in every bite. Whether you serve it at a cookout, alongside dinner, or as part of a holiday spread, this easy recipe is sure to become a repeat favorite.