It’s officially grilling season, and if you ask me, no backyard BBQ is complete without a really good potato salad – and this Old Bay Smashed Potato Salad is just that! Baby potatoes are boiled until tender, then smashed and baked to golden, crispy perfection. Toss with crunchy veggies and zesty Old Bay dressing, and you’ve got a unique take on potato salad that is sure to be on heavy rotation this summer!

Old Bay Smashed Potato Salad

As the days get warmer and the grills start firing up, it’s time to perfect your summer BBQ menu. No backyard gathering is complete without a delicious potato salad, and this Vegan Old Bay Smashed Potato Salad is a standout. Tender baby potatoes are smashed and baked to crispy perfection, then tossed with fresh veggies and a zesty Old Bay dressing. It’s a unique, flavorful twist on the classic potato salad that’s sure to become a favorite at your summer parties!

Why You’ll Love This Vegan Old Bay Smashed Potato Salad

Crispy and Flavorful

The combination of crispy smashed potatoes and the bold flavors of Old Bay seasoning makes this potato salad truly special. Every bite is a delightful mix of textures and tastes.

Easy to Prepare

With simple ingredients and straightforward steps, this recipe is easy to prepare. Whether you’re an experienced cook or a kitchen novice, you’ll find this dish simple and rewarding to make.

Perfect for Any Occassion:

From casual picnics to sophisticated gatherings, this vegan potato salad fits right in. Serve it chilled for a refreshing side dish that complements a variety of main courses.

Ingredients and Substitutions for Old Bay Smashed Potato Salad

for a full and detailed list of ingredients, please see the recipe card at the bottom of this post

• Baby potatoes: You can use fingerling potatoes or small Yukon Gold potatoes if baby potatoes are unavailable.
• Kosher Salt
• Fresh Cracked Black Pepper
• Olive Oil
• Vegan Mayo
• Sweet Relish
• Apple cider vinegar: White vinegar, rice vinegar, or lemon juice can be used as alternatives.
• Old Bay Seasoning: A homemade blend of celery salt, paprika, black pepper, cayenne pepper, dry mustard, and nutmeg can be used if Old Bay is unavailable.
• Celery seed: Caraway seeds or dill seeds can be used in a pinch.
• Celery
• Red Onion
• Chives
• Parsley
• Fresh Dill

How to Make Vegan Old Bay Smashed Potato Salad

1. Cook the Potatoes:

Place the potatoes in a large pot, season with salt, cover with water, and bring to a boil. Cook until fork tender, but not too soft, about 25-35 minutes. Drain and let cool for 5-10 minutes.

2. Smash and Bake:

Preheat your oven to 425°F. Place the potatoes on a prepared baking tray. Using the bottom of a cup or the flat side of a spatula, gently smash the potatoes. Drizzle with olive oil and season with salt and pepper. Bake until the edges are crispy and golden, about 25-30 minutes. Remove from the oven and let cool for 5-10 minutes.

3. Prepare the Dressing:

While the potatoes are baking, mix the vegan mayo, sweet relish, apple cider vinegar, Old Bay seasoning, and celery seed in a large bowl.

4. Combine and Serve:

Add the smashed potatoes to the bowl along with the celery, red onion, chives, parsley, and dill. Toss gently to combine. Taste and adjust seasonings if necessary. You can serve immediately, but it’s best to refrigerate for at least one hour to serve chilled.

Tips and FAQs

• Boil Potatoes Just Right: Ensure the potatoes are fork-tender but not overly soft. This helps them hold their shape when smashed.
• Uniform Smashing: Smash the potatoes evenly to ensure consistent cooking and crispiness.
• Use Fresh Herbs: Fresh dill, parsley, and chives add vibrant flavors. Dried herbs can be used in a pinch, but fresh is best.
• Cool Potatoes Properly: Let the potatoes cool slightly before mixing with the dressing to prevent them from becoming mushy.
• Chill for Best Flavor: Allow the salad to chill in the refrigerator for at least an hour before serving. This helps the flavors meld together.

Can I use regular potatoes instead of baby potatoes?

Yes, you can use larger potatoes like Yukon Gold or red potatoes. Cut them into smaller pieces before boiling to ensure even cooking.

Is there a substitute for Old Bay seasoning?

You can make a homemade blend using celery salt, paprika, black pepper, cayenne pepper, dry mustard, and nutmeg if you don’t have Old Bay seasoning.

Can I make this potato salad ahead of time?

Yes, this salad can be made a day in advance. In fact, it often tastes better the next day as the flavors meld together.

Storage Instructions

Store the potato salad in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. Before serving leftovers, give the salad a good stir and taste it. You may need to adjust the seasoning as flavors can mellow over time.

More BBQ Recipes for a Delicious Summer!

Smashed Potatoes, meet Potato Salad

This Vegan Old Bay Smashed Potato Salad is a versatile, crowd-pleasing dish that will elevate any BBQ or picnic. Its crispy, flavorful potatoes and zesty dressing make it a unique and refreshing addition to your summer menu. Give it a try and watch it become a staple at all your gatherings, and I hope ya’ll love it much as I do! If you give this recipe a try, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes!

Old Bay Smashed Potato Salad

Ashley

It’s officially grilling season, and if you ask me, no backyard BBQ is complete without a really good potato salad – and this Old Bay Smashed Potato Salad is just that! Baby potatoes are boiled until tender, smashed, and baked to golden, crispy perfection. Toss with crunchy veggies and zesty Old Bay dressing, and you’ve got a unique take on potato salad that is sure to be on heavy rotation this summer!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Course potato salad, Side Dish

Cuisine American

Servings 6

Ingredients

  

1x2x3x

• 3 pounds baby potatoes
• Kosher salt, to taste
• Fresh cracked black pepper, to taste
• 2 tablespoons olive oil
• 1 cup vegan mayo
• 1/2 cup sweet relish
• 3 tablespoons apple cider vinegar
• 1 tablespoon Old Bay Seasoning
• 1 teaspoon celery seed
• 1 cup diced celery
• 1 cup thinly sliced red onion
• 1/3 cup minced chives
• 1/4 cup fresh minced parsley
• 3 tablespoons minced dill, plus more for garnish

Instructions

 

• Place the potatoes in a large pot, season with salt to taste, cover with water, and bring to a boil. Cook the potatoes until fork tender, but not too soft, 25-35 minutes. Drain and cool for 5-10 minutes.
• Meanwhile, preheat your oven to 425°F.
• Place the potatoes on a prepared baking tray. Using the bottom of a cup or the flat side of a spatula, gently smash the potatoes. Drizzle with the olive oil and season with a pinch of salt and pepper. Bake the potatoes until the edges are crispy and golden, 25-30 minutes. Remove and let cool for 5-10 minutes.
• While the potatoes are in the oven, place the mayo, relish, apple cider vinegar, old bay seasoning, and celery seed in a large bowl and whisk to combine. Place the smashed potatoes into the bowl along with the celery, red onion, chives, parsley, and dill. Toss gently to combine. Taste and adjust seasonings, if necessary.
• You can serve immediately, but I like to place mine in the refrigerator to cool for at least one hour to serve chilled.

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