Introduction

This Crispy Smashed Potato Salad is a delightful twist on a classic, combining crispy roasted potatoes with a creamy, tangy vegan yogurt dressing. It’s perfect as a satisfying side or a light main dish that’s easy to prepare and full of fresh herb flavor.

A large white oval plate holds a rustic potato salad made of roughly broken golden-brown roasted baby potatoes, coated in a creamy white dressing mixed with finely chopped red onion and green herbs like dill and chives scattered on top and within the salad. The potatoes show crispy edges and soft insides, with the herbs adding bright green color contrast. Two ornate vintage silver spoons rest on the plate, one on the left bottom corner and the other on the top right side of the salad. The plate sits on a white marbled surface, with a small white bowl of fresh dill and a dark purple cloth napkin placed nearby, adding to the natural, homely feel of the setting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 lbs baby potatoes
1/4 cup olive oil (or avocado oil)
1 1/2 teaspoons salt (1 teaspoon for boiling, 1/2 teaspoon for roasting)
1/2 teaspoon ground pepper
1 large shallot, finely diced (or 1/4 red onion, diced)
2 Tablespoons chopped chives
2 Tablespoons chopped dill
1/2 cup vegan yogurt
2 teaspoons dijon mustard
1/2 Tablespoon red wine vinegar
1/4 teaspoon salt (more or less as desired)
1/4 teaspoon ground black pepper (more or less as desired)

Instructions

Step 1: Preheat the oven to 425°F. Prepare the baby potatoes by cutting larger ones in half to make their sizes uniform.
Step 2: Place the potatoes and 1 teaspoon of salt in a large pot. Cover with cold water by about 1 inch, then cover the pot with a lid.
Step 3: Boil the potatoes until they are easily pierced with a fork, approximately 15 minutes. Drain and let them cool slightly.
Step 4: Spread the potatoes on a parchment-lined baking tray in a single layer. Smash them gently with a fork or potato masher so they flatten but remain intact; it’s okay if the edges touch.
Step 5: Brush the smashed potatoes with oil, then sprinkle evenly with the remaining 1/2 teaspoon salt and 1/2 teaspoon ground pepper.
Step 6: Bake the potatoes for 40–45 minutes until golden and crispy. Remove from the oven and allow to cool.
Step 7: While potatoes cool, prepare the yogurt sauce. Finely dice the shallot and chop the dill and chives.
Step 8: In a large bowl, whisk together the shallot, chives, dill, vegan yogurt, dijon mustard, red wine vinegar, salt, and black pepper until a thick sauce forms.
Step 9: Add the crispy potatoes to the bowl and gently toss to coat them evenly with the yogurt sauce.
Step 10: Serve the salad as is, or garnish with extra chopped dill and chives. Enjoy!

Tips & Variations

Use avocado oil instead of olive oil for a milder flavor and higher smoke point when roasting.
Swap the vegan yogurt for Greek yogurt if you prefer a dairy option.
For a spicier kick, add a pinch of red pepper flakes to the yogurt sauce.
Try adding chopped capers or olives to the salad for extra briny notes.
Make sure potatoes are all roughly the same size to ensure even cooking.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The potatoes may lose some crispiness over time but will still be delicious. Reheat gently in a low oven if you prefer the potatoes warm, or serve chilled for a refreshing dish.

How to Serve

A white speckled bowl filled with a creamy potato salad made of roughly cut golden-brown potato slices mixed with a light pinkish creamy dressing that has small bits of diced red onion and herbs. Bright green chives and dill are sprinkled generously on top and throughout the potato pieces, adding fresh color and texture. The bowl is placed on a soft dark purple cloth, with a white marbled surface underneath, and a larger white dish with more of the same potato salad sits slightly out of focus in the background, with two metal serving spoons resting on its edge. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of vegan yogurt?

Yes, regular or Greek yogurt works well if you don’t need the recipe to be dairy-free. It will add a creamy texture and slight tang similar to vegan yogurt.

How do I make sure the potatoes get crispy?

Make sure to thoroughly dry the potatoes after boiling and before roasting, then spread them out in a single layer on the baking tray. Brushing them with oil and roasting at a high temperature helps achieve a crispy texture.