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Smashed Potato Salad

1 hr + 25 min

Main

Salad

Side
This potato salad is revolutionary. It's going to be your new favourite salad, guaranteed. It's the viral smashed potato salad, and it's viral for good reason with its irresistible combination of crispy spiced potatoes, creamy dressing, and crisp, fresh veggies.

Servings

Total

1 hr + 25 min

Prep

15 min

Cook

1 hr + 10 min

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Ingredients

Potatoes

  • 35 oz (1000 g)
    baby potatoes
  • ¼ cup (60 mL)
    olive oil
  • 1 tsp (2 g)
    ground cumin
  • 1 tsp (2 g)
    onion powder
  • ½ tsp
    paprika powder
  • ½ tsp
    salt

Dressing

  • ¾ cup (180 mL)
    unsweetened soy yogurt
  • ½ cup (120 mL)
    vegan mayonnaise
  • 1
    lemon, juiced
  • 1
    clove garlic, crushed
  • 2 tsp (10 mL)
    dijon mustard
  • ½ Tbsp (7 mL)
    agave syrup
  • ¼ tsp
    salt

Assembly

  • 1
    cucumber, chopped
  • ½
    small red onion, minced
  • 2 Tbsp (2 g)
    fresh parsley, chopped
  • 2 Tbsp (2 g)
    fresh dill, chopped

Directions

  1. Cook the potatoes in a large pot of salted simmering water, for 15 - 20 minutes, or until tender.
  2. Meanwhile, mix the oil with the spices in a small bowl. Set aside.
  3. When the potatoes are cooked, drain and pat dry, then line two baking trays and preheat the oven to 430°F (220°C)*.
  4. Flatten the potatoes on the baking tray into 1 cm thick disks using the bottom of a cup.
  5. Brush the spiced oil onto the smashed potatoes, reserving the leftover oil for later. Bake for 20 minutes.
  6. Give the potatoes a flip, brush on the leftover oil and bake for another 20 - 30 minutes until golden and slightly crispy.
  7. Meanwhile, mix together all the dressing ingredients in a large bowl.
  8. Add the veggies and mix again.
  9. When the potatoes are done, let them cool for a few minutes, then toss them in the large bowl as well, and serve. Enjoy!

Notes

  • * We used top and bottom heating (not fan-assisted/convection).

Storage

  • This salad is best when enjoyed immediately after assembling.
  • Alternatively, store the baked smashed potatoes and the salad dressing ingredients separately in airtight containers in the fridge for up to 2 days.
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Let us know what you think

Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains & Starches 66%

• baby potatoes

Proteins 8%

• unsweetened soy yogurt

Fruits & Veggies 26%

• lemon

• clove garlic

• cucumber

• small red onion

• fresh parsley

• fresh dill

Calcium

• unsweetened soy yogurt

Fat

• olive oil

• vegan mayonnaise

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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sha ach - June 29, 2024, 7:31 p.m.

Love it! I added more yoghurt so it was slighly more soupy as a stand in for cold soup, perfect for late summer dinner.

Reply
lisa - June 29, 2024, 1:53 p.m.

So gooood 😍

Reply
Kathleen Haas - June 29, 2024, 9:34 a.m.

Is it possible to make the potatoes in advance a few hours ?

PUL Team - June 29, 2024, 5:44 p.m.

Hi Kathleen, you bet! The baked smashed potatoes stay freshest in an airtight container in the fridge for up to 2 days 🙂

Reply
clara - June 28, 2024, 6:23 p.m.

this is hands down the best potato salad recipe ever🤤🌟

PUL Team - June 28, 2024, 6:39 p.m.

Such a huge compliment, Clara! Thanks for the glowing review :)

Reply
Maggie - June 26, 2024, 10:10 a.m.

I thought this was spectacular, especially the flavours from the yoghurt sauce and the fresh herbs. Huge thumbs up from my non-vegan dad too.

Reply
Amela - June 25, 2024, 10:31 a.m.

This was so delicious! So worth it to make the potatoes crispy, this makes the salad so addictive. I made half the batch because it's just me en my partner to keep it fresh but dissappinted I didn't make more... So so yummy! ❤️

PUL Team - June 28, 2024, 4:54 a.m.

So thrilled you enjoyed the recipe, Amela!

Reply
Shawna - June 25, 2024, 7:46 a.m.

omg this was SO good!! will 100000% make again!

Reply
Suzanne - June 25, 2024, 3:55 a.m.

This was delicious! Added some tomatoes and feta, will make again!

Reply
Beli - June 24, 2024, 9:50 p.m.

This one was stellar. So, so good. It takes time to make, but absolutely worth it.

Reply
Pam - June 24, 2024, 7:18 p.m.

You never disappoint. Outstanding

Reply
Vee - June 24, 2024, 7:10 p.m.

Can we use yellow potatoes instead of baby ones?

PUL Team - June 25, 2024, 11:32 p.m.

Hiya, Vee! Yes, you can use yellow potatoes instead of baby ones if you'd like. We'd just recommend cutting them into smaller pieces to ensure even cooking and crispiness.

Reply
meital - June 24, 2024, 5:40 p.m.

I typically never touch potato salad as I find it mushy & bland, but this was a total game changer! The fresh lemon & dill keep it light and fresh and keeping the smashed potato’s separated but cooking it key to keeping them crispy and delicious! 10/10 per usual :)

PUL Team - June 28, 2024, 4:53 a.m.

Gosh we're so excited to hear that the smashed potato salad was a success, Meital! Thanks a bunch 🙌

Reply
Monarae M - June 24, 2024, 4:17 a.m.

The plus - as always, PULs recipe app is awesome & easy to follow! But, I'm sorry to say I was under-whelmed by this recipe. I liked the potatoes. I liked the dressing but together, not so much. It wasn't bad, but it certainly didn't satisfy my comfort food cravings. In part, my version didn't look anything like the picture - mine turned out more like potato chips (aka crisps) in Tzatziki. The dressing to potatoes ratio was way off & my crisps were drowning in dressing - rather than lightly coated - despite following the recipe verbatim. I'll be adding a lot of other veggies & treating the potatoes more like croutons. Admittedly it could be I was just expecting something different. Be that said - this salad is still worth a try. You might enjoy it!

PUL Team - June 25, 2024, 11:20 p.m.

Hello Monarae, we're sad to hear the recipe didn't meet our 5-star goal 🌟 Did you use a scale to measure your ingredients? This helps make sure we add enough ingredients, especially the potatoes. If so, then the yogurt is likely the culprit. There can be some variation from brand-to-brand so we wonder if yours might have been more runny than ours? We use the brand Alpro in case it helps :)

Reply
Anna D - June 23, 2024, 8:25 p.m.

When I saw this recipe in the video I knew I had to instantly make this for supper. It did not disappoint!
Soo crunchy and flavorful!
I swapped some of the veggies in the salad to accommodate what was in the fridge but is still turned out amazing! I used green onion instead of red and added sweetheart salad and cherry tomatoes. Highly recommend!

PUL Team - June 25, 2024, 11:11 p.m.

Hi Anna, aw we're so happy to hear it enjoyed with the substitutions! Thanks for the glowing review 🤗

Reply