Creamy Smashed Potato Salad

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.

Course Salad, Side Dish

Cuisine American

Prep Time 15

Cook Time 30

Resting Time 10

Total Time 55

Servings servings

Calories 386kcal

Author Julia Maz

Ingredients

For the potatoes

1 lb boiled potatoes
3 tbsp olive oil
¾ tsp salt
1 tsp Italian seasoning

For the dressing

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

For the salad

½ cup cooked green peas
1 small red onion, finely chopped
1 small cucumber, diced
1 small bell pepper, diced

US Customary - Metric

Instructions

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.
1 lb boiled potatoes, 3 tbsp olive oil, ¾ tsp salt, 1 tsp Italian seasoning
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.
¾ cup vegan sour cream, 2 tbsp vegan mayo, 1 tbsp mustard, 2 tbsp lemon juice, ¼ tsp salt, ¼ tsp black pepper, ⅛ tsp red pepper flakes, optional, ½ cup cooked green peas, 1 small red onion, finely chopped, 1 small cucumber, diced, 1 small bell pepper, diced
Let the roasted potatoes cool slightly, then roughly chop them into smaller pieces.
Add the chopped potatoes to the bowl and gently toss everything together. Serve.

Video

Notes

🔀 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.

Nutrition