Move over boring old potato salad, because this Crispy Smashed Potato Salad is about to steal your BBQ & picnic thunder! Crispy roasted potatoes are coated in a homemade yogurt, shallot, & herb sauce for a vegan & gluten-free side dish that will wow guests at any gathering!
Last year I discovered the amazingness of crispy smashed potatoes and it's forever my go-to way to make potatoes more delicious. As soon as I saw the viral smashed potato salad on TikTok, I knew I had to create my own vegan version to share with you!
Ingredients:
Ingredient & substitution notes:
- Potatoes: I highly recommend using baby potatoes for this recipe. Most of them can be boiled whole and some larger ones only need to be cut in half, which saves a lot of prep time!
- Yogurt: To keep this recipe vegan, and a bit healthier, I recommend using Forager Project unsweetened yogurt or Cocojune coconut yogurt- they both work great in this recipe and are unsweetened.
- If you're okay with dairy, greek yogurt can also used as a substitute.
- Shallot: Can be substituted with ¼ finely chopped red onion.
- Chives & Dill: Fresh is best, but you can substitute with dried herbs. Just use about ⅓ the amount if choosing dried herbs.
How to make crispy potato salad
Boil the potatoes until tender
I like to use baby potatoes for this dish as it cuts down on prep time. Small potatoes can be boiled whole and larger potatoes can be cut in half so they are all similar in size (and therefore require the same cooking time!).
Add the potatoes to a pot and fill with water until the potatoes are covered by about 1 inch of water. Then, add 1 teaspoon of salt and boil the potatoes for about 15 minutes until they are soft enough to be pierced by a fork.
Make sure not to overcook the potatoes- they shouldn't be falling apart & mushy or they will be too hard to smash.
Strain & smash
Strain the potatoes, and add them to a parchment-lined baking tray. Then smash them with a potato masher or fork.
Season & Roast
Coat the potatoes with olive oil (or avocado oil), salt, and pepper to season. Then, add them to the oven and bake at 425F for about 40 minutes or until crispy.
Leave the potatoes on the tray to cool while you prep the remaining ingredients for this smashed potato salad.
Make yogurt & herb dressing
While the potatoes are cooling, finely dice the shallots and chop the chives and dill. Then, mix the yogurt, dijon mustard, diced shallots, chopped dill, chopped chives, salt, & pepper in a bowl until combined.
Mix in crispy potatoes & serve
Add the crispy smashed potatoes to the bowl and mix until the potatoes are coated with the yogurt herb sauce. Then, serve & enjoy this perfect Summer BBQ side!
FAQ & Tips:
Can I make this dish oil-free?
I honestly don't recommend it! The potatoes need the oil to get crispy in the oven and have the right texture.
What else can I add to this potato salad?
While I like eating this potato salad as is, you can add more to it if you want!
Grated cucumbers or chopped artichokes could be a nice addition if you want more vegetables mixed in. You can also add cooked chickpeas for some extra protein!
How do I store this potato salad?
This potato salad is best enjoyed within 2-4 hours after making as the potatoes will be their crispiest. After that, they tend to get softer and lose their crunch.
If you need to store leftovers, they can be kept in a closed container in the fridge for 2-3 days. I do not recommend freezing this dish.
I can't wait for you to try this delicious Crispy Smashed Potato Salad with a creamy yogurt & herb sauce. It's truly the best side dish for summer picnics and BBQs, and is sure to be an instant hit at any gathering!
-TSG
More delicious vegetarian side dishes you will love:
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Crispy Smashed Potato Salad
Ingredients
Roasted Smashed Potatoes
- 1 ½ lbs baby potatoes
- ¼ cup olive oil or avocado oil
- 1 ½ teaspoons salt 1 teaspoon for boiling, ½ teaspoon for roasting
- ½ teaspoon ground pepper
Yogurt Herb Sauce
- 1 large shallot, finely diced or ¼ red onion, diced
- 2 Tablespoons chopped chives
- 2 Tablespoons chopped dill
- ½ cup vegan yogurt
- 2 teaspoons dijon mustard
- ½ Tablespoon red wine vinegar
- ¼ teaspoon salt more or less as desired
- ¼ teaspoon ground black pepper more or less as desired
Instructions
Boil & Roast the Potatoes
- Preheat the oven to 425F. Then, prep the baby potatoes by cutting any larger ones in half so they are all similar in size.
- Add the potatoes & 1 teaspoon of salt to a large pot. Then add cold water to the pot until it covers the potatoes by 1-inch.
- Cover with a lid and boil the potatoes until they can be easily pierced with a fork, about 15 minutes. Then, strain and let them cool slightly.
- Add the potatoes to a parchment-lined tray and smash them with a fork or potato masher. Ensure the potatoes are placed in a single layer during this step, though it is okay if the edges touch.
- Brush the potatoes with the oil, then evenly sprinkle the remaining ½ teaspoon of salt and ½ teaspoon of pepper on top.
- Add the tray of potatoes to the oven and bake for about 40-45 minutes until crispy.
- Remove the potatoes from the oven and set aside to cool.
Make the yogurt sauce
- While the potatoes are cooling, make the yogurt sauce. Finely dice the shallot and chop up the dill and chives.
- Add the diced shallot, chives, dill, yogurt, dijon mustard, red wine vinegar, salt, and pepper to a large bowl. Whisk together until a thick sauce forms.
- Once mixed, pour in the crispy potatoes and mix with the yogurt sauce until evenly coated.
- Serve as is or with extra chopped dill & chives on top. Enjoy!
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