Name: Vegan Smashed Potato Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 pounds baby gold potatoes; 1 tablespoon salt, for boiling water; olive oil, for roasting; salt and freshly ground black pepper, for roasting; 1/3 cup vegan mayonnaise; 3 tablespoons Dijon mustard; 2 tablespoons apple cider vinegar; 2 tablespoons extra virgin olive oil; 1–2 tablespoons fresh lemon juice, to taste; 1 1/2 teaspoons fine sea salt; 1 teaspoon freshly ground black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon smoked paprika; 1–2 teaspoons maple syrup, to taste; 1/4 cup pickle brine; 3 green onions, thinly sliced; 1/3 cup finely chopped dill pickles or cornichons; 1/3 cup finely chopped celery; 1/4 cup finely chopped fresh dill; 2 tablespoons finely chopped fresh parsley; 2 tablespoons finely chopped chives; 1/3 cup thawed green peas; 1/3 cup finely diced red bell pepper; 2 tablespoons capers, drained

Vegan Smashed Potato Salad Recipe tastes creamy, herby, and a little bit tangy, with crispy edges on the potatoes that make every bite feel like a treat. It works perfectly for cookouts, weeknight dinners, and meal prep, and you can finish the whole thing in about 45 minutes. I tested this version on my very picky family in Ohio, and nobody noticed it had zero dairy or eggs.

Why Choose This Vegan Smashed Potato Salad Recipe

This vegan smashed potato salad recipe keeps all the comfort of classic potato salad and skips the heaviness. The smashed texture gives you both creamy bits and crispy edges, so it feels like roasted potatoes and potato salad had a very tasty baby.

You mix a dairy free, egg free dressing that tastes rich and bright without any specialty ingredients. The recipe uses simple pantry staples, works well warm or chilled, and travels nicely to potlucks and picnics.

“This vegan smashed potato salad tastes like the best parts of roasted potatoes and classic picnic salad in one bowl, and nobody misses the mayo or eggs. ★★★★★”

Ingredients You’ll Need

Potatoes

2 pounds baby gold potatoes
- Baby golds give a creamy center and hold their shape.
- You can use baby red potatoes or fingerlings if you prefer.
- Avoid very starchy russets because they fall apart too much when you smash them.

Dressing

1/3 cup vegan mayonnaise
- Choose a neutral brand like Hellmann’s Vegan or Follow Your Heart.
- If you want a lighter version, swap half the mayo with plain unsweetened vegan yogurt.
3 tablespoons Dijon mustard
- Smooth Dijon mixes easily and gives a sharp, savory kick.
- Yellow mustard works in a pinch but tastes milder.
2 tablespoons apple cider vinegar
- Adds tang and brightness that balances the creamy dressing.
- White wine vinegar or rice vinegar also work.
2 tablespoons extra virgin olive oil
- Adds body and flavor to the dressing.
- Avocado oil works if you want a more neutral taste.
1 to 2 tablespoons fresh lemon juice
- Start with 1 tablespoon and add more to taste.
- Bottled lemon juice works, but fresh tastes brighter.
1 1/2 teaspoons fine sea salt
- You will also salt the cooking water for the potatoes.
- Adjust at the end since potatoes soak up a lot of seasoning.
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
- Garlic powder gives a smooth flavor without raw garlic bite.
1 teaspoon onion powder
1 teaspoon smoked paprika
- Adds color and a subtle smoky note.
- Sweet paprika works if you do not want smoke.
1 to 2 teaspoons maple syrup
- Balances the acidity and sharp mustard.
- Agave or a pinch of sugar also work.

Fresh mix ins

3 green onions, thinly sliced
1/3 cup finely chopped dill pickles or cornichons
1/4 cup pickle brine from the jar
1/3 cup finely chopped celery
1/4 cup finely chopped fresh dill
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped chives, optional but tasty

Optional add ins

1/3 cup thawed green peas
1/3 cup finely diced red bell pepper
2 tablespoons capers, drained

Pantry shortcuts

Use store bought vegan mayo and Dijon to build flavor quickly.
Use jarred minced garlic if you want a stronger garlic kick instead of garlic powder.
Use pre chopped celery and onions from the produce section when you feel short on time.

