Creamy Smashed Potato Salad

Name: Creamy Smashed Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 55 min
Ingredients: 1 lb boiled potatoes; 3 tbsp olive oil; ¾ tsp salt; 1 tsp Italian seasoning; ¾ cup vegan sour cream; 2 tbsp vegan mayo; 1 tbsp mustard; 2 tbsp lemon juice; ¼ tsp salt (or to taste); ¼ tsp black pepper (or to taste); ⅛ tsp red pepper flakes, optional (or to taste); ½ cup cooked green peas; 1 small red onion, finely chopped; 1 small cucumber, diced; 1 small bell pepper, diced

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This Creamy Smashed Potato Salad is cozy, a little crispy, and really satisfying. It’s one of those easy dishes that feels comforting but still fresh and fun to eat.

Creamy smashed potato salad with crispy roasted potatoes

This recipe feels a bit like breaking the rules of a classic potato salad — in the best way. Instead of quietly boiling potatoes and calling it a day, you smash them, roast them, and let them get messy and golden. While they’re in the oven, you throw together a creamy, tangy dressing and chop a few crunchy veggies without overthinking it. When everything comes together, it’s creamy but not heavy, cozy but still fresh, and very hard not to eat straight from the bowl. It’s relaxed, imperfect, and exactly the kind of food you make when you want something comforting without making a big deal out of dinner.

▶️ Video Tutorial

❤️ Why You’ll Love This Creamy Smashed Potato Salad

🥔 It turns humble potatoes into something fun and a little special
Crispy edges, creamy dressing, and lots of texture make this feel way more exciting than a usual potato salad.

🥄 Cozy comfort with a fresh twist
It’s rich and satisfying, but the lemon, veggies, and crunch keep it light and balanced.

🧺 Easy, relaxed, and hard to mess up
No precision needed — just smash, roast, mix, and enjoy. Perfect for low-stress cooking days.

🥗 Works for almost anything
Great as a side, good enough to eat on its own, and even better the next day straight from the fridge.

🧺 Ingredients You’ll Need

Ingredients for creamy smashed potato salad on a table

For the potatoes:

🥔 Potatoes – 1 lb (450 g), boiled

🫒 Olive oil – 3 tbsp (45 ml)

🧂 Salt – ¾ tsp (4.5 g)

🌿 Italian seasoning – 1 tsp (2 g)

For the dressing:

🥣 Vegan sour cream – ¾ cup (180 g)

🥄 Vegan mayo – 2 tbsp (30 g)

🌼 Mustard – 1 tbsp (15 g)

🍋 Lemon juice – 2 tbsp (30 ml)

🧂 Salt – ¼ tsp (1.5 g)

⚫ Black pepper – ¼ tsp (0.5 g)

🌶️ Red pepper flakes – ⅛ tsp (0.25 g), or to taste

For the salad:

🟢 Green peas – ½ cup (75 g), cooked

🧅 Red onion – 1 small (60 g), finely chopped

🥒 Cucumber – 1 small (120 g), diced

🫑 Bell pepper – 1 small (120 g), diced

📋 How to Make Creamy Smashed Potato Salad

1. Roast the potatoes. Place the boiled potatoes on a parchment-lined baking sheet and smash them with a glass. Drizzle with olive oil and season with salt and Italian seasoning. Roast at 400°F (200°C) for 25–30 minutes, until golden and crispy.

Smashed potatoes before and after roasting on a baking sheet

2. Mix the dressing and veggies. Add the vegan sour cream, vegan mayo, mustard, lemon juice, salt, black pepper, and red pepper flakes to a large bowl. Add the cucumber, cooked green peas, red onion, and bell pepper.

Creamy dressing with vegetables mixed in a bowl

3. Prep the potatoes. Let the roasted potatoes cool slightly, then roughly chop them into smaller pieces.

Chopping roasted smashed potatoes into smaller pieces

4. Combine and serve. Add the chopped potatoes to the bowl and gently toss everything together. Serve.

Mixing smashed potatoes with creamy dressing and vegetables

Creamy smashed potato salad served on a plate with crispy roasted potatoes

👩‍🍳 Cooking Tips for the Best Creamy Smashed Potato Salad

🔥 Roast until deeply golden, not just cooked
The darker, crispier edges add so much flavor and texture. If they look pale, give them a few more minutes — it’s worth it.

