Inspired by: @iszy
Say goodbye to boring potato salads! This recipe transforms humble baby potatoes into a crispy, golden delight, perfectly paired with fresh, cool cucumber and a rich, savory vegan dressing. If you're looking for a vibrant, plant-based side dish that's bursting with flavor, or perhaps a new way to utilize that jar of tahini in your pantry, you've found your next favorite recipe. This dish is naturally dairy-free and gluten-free, making it a fantastic choice for a wide range of dietary preferences.
Tahini, a nutty sesame paste, and umami-rich miso combine to create an unbelievably creamy and complex dressing that elevates this potato salad to a whole new level. It's the perfect answer to "What's a delicious vegan side dish for my next BBQ?" or "How can I make a refreshing yet satisfying salad for a weeknight meal?"
You’ll be amazed at how quickly this comes together, offering a fresh take on a classic. The contrast between the warm, crispy potatoes and the cool, crunchy cucumber, all coated in that irresistible sesame-miso mayo, is simply divine. It's so good, it might just become your go-to!
What You'll Need
Ingredients
For the Salad:
- 1kg baby potatoes
- 2 tbsp olive oil
- 4 spring onions
- 1 cucumber
- 15g fresh 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
- Small whisk or fork
- Sharp knife
- Vegetable peeler (optional, for cucumber)
Step-by-Step Instructions
- Boil & Smash Potatoes: Place the baby potatoes in a large pot, cover with water, and bring to a boil. Simmer until fork-tender (about 15-20 minutes). Drain well and let them steam dry for a few minutes. Gently smash each potato with the back of a fork or a potato masher, leaving them mostly intact. Drizzle with olive oil 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 beautifully crisp and golden.
- Mix the Dressing: While the potatoes are cooking, combine tahini, toasted sesame oil, white miso, vegan mayonnaise, the juice of one lime, and water in a small bowl. Whisk vigorously until the dressing is completely smooth and creamy. Adjust water as needed for desired consistency.
- Prep the Salad Vegetables: Slice the cucumber lengthwise, scoop out the seeds (this prevents the salad from getting watery), then chop into half-moon shapes. Thinly slice the spring onions. Roughly chop or pick the fresh coriander leaves.
- Assemble & Finish: In a large mixing bowl, gently toss the crispy, warm smashed potatoes with the prepared cucumber, spring onions, and coriander. Pour the creamy tahini-miso dressing over the salad and toss to coat evenly. Serve immediately, topped with black sesame seeds and a generous drizzle of crispy chilli oil for an extra kick.
Variations and Adaptations
- Add Protein: For a more substantial meal, toss in some roasted chickpeas, crispy tofu cubes, or shredded plant-based chicken.
- Spice It Up: Increase the crispy chilli oil or add a pinch of red pepper flakes to the dressing for extra heat.
- Herb Swap: Experiment with fresh dill or mint instead of coriander for a different flavor profile.
- Mediterranean Twist: Add chopped Kalamata olives and sun-dried tomatoes for a Mediterranean-inspired version.
- Vary the Veggies: Feel free to include other crunchy vegetables like bell peppers, radishes, or shredded carrots.
Tips for Success
- Crispy Potatoes are Key: Ensure your potatoes are thoroughly dry after boiling before smashing and roasting. Don't overcrowd the baking sheet or air fryer basket; give them space to crisp up properly.
- Dressing Consistency: If your tahini dressing is too thick, add a little more water, one teaspoon at a time, until it reaches your desired creamy consistency. If it's too thin, whisk in a bit more tahini or vegan mayo.
- Make Ahead: The dressing can be made a day in advance and stored in the refrigerator. The potatoes are best enjoyed fresh and crispy, but the salad can be assembled shortly before serving.
Ready to try this amazing Crispy Smashed Potato & Cucumber Salad? Don't forget to share your culinary creations on abillion! Your reviews help others discover delicious vegan options and earn you valuable donation credits.
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Image Gallery
An inviting display of fresh ingredients for the Crispy Smashed Potato & Cucumber Salad, including vibrant greens, creamy tahini, and golden baby potatoes, ready for assembly.
The finished Crispy Smashed Potato & Cucumber Salad, beautifully presented with a rich tahini-miso dressing, fresh herbs, and a drizzle of spicy chili oil.
