Smashed Potato Salad
Ingredients
- 2 lbmini yellow potatoes
- 3 tbspextra virgin olive oil
- 1celery stalk
diced
- ½ cgreen onions
diced, optional
- 1red onion
diced, optional
- 1red bell pepper
diced, optional
- 1handful fresh dill
chopped, optional
- 1handful fresh parsley
chopped, optional
- 1 cextra firm tofu
- 1 tbspdijon mustard
- ½ cvegan yogurt
i used coconut yogurt
- 1lemon
juiced
- 2 clovesgarlic
- 1 tspsalt
- 4 tbspvegan yogurt
i used icelandic provisions
- 1lemon
juiced
- 1 tbspdijon mustard
- ½ cdill
chopped
- ½ cparsley
chopped
- 1 tspsalt
- ½red onion
chopped
- 5chives
diced
- 2 clovesgarlic
minced
- 1cucumber
diced
Directions
- 1
Preheat the oven to 425F and line a baking sheet with parchment paper.
- 2
Fill a large pot with water, and bring to a boil. Add your potatoes, and boil for 7 to 8 minutes, until tender. Drain the potatoes, and transfer to the baking sheet. Using a cup, smash the potatoes, then using a bbq brush, brush with olive oil. Roast for 40 to 50 minutes, flipping halfway through, until crispy. Alternatively, you can air fry at 450F for 20 to 25 minutes.
Traditional style
- 1
In a blender, combine the tofu, mustard, yogurt, garlic, lemon and salt, along with 2 to 3 tablespoons of warm water. Blend until a creamy sauce is formed.
- 2
Once the potatoes are done, transfer them to a bowl with the creamy dressing of choice and stir. Enjoy immediately, or store in the fridge for up to 3 days.
Tzatziki style
- 1
Alternatively, make the easy yogurt dressing by combining the yogurt, lemon, mustard, dill, parsley, salt, red onion, chives and garlic.
- 2
Transfer to a bowl with the cucumber and dressing, and combine until coated.
Smashed Potato Salad
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Ratings & Reviews
Based on 6 ratings
Rating Breakdown
About this Recipe
Craving a satisfying side dish that's bursting with flavor, yet refreshingly light? This Smashed Potato Salad offers a vibrant, vegan twist on the beloved classic, guaranteed to be a hit at your next meal or gathering.
What sets this potato salad apart is the ingenious use of smashed mini yellow potatoes. This technique creates beautifully textured spuds – some tender, some slightly crispy – that hold the dressing wonderfully. The rich, creamy dressing, crafted from vegan yogurt, bright lemon juice, and pungent Dijon mustard, offers all the classic tang and richness without any dairy, perfectly balancing the hearty potatoes and fresh, crisp vegetables.
You'll discover a harmonious blend of textures and tastes in every spoonful. Expect potatoes that are wonderfully tender yet retain a pleasant bite, mingling with the crispness of fresh celery, cucumber, and optional bell pepper or onions. The vibrant dressing, infused with fresh dill, parsley, and zesty garlic, delivers a tangy, herbaceous profile that is both comforting and exhilarating. This naturally vegan and incredibly flavorful dish is substantial enough to feel like a complete side, yet light enough not to weigh you down, making it a truly versatile addition to your culinary repertoire. With 357.2 calories per serving, it’s a robust option.
This recipe shines with its flexibility. While diced celery and cucumber provide essential crunch, you can easily swap in or add the optional red onion, green onions, or red bell pepper for varied textures and flavors. Enhance the fresh, bright notes by adjusting the amount of fresh dill and parsley to your preference, or even introducing chives. For a different tang, consider experimenting with different types of vegan yogurt, as coconut yogurt and Icelandic provisions were mentioned.
This Smashed Potato Salad is the ultimate companion for any casual meal, from backyard barbecues and potlucks to simple weeknight dinners. It's best served chilled, making it a refreshing addition to warm weather menus or a bright contrast to heartier main courses.