Smashed Potato Salad
A delicious (and vegan) twist on the classic potato salad.
Ingredients
- 2 lbsmini yellow potatoes
- 3 tbspextra virgin olive oil
- 1celery stalk (diced)
- ½ cupgreen onions (diced, optional)
- 1red onion (diced, optional)
- 1red bell pepper (diced, optional)
- 1handful fresh dill (chopped, optional)
- 1handful fresh parsley (chopped, optional)
- 1 cupextra firm tofu
- 1 tbspdijon mustard
- ½ cupvegan yogurt (i used coconut yogurt)
- 1lemon (juiced)
- 2 clovesgarlic
- 1 tspsalt
- 4 tbspvegan yogurt (i used icelandic provisions)
- 1lemon (juiced)
- 1 tbspdijon mustard
- ½ cupdill (chopped)
- ½ cupparsley (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.