Equipment

Large pot for boiling potatoes
Colander
Large sheet pan
Parchment paper or silicone baking mat
Potato masher, sturdy glass, or measuring cup for smashing
Large mixing bowl
Whisk
Rubber spatula or large spoon

Tips & Tricks

Cut larger baby potatoes in half so all pieces match size and cook evenly.
Salt the potato cooking water generously so the potatoes taste seasoned from the inside.
Boil the potatoes until just fork tender; stop before they fall apart.
Dry the potatoes well after draining so they crisp better in the oven.
Smash the potatoes gently so they flatten but still hold together.
Spread potatoes in a single layer on the sheet pan so they roast instead of steam.
Roast until the edges look browned and crisp for the best texture contrast.
Cool the potatoes slightly before mixing with dressing so the salad turns creamy but not soupy.
Taste the dressing before adding to potatoes and adjust salt, acid, and sweetness.
Add fresh herbs at the end so they stay bright and green.
Chill the salad at least 30 minutes if you want a firmer, more classic picnic texture.
Stir in a spoonful of pickle brine at the end if you want extra tang.

How to Make Vegan Smashed Potato Salad Recipe

Step 1: Boil the potatoes

Rinse the baby potatoes and scrub off any dirt.
Place them in a large pot and cover 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 simmer.
Cook 12 to 15 minutes until a fork slides into the potatoes with slight resistance.
Drain the potatoes in a colander and let them sit a few minutes so steam escapes and surfaces dry.

Step 2: Roast and smash

Heat your oven to 425°F.
Line a large sheet pan with parchment paper or a silicone baking mat.
Spread the drained potatoes on the sheet pan in a single layer.
Use a potato masher, sturdy glass, or measuring cup to press each potato until it flattens to about 1/2 inch thick.
Drizzle the potatoes with a little olive oil and sprinkle with a pinch of salt and pepper.
Roast 20 to 25 minutes until the edges look golden and crisp and the centers look creamy.
Remove the pan from the oven and let the potatoes cool 10 to 15 minutes so they stay intact when you mix them.

Step 3: Mix the dressing

While the potatoes roast, grab a large mixing bowl.
Add vegan mayonnaise, Dijon mustard, apple cider vinegar, olive oil, lemon juice, sea salt, black pepper, garlic powder, onion powder, smoked paprika, maple syrup, and pickle brine.
Whisk until the dressing looks smooth and creamy.
Taste and adjust seasoning with more salt, lemon juice, or maple syrup as needed.

Step 4: Add veggies and herbs

Stir green onions, chopped pickles, celery, dill, parsley, and chives into the dressing.
Add peas, red bell pepper, or capers if you use them.
Mix until everything looks evenly distributed.

Step 5: Combine potatoes and dressing

Add the slightly cooled smashed potatoes to the bowl with the dressing.
Use a rubber spatula or large spoon to fold the potatoes into the dressing gently.
Keep some potatoes more intact and some more broken so you get a mix of creamy and chunky textures.
Taste again and adjust seasoning with extra salt, pepper, or pickle brine.
Serve warm for a cozy, comforting feel, or chill at least 30 minutes for a classic cold vegan potato salad vibe.

What to Serve with it?

This vegan smashed potato salad recipe pairs beautifully with grilled veggie skewers, marinated tofu, or portobello mushrooms from the grill. You can serve it next to veggie burgers, black bean burgers, or lentil patties for a cookout style plate. It also works well beside a big green salad, roasted broccoli, or simple sautéed green beans. I like to scoop leftovers into lettuce cups or tortillas for a quick lunch that feels like a picnic on a plate.

Storage Options

Store leftovers in an airtight container in the fridge for 3 to 4 days.
Stir in a splash of pickle brine or lemon juice after chilling to wake the flavors back up.
Serve leftovers cold straight from the fridge, or let the salad sit at room temperature 15 to 20 minutes for the best texture.
Reheat gently in a skillet over low heat if you want it warm, and add a tiny drizzle of olive oil to keep it creamy.
Skip freezing, since potatoes change texture and turn grainy after they thaw.