Easy Vegan Smashed Potato & Cucumber Salad with Spicy Sesame Miso Dressing

2 settimane fa

Inspired by: @iszy

This unique Vegan Smashed Potato and Cucumber Salad with Spicy Sesame Miso Dressing is an absolute game-changer for anyone looking to add a vibrant, flavorful, and incredibly satisfying dish to their repertoire. If you've ever wondered how to create a potato salad that's anything but ordinary, or a refreshing cucumber salad with an unexpected kick, this recipe is your answer!

Originating from a creative spark inspired by a BOSH! recipe, this salad masterfully combines textures and tastes that might seem surprising at first glance: the comforting crispiness of roasted baby potatoes, the cool crunch of fresh cucumber, and a rich, creamy dressing with a delightful blend of tahini, miso, and a touch of heat from chili oil.

iszy, the talented creator behind this delightful dish, was on a mission to bring this intriguing combination to life, and the results speak for themselves. "It sounds like kind of an odd combination of ingredients: cooked potatoes, raw cucumber, tahini, and mayo. I'm so glad it caught my attention and that I trusted the process because it was delicious!" she shared. This unique salad was even a hit when iszy brought it to a brewery to watch a Timberwolves game outdoors with friends – a testament to its crowd-pleasing appeal! One abillion user commented, "Looks and sounds really great!" echoing the enthusiasm.

It’s truly amazing how the cool cucumber perfectly balances the spicy notes from the chili oil and the rich, umami depth of the sesame miso dressing. This versatile, dairy-free and egg-free salad is naturally gluten-free, making it an excellent choice for a variety of dietary preferences. It's perfect for picnics, potlucks, weeknight dinners, or as a light yet fulfilling lunch option.

Ready to discover your new favorite plant-based side dish? Let's get cooking!

Ingredients

For the Salad:

1kg baby potatoes
2 tbsp olive oil
4 spring onions
1 cucumber
15g coriander (cilantro)
1 tbsp black sesame seeds
2 tbsp crispy chilli oil

For the Dressing:

2 tbsp tahini
1 tbsp toasted sesame oil
1 tbsp white miso
100g vegan mayonnaise
1 lime
3 tbsp water

Equipment

Large pot
Baking sheet or air fryer
Large mixing bowl
Whisk
Small bowl for cucumber seeds

Instructions

Boil & Smash Potatoes: Place baby potatoes in a large pot, cover with water, and bring to a simmer. Cook until fork-tender, then drain thoroughly and allow them to steam dry for a few minutes. Gently smash each potato with the back of a fork or a potato masher, leaving some texture. Toss with 2 tablespoons of olive oil. Spread them on a baking sheet and roast in a preheated oven at 200°C (400°F) for 25-30 minutes, or air fry at 180°C (350°F) for 15-20 minutes, until crispy and golden brown.
Mix the Dressing: While potatoes cook, combine tahini, toasted sesame oil, white miso, vegan mayonnaise, the juice of one lime, and 3 tablespoons of water in a mixing bowl. Whisk until the dressing is completely smooth and creamy.
Prep the Salad Vegetables: Slice the cucumber lengthwise, scoop out the seeds (this prevents the salad from becoming watery), and chop into half-moon shapes. Thinly slice the spring onions. Pick the coriander leaves from their stems.
Assemble & Finish: In a large bowl, gently combine the crispy smashed potatoes, chopped cucumber, and sliced spring onions. Pour the creamy sesame miso dressing over the mixture and toss until all ingredients are well coated. Transfer the salad to a serving dish. Top with black sesame seeds and a generous drizzle of crispy chili oil for an extra layer of flavor and heat. Serve immediately or chill for later.

Variations & Adaptations

Add Protein: For a more substantial meal, consider adding cubed baked tofu, tempeh, or roasted chickpeas.
Extra Veggies: Bell peppers, shredded carrots, or blanched green beans would be delicious additions.
Spice Level: Adjust the amount of crispy chili oil to your preference. For extra heat, add a pinch of red pepper flakes to the dressing. For less, simply omit the chili oil.
Herb Swap: If coriander isn't your favorite, fresh parsley or dill would also work beautifully.
Citrus Boost: A little lemon zest added to the dressing can brighten the flavors even further.

Tips & Hacks

Achieving Crispy Potatoes: Don't overcrowd your baking sheet or air fryer basket. Give the potatoes space to crisp up. Steaming them dry after boiling also helps.
Cucumber Prep: Scooping out the seeds is key for preventing a soggy salad, especially if making ahead.
Make-Ahead Magic: The dressing can be prepared a day in advance and stored in the refrigerator. Assemble the salad just before serving for the best texture, or add the dressing right before eating if meal prepping.
The Cucumber Conundrum: iszy noted, "I never understand why cucumbers are wrapped in plastic. Why can't they be out and just washed at home like other veggies?" While it's a common practice for English cucumbers (often due to their thinner skin and to prolong freshness), a good rinse at home is always recommended, no matter how they're packaged!

Image Gallery

Showcase of the beautiful and delicious Smashed Potato & Cucumber Salad:

A vibrant close-up of the finished Smashed Potato & Cucumber Salad, highlighting the golden potatoes, fresh cucumber, and savory dressing.

Crispy Smashed Potatoes Ready for Salad Perfectly roasted and crispy smashed baby potatoes, forming the delicious base of the salad.

Ingredients for Sesame Miso Dressing A visually appealing flat lay of the key ingredients for the creamy and flavorful sesame miso dressing.

This unique and delicious vegan salad is sure to become a new favorite. Give this Smashed Potato & Cucumber Salad a try tonight! Share your culinary creations and tag us on abillion – we love seeing what you make!