ramyaramesh3007If a creamy potato salad had a baby with the viral smashed potatoes, the combination would be this out of the world roasted potato salad. It’s also dairy and gluten free!
If you’ve seen the hype over crispy smashed potatoes, I’m here to tell you that it’s worth every bit of your time making it. It’s just too!! good!!
This recipe is one of my favourites because it’s easy, definitely tastes like a potato salad and is super creamy, herby and tangy WHILE also being mega crunchy from the smashed potatoes! It’s addictive and refreshing at the same time.
And without peeling the potatoes, this also instantly becomes a no waste recipe. Using fresh herbs makes a whole lot of difference with the flavour too! However, you can still use dried herbs, still tastes superb.
If you love potatoes, you also must check out my Vegan Crispy Parmesan Potatoes recipe. And since the focus of these recipes are potatoes, these recipes are entirely gluten free too!
Tips to Make the Best Potato Salad
Boiling Time for Potatoes
Take note of the boiling time for potatoes – we don’t want to undercook or overcook it! I just add some water to pot, placed it on heat, added some salt before tossing in the baby potatoes. Par boil for 5-8 minutes. Then, check to see if your fork goes through the potatoes. Drain and keep them aside.
The keys to this crisp are definitely smashing them flat enough that they don’t break and baking them long enough to get that crisp. Not only that, you have to PAR BOIL them to allow them to get crispy on the outside. If you skip this step, chances are that the outside skin remains rough and you won’t get that crunchiness.
Slice and Garnish Right
Mix your dressing ingredients in a bowl. Smash your baby potatoes onto a baking tray and roast them until crispy. Don’t forget to garnish with fresh herbs! I used chopped chives and fresh dill.
This recipe is also gluten free! Just a friendly reminder to check if the vegan mayonnaise brand you use is gluten free as well!
If you’re in for an Indian Twist on smashed potatoes, check out my Crispy Smashed Potato Chaat recipe.
Ingredients You Need
- baby potatoes – these are the easiest to be smashed and roasted. They also look really cute!
- olive oil – be generous with the olive oil for this recipe as it determines the crunch factor.
- vegan mayonnaise – I use vegan kewpie mayo, other brands I love are Heinz or you could make them at home too!
- dijon mustard – adds the sharpness to the salad
- vinegar – adds acidity. You can substitute this with lemon juice!
- dill pickles – potato salad = pickles
- celery – adds a lovely crunch to the salad, alongside the crispy potatoes!
- herbs – chives and fresh dill are a must! You can use dried dill too.
- seasoning – salt and smoked paprika
Vegan Smashed Roasted Potato Salad
Ingredients
- 15-18 baby potatoes
- 1 tsp salt
- 3 stalks celery diced
- 3 stalks fresh dill
- 3 tbsp chives
- 1/2 cup vegan mayonnaise
- 1/2 tbsp dijon mustard
- 2 tsp apple cider vinegar or rice wine vinegar / white vinegar
- 3 tbsp diced pickles
- 1/2 tsp salt
- 1/2 tsp smoked paprika
- 1/4 tsp smoked paprika
Instructions
- Add some water to a boiling pot, place it on heat, and add some salt. Wash potatoes thoroughly.
- Preheat the oven at 200C.
- Toss in the baby potatoes, par boil for 5-8 minutes. Then, check to see if your fork goes through the potatoes smoothly. Drain and keep them aside.
- Drizzle olive oil onto baking tray and line the tray with the potatoes.
- Smash the potatoes with a glass cup or your palm. Press them gently so they do not break.
- Drizzle more oil onto the potatoes. Bake for 25-30 minutes flipping them halfway. Keep a close eye to ensure they don't burn.
- Mix your dressing ingredients in a bowl – vegan mayonnaise, dijon mustard, apple cider vinegar, finely chopped celery stalks, chives and dill (Reserve some for garnish).
- Add potatoes into the sauce mixture and toss evenly. Garnish with chives, dill and smoked paprika. Serve!