Description
This Vegan Smashed Potato Salad is a delicious twist on the classic potato salad, featuring creamy vegan mayo, crunchy celery, and flavorful seasonings. The potatoes are roasted to perfection and then smashed before being mixed with the flavorful dressing.
Ingredients
Units
Scale
Potatoes:
- 3 pounds Yukon gold potatoes or sub baby dutch
Seasonings:
- 4 tablespoons avocado oil, plus more for the baking sheets
- 1 teaspoon garlic salt
- 1/2 teaspoon dried parsley
- 1/2 teaspoon pepper
Dressing:
- 1 cup vegan mayo
- 1/2 cup celery, chopped
- 3 green onions, diced
- 2 cloves garlic, minced
- 2 tablespoons apple cider vinegar
- 1 tablespoon whole grain mustard
Instructions
- Preheat the oven: Preheat the oven to 425 degrees F and line 2 baking sheets with parchment paper.
- Cook the potatoes: Boil the potatoes in a stock pot for 15-20 minutes until fork-tender. Drain and cool slightly.
- Roast the potatoes: Flatten the potatoes on baking sheets, drizzle with oil and seasonings. Roast for 40 minutes, flipping halfway through.
- Prepare the dressing: Mix vegan mayo, celery, green onions, garlic, vinegar, and mustard in a bowl.
- Combine: Chop the roasted potatoes, toss with the dressing, adjust seasonings, and top with reserved potatoes.
- Serve: Serve the potato salad at room temperature or chilled.
Notes
- You can customize the seasonings to suit your taste preferences.
- Feel free to add extras like vegan bacon bits or pickles for added flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