🥔 Save some potatoes for topping
Set aside a few crispy pieces before mixing. They make the salad look prettier and add extra crunch on top when serving.

🥣 Dress the potatoes while they’re slightly warm
Warm potatoes absorb the dressing better, making the salad more flavorful without needing extra sauce.

🧊 Chill briefly for the best texture
A short rest in the fridge helps everything come together — creamy, structured, and easier to scoop.

✨ Potatoes are one of those ingredients that never try to steal the spotlight, yet always make a dish feel more comforting and complete. Simple, filling, and endlessly adaptable, they fit effortlessly into everyday cooking — whether roasted, smashed, or mixed into something creamy like this salad. If you’re curious why potatoes truly deserve a regular place in your kitchen, here’s a lovely resource you can check out.

🔀 Recipe Variations

🥔 Warm-style salad
Skip chilling and serve it slightly warm, right after mixing. The dressing becomes extra silky, and the potatoes stay soft inside with crispy bits on top.

🧄 Roasted garlic twist
Add a few cloves of roasted garlic to the dressing for deeper, slightly sweet flavor without making the salad heavy.

🥒 Pickle lovers version
Swap part of the fresh cucumber for chopped pickles or cornichons to add tang and contrast to the creamy base.

🥄 Extra creamy finish
Add an extra spoonful of sour cream or mayo right before serving and gently fold — it refreshes the salad and makes it feel newly made.

🫙 Storage & Make-Ahead

🧊 Storage

Store the salad in an airtight container in the fridge for up to 2 days. The flavors settle nicely, and it stays creamy without drying out.

⏳ Make-ahead tip

You can prepare the salad a few hours in advance and keep it chilled. If it thickens, just give it a gentle stir before serving and add a small spoon of sour cream or lemon juice to freshen it up.

Close-up of creamy smashed potato salad with crispy roasted potatoes

🍽️ What to Serve With Creamy Smashed Potato Salad

🌯 Vegan Black Bean Taquitos — crispy, savory, and perfect alongside a creamy, comforting salad

🥣 Marry Me Chickpeas — rich and saucy, making this potato salad a fresh, cooling contrast

🍅 Roasted Tomato Soup — warm, cozy, and simple, especially lovely for an easy lunch or dinner

💡 My Tip: Before mixing everything together, set aside a few of the crispiest potato pieces. Sprinkle them on top right before serving — it makes the salad look extra inviting and adds a little crunch. Plus, it gives you a very good excuse to “taste-test” a few potatoes straight from the tray while you’re at it.

❓ Frequently Asked Questions

Can I make this salad ahead of time?

Yes, you can. It holds up well for a few hours in the fridge. Just give it a gentle stir before serving, and if it feels a bit thick, a small spoon of sour cream or lemon juice brings it back to life.

Does this salad need to be served cold?

Not at all. It’s delicious slightly warm, especially when the potatoes still have a bit of crispness. Cold works too — it just becomes more classic and creamy.

What kind of potatoes work best here?

Any potatoes you like for roasting will work well. As long as they crisp up nicely in the oven and stay fluffy inside, you’re good to go.

📝 Final Thoughts

This creamy smashed potato salad is one of those recipes that feels effortless but still a little special. Crispy, creamy, cozy, and flexible, it fits just as easily into a casual lunch as it does a relaxed dinner with friends. It’s the kind of dish you don’t overthink — you just make it once, and then keep coming back to it whenever you’re craving something comforting and familiar, with a little twist.

If you give this recipe a try, let me know how it went — especially if you “accidentally” ate a few crispy potatoes before the salad even made it to the table. I love reading your little tweaks and thoughts, they make the comments feel extra cozy. 💬✨

📄 Scroll down for the full recipe card with step-by-step instructions.

🥔 More Recipes with Potatoes :

Potato and Carrot Stacks

Baked Potatoes and Butternut Squash

Vegan Potato Soup