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Vegan Smashed Potato Salad

A creamy and flavorful side dish without traditional mayonnaise, featuring crispy smashed potato edges, tender centers, and a tangy herb dressing.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Vegan
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 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
  • ⅓ 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 clove garlic, minced
  • Sea salt and black pepper to taste
  • Optional: smoked paprika, vegan bacon bits, crushed nuts, microgreens

Method
 

Preparation
  1. Bring a large pot of salted water to a boil.
  2. Add potatoes and cook 12–15 minutes until fork-tender but firm.
  3. Drain and let steam dry for 5 minutes to remove excess moisture.
  4. Transfer to a lined baking sheet and gently smash each potato to about ¼-inch thickness.
  5. In a bowl, whisk tofu or vegan yogurt, Dijon mustard, vinegar or lemon juice, olive oil, garlic, salt, and pepper until smooth.
  6. While potatoes are still warm, fold them into the dressing.
  7. Add celery, red onion, pickles, and fresh dill.
  8. Taste and adjust seasoning as needed.
  9. Let rest 20–30 minutes before serving.
  10. Garnish with optional toppings.

Notes

Use small, waxy potatoes for best texture. Let potatoes steam dry before dressing. Toss while warm for better absorption. Add smoked paprika for depth.