This Vegan Crispy Mashed Potato Salad combines the best of both worlds with a creamy, classic (dairy-free) potato salad dressing mixed with crisp, crunchy roasted spuds. It’s much more complex in texture than traditional potato salad, making it a hearty, fun, and flavorful side dish.
Ever since I tried crunchy smashed potatoes for the first time, I couldn’t be happier. It’s very tasty and fun to prepare.
I was a little skeptical about making broccoli, just like I was skeptical about crushing broccoli florets. It seemed like it would take a lot of effort to make an innovative vegetable side dish.
Until I tried that method. At that time, not only was I surprised by how delicious potatoes were, but I also remembered that it’s fun to try familiar foods in new ways.
I had a similar experience with the Crunchy Mashed Potato Salad that I am introducing today. Skepticism led to curiosity, which led to great satisfaction.
I don’t really keep up with popular recipes, but there are exceptions. This recipe is really good.
It’s a reminder that culinary experimentation sometimes pays off, and that finding fresh interpretations of classic dishes is worth it.
What’s different about smashed potato salad?
If you look at the photo above, you can see that smashed potato salad is different from traditional American potato salad.
The obvious difference is that it is made with twice-cooked potatoes. To prepare the recipe, steam baby potatoes and then mash them on a sheet pan.
Brush the potatoes with oil, season and roast until golden and crisp.
At that point, break those potatoes into small pieces (or no need to break them, if the potatoes are small), toss with vegan mayonnaise and lots of fresh herbs, and serve.
I like to eat mashed potato salad slightly warm or at room temperature, but leftovers are also delicious when left cold.
The potato salad I remember from my childhood was hearty and comforting, similar to creamy, starchy foods. However, I didn’t like their powdery and sticky tendencies.
The German potato salad, on the other hand, lacked the comfort food appeal of a creamy sauce.
Smashed potato salad is like the best of both worlds. On the other hand, it features a creamy dressing. I like to make this from scratch using cashews, but I’m also including the option of using store-bought vegan mayonnaise instead.
On the other hand, the potatoes in the recipe retain their unique shape and crispy texture. Although the salad is hearty, it feels light.
A large amount of bright green fresh herbs contributes to its effect.
Main ingredients of smashed potato salad
potato
The star of the salad is, of course, potatoes. We recommend cream-colored new potatoes, also known as baby potatoes.
You can also use purple baby potatoes or pale yellow baby potatoes in recipes. If you can find ultra-small Yukon gold potatoes or russets, try those too.
Red potatoes are often the same size as new potatoes, but I think it’s best not to use them here. These types of potatoes have a low starch content, making them difficult to hold together by mashing or roasting.
vegan mayonnaise
The main ingredient in this salad dressing is vegan mayonnaise.
I’ve been a fan of vegenaise for a long time, and always will be, but since I started making my own cashew-based vegan mayonnaise a few years ago, I’ve never looked back. It’s easy and delicious, and since I always have cashews at home, I can make it quickly.
You can use my recipe or any store-bought mayonnaise you like for salads.
Other ingredients in the dressing include mustard, red wine vinegar, chopped shallots, and minced garlic. That means it’s big, bold, and a source of tangy flavor.
green onions and herbs
A handful of chopped green onions and herbs will make your smashed potato salad full of green spots.
As far as herbs are concerned, you can use any of the following:
dill chives parsley basil tarragon coriander
My favorites are dill and Italian parsley, but I’ve also tried salads with tarragon and chives and loved their variations.
Make a crunchy mashed potato salad
Step 1: Mash and roast potatoes
Making the smashed potatoes themselves is a three-part process: steaming, mashing, and roasting (on a baking sheet).
My recipe post for the smashed potatoes themselves has more detailed instructions. Mash and season the potatoes, then roast them in the skillet for about 35 minutes, until they are crispy and golden all over.
I personally like to make and eat my salad when the potatoes are still slightly warm or at room temperature. However, roast them a few days before mixing the smashed potato salad, mix and enjoy chilled.
If you want to make the recipe in stages but want to serve it at a warmer temperature, you can cook the potatoes in advance and reheat them before mixing the salad.
To do this, place them on a sheet pan and transfer to a 350°F/175°C oven for 10-15 minutes.
Step 2: Prepare the dressing
Whether you’re making the potatoes right before mixing the salad or preparing them ahead of time, the next step in this recipe is mixing the dressing.
Dressing is very simple:
Vegan mayonnaise Dijon mustard Red wine vinegar Minced shallots Minced garlic
Step 3: Mix in the mashed potato salad
The final step in making this unusual and textured potato salad is to mix all the ingredients (mashed potatoes, herbs, and dressing) together.
When transferring the potatoes to the mixing bowl, you can leave them whole or break them into slightly smaller pieces.
Potatoes are bite-sized, so be careful not to break them up too small. It’s perfectly fine to leave them whole, especially if they’re small to begin with.
I think the “mixing” process for this salad is a bit like folding. You want to incorporate everything well without breaking the potatoes apart.
At this point, you can serve the crispy potato salad on plates. If you want to enjoy it chilled or need to make it ahead of time, just transfer it to the fridge.
Leftovers can be stored in an airtight container for up to 4 days.
Mixins and variations
Smashed potato salad has a lot of texture on its own. However, if you want something more layered, flavorful, or with more plant-based protein, consider the following combinations:
Readers always come up with exciting and creative modifications. I look forward to hearing what you add.
Anyway, here’s the recipe.
yield: 4 one person
If desired, break the mashed potatoes into bite-sized pieces (if your potatoes are small, you can skip this step). Place the mashed potatoes, green onion tops, parsley, and dill in a medium-large mixing bowl.
In a small bowl or liquid measuring cup, combine mayonnaise, water, vinegar, mustard, shallot, and garlic.
Add half a cup of mayonnaise dressing to the potato mixture and mix all ingredients together. Continue adding the mayonnaise dressing, a few tablespoons at a time, and continue stirring until the salad is well-combined and creamy. There may be some dressing left over, but that’s okay. Save it for your next sandwich.
Taste the salad. Adjust salt as needed and add freshly ground black pepper if desired. Serve and enjoy.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Naturally, I also offered this recipe to two friends who said they didn’t like traditional potatoes.
They both seemed to like it so much that one of them said she was going to make her own soon.
Potato salad may be a traditional summer dish staple, but we think this version is perfect year-round. It could be a perfect candidate for a fresh, fun, and unconventional side dish for your holiday gathering.
I hope you like this dish any time.
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