Name: Smashed Potato Salad
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
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)

I make this smashed potato salad when I want something familiar but a little more exciting than classic potato salad. The crispy roasted potatoes, creamy dressing, and fresh herbs come together in a way that feels comforting, tangy, and full of texture. I love serving it as a side dish for casual dinners, cookouts, or simple lunches.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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)

Directions

I start by preheating the oven to 425°F (220°C) and lining a baking sheet with parchment paper.

I bring a large pot of salted water to a boil, then I add the baby potatoes and cook them for about 15 minutes, until they are fork-tender.

I drain the potatoes and place them on the prepared baking sheet. Then I gently smash each potato with the bottom of a glass or a fork.

I drizzle the olive oil over the smashed potatoes and season them with salt and black pepper.

I roast the potatoes for 20 to 25 minutes, until they are crispy and golden.

While the potatoes roast, I whisk together the vegan mayonnaise, Dijon mustard, lemon juice, maple syrup, and minced garlic in a large bowl to make the dressing.

I add the roasted smashed potatoes to the bowl and gently toss them until they are evenly coated.

I stir in the chopped parsley, green onions, and capers if I decide to use them.

I like to serve this salad warm or slightly cooled for the best texture and flavor.

Servings and timing

I get 4 servings from this recipe.

I usually plan on 10 minutes of prep time, 40 minutes of cooking time, and 50 minutes total.

Variations

I sometimes change this recipe depending on what I have in the kitchen or the flavor I want. I like adding chopped dill for a fresher herb flavor, or I mix in a little red onion for extra sharpness. When I want more crunch, I scatter in diced celery. For a smokier version, I add a pinch of smoked paprika to the dressing. I also think this salad tastes great with chopped pickles or a small spoonful of pickle brine mixed into the dressing for even more tang.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. Since the potatoes are at their crispiest when freshly roasted, I know the texture softens a bit after chilling, but the flavor still stays delicious. When I want to reheat it, I prefer warming the potatoes in the oven or air fryer for a few minutes to bring back some crispness before serving. I can also enjoy it cold straight from the fridge if I want an easy next-day side dish.

FAQs

Can I make this smashed potato salad ahead of time?

I can make parts of it ahead by boiling and smashing the potatoes earlier in the day. I think it tastes best when I roast the potatoes close to serving time so they stay crisp.

Can I use regular mayonnaise instead of vegan mayonnaise?

I can absolutely swap in regular mayonnaise if I am not keeping the recipe vegan. The texture and flavor will still be creamy and rich.

What type of potatoes work best for this recipe?

I like using baby potatoes because they cook evenly and smash easily. I find that baby gold or baby red potatoes both work very well.

Do I have to use capers?

I do not have to use capers at all. They add a salty, briny flavor, but I can leave them out if I want a simpler taste.

Can I serve this dish cold?

I can serve it cold, but I personally like it best warm or slightly cooled. That way, I get more contrast between the crispy potatoes and the creamy dressing.

Conclusion

I think this smashed potato salad is a fun and flavorful twist on a traditional favorite. I get the creamy comfort of potato salad along with the crisp texture of roasted smashed potatoes, and that combination makes it stand out on any table. Whether I serve it for a family dinner, a picnic, or a casual gathering, I know it brings fresh flavor and a satisfying bite every time.

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