Description

This smashed potato salad combines crispy roasted potatoes with a creamy, tangy dressing and fresh herbs for a flavorful twist on a classic side dish. It’s comforting, textured, and perfect for casual meals or gatherings.

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)

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Instructions

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Bring a large pot of salted water to a boil. Add the baby potatoes and cook for about 15 minutes, until fork-tender.
Drain the potatoes and place them on the prepared baking sheet. Gently smash each potato with the bottom of a glass or a fork.
Drizzle olive oil over the potatoes and season with salt and black pepper.
Roast for 20 to 25 minutes, until crispy and golden.
While the potatoes roast, whisk together the vegan mayonnaise, Dijon mustard, lemon juice, maple syrup, and minced garlic in a large bowl.
Add the roasted potatoes to the bowl and gently toss until evenly coated.
Stir in parsley, green onions, and capers if using.
Serve warm or slightly cooled.

Notes

Add fresh dill or red onion for extra flavor variation.

Mix in diced celery for additional crunch.

For a smoky twist, add a pinch of smoked paprika to the dressing.

Chopped pickles or a splash of pickle brine can enhance tanginess.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat in the oven or air fryer to restore crispness, or enjoy cold.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Side Dish
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320 kcal
Sugar: 3 g
Sodium: 520 mg
Fat: 18 g
Saturated Fat: 2.5 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 4 g
Protein: 4 g
Cholesterol: 0 mg