Craving a creamy, flavorful side dish? Vegan Smashed Potato Salad delivers crisp edges, tender centers, and a tangy herb dressing without relying on heavy mayonnaise. It’s lighter than traditional versions but just as satisfying.
If you enjoy fresh plant-based sides, pair this with our Raw Vegan Cucumber Salad for contrast and crunch.
For another take on a no-mayo potato salad, explore different smashing and roasting techniques to boost texture.
Why You’ll Love This Recipe
- Creamy texture without traditional mayo
- Crispy smashed edges hold more flavor
- Ready in under 40 minutes
- Meal-prep friendly
- Budget-conscious ingredients
- Balanced flavor: tangy, fresh, savory
- Easy to customize
Ingredients
Regular (full list):
- 2 pounds baby Yukon Gold or red potatoes
- ½ cup silken tofu or plain unsweetened vegan yogurt
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar or lemon juice
- â…“ cup finely chopped celery
- 3 tablespoons minced red onion or shallot
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped dill pickles or capers
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove, minced
- Sea salt and black pepper to taste
- Optional: smoked paprika, vegan bacon bits, crushed nuts, microgreens
Vegetarian (swap only):
No changes required.
Vegan (swap only):
No changes required. Recipe is fully vegan.
Directions
Regular (full steps):
- Bring a large pot of salted water to a boil.
- Add potatoes and cook 12–15 minutes until fork-tender but firm.
- Drain and let steam dry for 5 minutes to remove excess moisture.
- Transfer to a lined baking sheet and gently smash each potato to about ¼-inch thickness.
- In a bowl, whisk tofu or vegan yogurt, Dijon mustard, vinegar or lemon juice, olive oil, garlic, salt, and pepper until smooth.
- While potatoes are still warm, fold them into the dressing.
- Add celery, red onion, pickles, and fresh dill.
- Taste and adjust seasoning as needed.
- Let rest 20–30 minutes before serving.
- Garnish with optional toppings.
Vegetarian (swap only):
No direction changes.
Vegan (swap only):
No direction changes.
Prep Time And Nutrition Facts
Prep time: 15 minutes.
Cook time: 20 minutes.
Total time: 35 minutes.
Serves: 6.
Approximate per serving:
210 calories | 5g protein | 32g carbohydrates | 7g fat | 4g fiber
How To Serve Vegan Smashed Potato Salad
- Serve with veggie burgers or grilled vegetables
- Add to picnic spreads
- Spoon into lettuce cups
- Pair with roasted tofu or tempeh
- Serve slightly warm or chilled
- Combine with Cauliflower Shawarma Bowls for a full plant-based spread
How To Store Vegan Smashed Potato Salad
- Refrigerate in airtight container up to 4 days
- Stir before serving
- Do not freeze (texture becomes watery)
- Store crunchy toppings separately
Tips To Make Vegan Smashed Potato Salad
- Use small, waxy potatoes for best texture
- Do not overboil
- Let potatoes steam dry before dressing
- Toss while warm for better absorption
- Add smoked paprika for depth
- Blend tofu until completely smooth
- Use thick yogurt to avoid watery dressing
- Allow resting time for flavor development
Health And Benefits Of This Recipe
Potatoes provide complex carbohydrates for steady energy.
Silken tofu or vegan yogurt adds plant-based protein without cholesterol.
Olive oil supplies heart-healthy unsaturated fats.
Fresh herbs and vinegar support digestion and add antioxidants.
Compared to traditional mayo-heavy versions, this recipe is lighter while maintaining richness.
Variations (If Any)
- Add roasted garlic
- Mix in chickpeas for protein boost
- Use sweet potatoes for sweeter profile
- Fold in chopped sun-dried tomatoes
- Add diced avocado for creaminess
FAQs
1. Can I make it ahead?
Yes. Prepare up to 24 hours in advance.
2. What potatoes work best?
Baby Yukon Gold or red potatoes hold shape well.
3. Is this truly no-mayo?
Yes. Creaminess comes from tofu or vegan yogurt.
4. Can I serve it warm?
Yes. Slightly warm enhances flavor absorption.
5. How do I increase protein?
Add chickpeas, edamame, or hemp seeds.
6. Can I make it oil-free?
Yes. Skip olive oil and increase yogurt slightly.
7. Why smash instead of cube?
Smashing increases surface area to absorb dressing.
8. How long does it last?
Up to 4 days refrigerated.
Vegan Smashed Potato Salad
Ingredients
Method
- Bring a large pot of salted water to a boil.
- Add potatoes and cook 12–15 minutes until fork-tender but firm.
- Drain and let steam dry for 5 minutes to remove excess moisture.
- Transfer to a lined baking sheet and gently smash each potato to about ¼-inch thickness.
- In a bowl, whisk tofu or vegan yogurt, Dijon mustard, vinegar or lemon juice, olive oil, garlic, salt, and pepper until smooth.
- While potatoes are still warm, fold them into the dressing.
- Add celery, red onion, pickles, and fresh dill.
- Taste and adjust seasoning as needed.
- Let rest 20–30 minutes before serving.
- Garnish with optional toppings.