Vegan Smashed Potato Bean Salad with Tahini Yogurt
This Vegan Smashed Potato Bean Salad with Tahini Yogurt is a hearty, nourishing, and flavor-packed dish. Crispy roasted smashed potatoes are combined with protein-rich beans, crunchy fresh vegetables, and fragrant herbs, then coated in a creamy tahini–vegan yogurt dressing.
Time Required
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Ingredients
For the Smashed Potatoes
500 g baby potatoes
2 tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp smoked paprika (optional)
For the Salad
1 cup cooked beans (chickpeas, cannellini, or butter beans)
1 cucumber, diced
1 cup cherry tomatoes, halved
¼ red onion, thinly sliced
2 tbsp fresh parsley or dill, chopped
For the Tahini Yogurt Dressing
3 tbsp Tahini
½ cup plain vegan yogurt (such as Soy Yogurt or coconut yogurt)
1 tbsp lemon juice
1 small garlic clove, minced
1–2 tbsp water (to thin the sauce)
Salt and pepper to taste
Instructions
1. Cook the Potatoes
Place the baby potatoes in a pot of salted water and bring to a boil. Cook for 12–15 minutes until they are fork-tender. Drain and allow them to cool slightly.
2. Smash the Potatoes
Preheat the oven to 220°C (425°F).
Place the boiled potatoes on a baking tray lined with parchment paper. Use the bottom of a glass or a fork to gently smash each potato until flattened.
3. Season and Roast
Drizzle the potatoes with olive oil and sprinkle with salt, pepper, and smoked paprika.
Roast in the oven for 20–25 minutes until crispy and golden.
4. Prepare the Dressing
In a bowl, whisk together tahini, vegan yogurt, lemon juice, minced garlic, salt, and pepper.
Add water gradually until the dressing becomes smooth and pourable.
5. Assemble the Salad
In a large bowl combine:
roasted smashed potatoes
beans
cucumber
cherry tomatoes
red onion
fresh herbs
6. Add the Dressing
Drizzle the tahini yogurt dressing over the salad and gently toss everything together.
7. Serve
Serve warm or at room temperature. Garnish with extra herbs or sesame seeds if desired.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes. You can prepare the potatoes and dressing in advance and store them separately. Assemble just before serving for the best texture.
What beans work best?
Chickpeas, cannellini beans, butter beans, or white kidney beans all work well.
Can I air-fry the potatoes instead?
Yes. Cook smashed potatoes in an air fryer at 200°C (390°F) for about 15–18 minutes until crispy.
What vegan yogurt should I use?
Plain unsweetened soy, almond, or coconut yogurt works best.
How long does it last in the fridge?
The salad can be stored in an airtight container for 2–3 days in the refrigerator.
Nutritional Information
Calories: 320 kcal
Protein: 10 g
Carbohydrates: 38 g
Fiber: 8 g
Fat: 14 g
Saturated fat: 2 g
Sodium: 300 mg