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a close up photo of smashed potato salad in a large bowl
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5 from 2 votes

The Best Crispy Smashed Potato Salad Recipe (Vegan Option)

This herby and creamy smashed potato salad is a crispy and refreshing take on classic potato salad. Crispy potatoes tossed in a creamy, herby dressing. Full of flavor and texture, this new potato salad is so addicting and wonderful! 
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Salad, Side Dish
Servings: 4 servings
Calories: 412kcal

Ingredients

  • 1½ lb baby potatoes
  • 1 tbsp sea salt
  • 2 tbsp olive oil divided
  • 1 shallot sliced

Herby Dressing

  • 1/2 cup mayo
  • 1/2 cup Greek yogurt
  • 1/3 cup parsley chopped
  • 1/3 cup green onions chopped
  • 2 tbsp lemon juice
  • 1 tsp dijon mustard
  • 2 garlic cloves minced
  • 1 tbsp dill chopped
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper

Instructions

  • Preheat oven to 425 degrees F, and line a baking sheet with parchment paper. Brush 1 tbsp of olive oil all over the parchment paper.
  • Bring a large pot with water to a boil over high heat, and add salt. Add the potatoes and boil for 10-15 minutes (depending on the size of the potatoes) until fork tender.
    1½ lb baby potatoes, 1 tbsp sea salt
  • Drain the potatoes and transfer to the prepared baking sheet. Use the bottom of a bowl or a glass jar to smash each potato to about 1/4 inch thick. Brush the remaining 1 tbsp of olive oil on top of the potatoes, then sprinkle to taste with salt and pepper.
  • Roast in the oven for 40-45 minutes, until crisp and browned.
  • While the potatoes are roasting, combine all ingredients for the herby dressing in a large mixing bowl and whisk to combine. If you prefer, you can blend all the ingredients together to make a bright green dressing instead.
    1/2 cup mayo, 1/2 cup Greek yogurt, 1/3 cup parsley, 1/3 cup green onions, 2 tbsp lemon juice, 1 tsp dijon mustard, 2 garlic cloves, 1 tbsp dill, 1/2 tsp sea salt, 1/4 tsp ground black pepper
  • Add shallots to the dressing.
    1 shallot
  • Once the potatoes are done roasting, cool for 5-10 minutes then add to the bowl with the dressing. Toss to combine and enjoy!

Video

Notes

Expert Tips

    • If you want, you can blend the dressing ingredients to make a smooth and vibrant green dressing. Personally, I like a bit more texture in my potato salad so I just whisk the ingredients together.
    • The herby dressing can be made vegan using vegan mayo and vegan yogurt. 
    • You can always add additional ingredients depending on how you like your potato salad. Add crispy bacon or some mustard to the dressing, and let me know in the comments how your tweaks and substitutions turn out! 

Storage Tips

    • Store leftovers in an airtight container in the fridge for up to 3-4 days. The potatoes will soak up the dressing the longer it sits, but they'll still be delicious.
 

Nutrition

Serving: 1serving - makes 4 | Calories: 412kcal | Carbohydrates: 34g | Protein: 7g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 2251mg | Potassium: 847mg | Fiber: 4g | Sugar: 3g | Vitamin A: 537IU | Vitamin C: 46mg | Calcium: 72mg | Iron: 2mg