Crispy Smashed Potato Chaat Salad (Vegan, Spicy, and Snacky)

If you think you’ve tried every version of potato salad, think again. This crispy smashed potato chaat salad is bold, addictive, and absolutely unforgettable.

Roasted until golden and crunchy, the potatoes are drizzled with a creamy, tangy, spiced yogurt dressing and topped with herbs, chutneys, and crunchy bits. It’s part salad, part snack, and all flavor, bringing Indian street food vibes straight to your table. Perfect for BBQs, cozy nights in, or anytime your taste buds need a little excitement.

If you’ve never eaten a potato in a way that made you whisper “oh my god” under your breath… let’s fix that.

If your taste buds are bored, this salad will wake them up. It’s crispy, creamy, tangy, spicy, and has that satisfying chaat flavor, where every bite hits you with something new. Think smashed potatoes meet Indian street food. This is the perfect side dish for BBQ season or a cozy, flavor-packed lunch. Plus, the ingredients are super pantry-friendly with tons of room to riff. A reason to skip the sad lettuce and eat with your fingers.

This isn’t your average picnic potato salad. This crispy smashed potato chaat salad is bound to impress everyone!

Let’s break it down.

What Inspired Crispy Smashed Potato Chaat Salad?

I grew up eating potato chaat from roadside vendors in India, served on little paper trays, drenched in yogurt, chutneys, and topped with spicy crunchy bits that somehow made the whole thing greater than the sum of its parts. This recipe is a love letter to those flavors, but with a cozy home-cooked, viral-TikTok twist: smashed and roasted potatoes that give you that crave-able crispiness, paired with a cool, creamy, tangy-spicy yogurt dressing that tastes like summer in a bowl.

Also, let’s be honest: we all need more snacky salads in our lives.

Why You’ll Obsess Over Crispy Smashed Potato Chaat Salad

• It’s crispy. Like, chip-level crispy. Roasted smashed potatoes are undefeated.
• It’s tangy, spicy, and herby thanks to the chaat-inspired yogurt dressing.
• It’s totally vegan
• It’s got layers of texture: creamy dressing, crunchy toppings, soft-on-the-inside potatoes.
• It’s meal-prep friendly, just keep the components separate and assemble when ready to devour.

Ingredients for this Crispy Smashed Potato Chaat Salad

For the smashed potatoes:

• 1.5 lbs (700g) baby potatoes (or 3–4 medium yellow potatoes, sliced into 1/4-inch rounds)
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp black pepper

For the chaat-style yogurt dressing:

• 3/4 cup (180g) unsweetened soy yogurt (or any thick plant-based yogurt)
• 2 tbsp tahini (for creaminess and depth)
• 1 tbsp lemon juice (don’t skip this)
• 1/2 tsp chaat masala (sub with kala namak or regular salt if needed)
• 1/4 tsp red chili powder (adjust to heat preference)
• 1/4 tsp ground cumin
• 2 tbsp chopped fresh cilantro or coriander leaves

Toppings (pick your chaos):

• 1/4 cup sev, aloo bhujia, or crushed spicy chickpea snacks
• Optional: pomegranate seeds, finely chopped red onion, extra cilantro, mint leaves

How to Make Crispy Smashed Potato Chaat Salad

Boil the potatoes

Pop your potatoes into a pot of salted water and bring them to a boil. Let them simmer for 12–15 minutes or until fork-tender. Drain and let cool for a few minutes until safe to handle.

Smash or slice

If using baby potatoes, gently smash each one with the bottom of a glass or jar onto a parchment-lined baking tray. You want them flattened, not obliterated. If using regular potatoes, slice into 1/4-inch rounds and lay them flat.

Season and roast

Preheat your oven to 425°F (220°C). Drizzle the smashed/sliced potatoes with olive oil, and sprinkle with garlic powder, salt, and pepper. Roast for 25–30 minutes, flipping halfway, until they’re golden brown and crispy.

Make the chaat yogurt dressing

While the potatoes roast, whisk together the yogurt, tahini, lemon juice, chaat masala, chili powder, cumin, and chopped cilantro. Taste and adjust seasoning as needed—it should be punchy, zesty, and slightly salty.

Assemble the crispy smashed potato chaat salad

While the potatoes are still warm (this helps them soak up flavor), toss them in a large bowl with the yogurt dressing. You can coat them fully or just dollop the dressing on top. It’s your salad, your rules.

Top with sev or crunchy bits, extra herbs, and pomegranate seeds if you want to get fancy.

Make It Your Own

• Add chickpeas or crispy tofu for protein and make it a full meal.
• Make it spicy with green chilies, a drizzle of green chutney, or extra red chili powder.
• Make ahead: Roast the potatoes and prep the dressing separately. Assemble just before serving to keep the crunch.

What to Serve With Crispy Potato Salad

• A cold glass of minty lemonade, or even my blueberry lemonade!
• Grilled veggies, like a spiced and roasted cauliflower steak or this Vietnamese grilled eggplant dish.
• Wraps or pita pockets. Mooli Parantha is a great option.
• Dal and rice, like my smokey dal tadka.
• Or honestly… just eat it straight from the bowl standing at your kitchen counter. (Guilty.)

Meal Prep Notes

This is one of those recipes where the leftovers taste amazing, just keep the yogurt dressing and crunchy toppings separate from the potatoes if you’re storing it. To reheat the potatoes, pop them in a skillet or air fryer for a few minutes to revive the crisp.

It’s the salad for people who don’t like salads. It will make you want to text a friend just to say, “You need to try this.” I’ve done it already, now your turn!

And if you make it, tag me @beextravegant. I want to see your creations and your reactions after that first bite.