Vegan Smashed Potato Salad

This creamy vegan smashed potato salad with roasted garlic aioli is the perfect side dish for summer cookouts.

Vegan | Gluten-free | Soy-free

Although potato salads are traditionally associated with Christmas in Puerto Rico, there’s just something about a creamy potato salad that belongs at every summer table. It’s nostalgic, comforting, and a crowd-pleaser. This Vegan Smashed Potato Salad takes the classic to a whole new level, combining crispy-on-the-outside potatoes with a rich, garlicky cashew aioli that makes every bite unforgettable.

This recipe is perfect for barbecues, beach days, or as part of a light summer dinner. It’s completely dairy-free and mayo-free, yet still full of bold flavor thanks to a roasted garlic aioli that brings it all together. Whether you’re serving this as a side or meal-prepping for the week, this is one of those simple recipes you’ll want to keep on rotation all season long.

The making of: Vegan Smashed Potato Salad

To make this smashed potato salad, I use a mix of red and gold baby potatoes. After boiling them until fork-tender, I gently smash them and roast them until crispy on the edges. This step adds so much texture, giving you a crispy-crunchy exterior with a soft, fluffy interior. It’s a game changer for anyone who finds traditional cold potato salads a bit too mushy.

Instead of using vegan mayo or yogurt, I whip up a simple roasted garlic-cashew aioli. It’s thick, creamy, and deeply flavorful without overpowering the potatoes. Once the potatoes have cooled down, I toss them gently with the aioli so everything gets coated in that delicious sauce. Top with fresh herbs like dill, parsley, or chives for extra summer freshness. This vegan smashed potato salad is easy to make, full of plant-based goodness, and perfect for sunny days ahead.

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Vegan Smashed Potato Salad

Rating: 5.0/5

( 1 voted )

Serves: 2-4 Prep Time: 15 Minutes Cooking Time: 45 Minutes 45 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 lbs red and gold baby potatoes
• 1 garlic head
• Avocado oil, as needed for drizzling
• Salt & Pepper, as needed 
• 1 tbsp dried rosemary
• 1 cup raw cashews
• 1 tbsp apple cider vinegar 
• ½ - ¾ cup of water, + more if needed
• 1 tbsp nutritional yeast
• 1 red onion, finely chopped
• 1 tbsp dill, chopped 
• 1 tbsp parsley, chopped 
• 1 tbsp green onions or chives, chopped

Procedure

1. Boil the potatoes until they are fork-tender.
2. Preheat your oven to 425°F.
3. Once boiled, drain the potatoes and let them cool slightly.
4. On a baking sheet, gently smash each potato to flatten it, but ensure it remains in one piece.
5. For the roasted garlic: Trim the top ¼ inch off the top of the garlic bulb. Place the garlic cut-side up on a piece of foil, drizzle with avocado oil, and sprinkle with salt. Wrap the garlic in the foil and place in a corner of the potato baking tray.
6. Drizzle avocado oil over the potatoes and sprinkle them generously with salt, pepper and the dried rosemary.
7. Bake in the preheated oven until the edges are crispy and golden brown, about 45-60 minutes or until crispy. The garlic should be deeply golden brown and tender.
8. Once cooled down, squeeze the roasted garlic cloves out of the head and set aside for the aioli.
9. To make the aioli, add cashews, apple cider vinegar, water, roasted garlic cloves, nutritional yeast and, salt & pepper (to taste) to a blender. Blend until creamy and no cashew pieces remain. If the sauce is too thick, add more water.
10. Once the potatoes have cooled down, add them to a bowl, along with the red onion, dill, parsley and green onions. 
11. Pour in the garlic aioli and mix until combined and the potatoes are drenched in the sauce. Adjust seasonings if desired. 
12. Serve with your favorite protein & sides, and ENJOY!

Notes

-Nut-Allergy? No problem, substitute the cashews for vegan mayo. -Leftovers: This recipe tastes even better overnight! Just make sure to store in an air-tight container in the fridge for up to 5 days.

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