Crispy Smashed Potato Salad Recipe
This Crispy Smashed Potato Salad combines tender boiled baby potatoes with a crispy oven-roasted texture, tossed in a tangy vegan yogurt sauce flavored with fresh herbs, shallots, and Dijon mustard. It’s a satisfying vegan and gluten-free side dish perfect for gatherings or a flavorful weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
Potatoes and Roasting
- 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
Yogurt Sauce
- 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
- Boil the Potatoes: Preheat the oven to 425°F (218°C). Prepare the baby potatoes by cutting any larger ones in half to ensure uniform size. Place the potatoes in a large pot and add 1 teaspoon of salt. Cover with cold water, ensuring it is 1 inch above the potatoes. Cover with a lid and bring to a boil. Let the potatoes cook until easily pierced with a fork, about 15 minutes. Drain and allow to cool slightly.
- Smash the Potatoes: Transfer the boiled potatoes to a parchment-lined baking tray, arranging them in a single layer. Using a fork or potato masher, gently smash each potato so they flatten but remain in one piece. It’s okay if the edges touch.
- Season and Roast: Brush the smashed potatoes with the olive oil, then sprinkle the remaining 1/2 teaspoon salt and 1/2 teaspoon ground pepper evenly over them. Place the tray in the preheated oven and bake for 40-45 minutes, until the potatoes develop a golden, crispy exterior.
- Prepare the Yogurt Sauce: While the potatoes roast and cool, finely dice the shallot and chop the chives and dill. In a large bowl, whisk together the vegan yogurt, Dijon mustard, red wine vinegar, diced shallot, chopped chives, chopped dill, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper until a thick, creamy sauce forms.
- Toss and Serve: Once the roasted potatoes have cooled enough to handle, add them to the bowl with the yogurt sauce. Gently toss to coat the potatoes evenly. Serve immediately or chilled, garnished with extra chopped dill and chives if desired. Enjoy this vibrant and crispy smashed potato salad as a delightful side dish.
Notes
- If you don’t have vegan yogurt, you can substitute with plain regular yogurt for a similar tangy effect.
- Use avocado oil as a gluten-free, mild-flavored alternative to olive oil.
- Be careful not to over-smash the potatoes; they should hold together but have enough surface area to crisp up.
- This salad tastes great warm or refrigerated and makes excellent leftovers.
- Adjust the herbs and seasonings to your taste for more or less tang and freshness.
Keywords: crispy smashed potatoes, potato salad, vegan potato salad, roasted potatoes, vegan yogurt dressing, vegan side dish, gluten-free potato salad, herb potato salad
