Description
A delicious twist on classic potato salad featuring crispy smashed potatoes tossed with a creamy, tangy dressing and fresh herbs. This satisfying side dish combines crunchy texture with bright, savory flavor.
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)
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Bring a large pot of salted water to a boil. Add the baby potatoes and cook for about 15 minutes until fork tender.
- Drain the potatoes and place them on the prepared baking sheet. Gently smash each potato with the bottom of a glass or fork.
- Drizzle olive oil over the smashed potatoes and season with salt and black pepper.
- Roast in the oven for 20–25 minutes until the potatoes are crispy and golden.
- In a large bowl, whisk together the vegan mayonnaise, Dijon mustard, lemon juice, maple syrup, and minced garlic to create the dressing.
- Add the roasted smashed potatoes to the bowl and gently toss to coat them evenly with the dressing.
- Stir in the chopped parsley, green onions, and capers if using.
- Serve warm or slightly cooled for the best texture and flavor.
Notes
- For extra crispiness, flip the potatoes halfway through roasting.
- You can substitute fresh dill or chives for parsley for a different herb flavor.
- If you prefer a lighter dressing, reduce the vegan mayonnaise and add a splash of extra lemon juice.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
