Tzatziki Smashed Potato Salad
This Tzatziki Smashed Potato Salad is everything you didn’t know you needed in a side dish! Crispy roasted potatoes meet creamy, garlicky tzatziki, with pops of fresh cucumber, red onion, and a sprinkle of chives. It’s tangy, herby, and absolutely irresistible! Perfect for BBQs, potlucks, or a random Tuesday night when you’re feeling fancy but lazy.
Ingredients
Salad
- 2 lbs baby potatoes (preferably yellow, scrubbed clean)
- 1 tbsp olive oil
- 6 Persian cucumbers (or 1 large English cucumber) (small diced )
- ¼ cup red onion (small diced)
- ⅓ cup fresh chives (finely chopped)
- Salt & pepper (to taste)
Dressing
- 1½-2 cups plain yogurt (Greek Preferably)
- 4 cloves garlic (minced)
- 1 lemon (zested and juiced)
- ⅓ cup fresh dill (finely chopped)
- ½ tsp kosher salt
- ½ tsp ground black pepper
Instructions
- Bring a large pot of salted water to a boil. Add the baby potatoes and cook for 8–10 minutes, or until fork-tender.
- Drain and let them cool on a clean towel.
- Preheat your oven to 425°F (220°C).
- Line a baking sheet with parchment paper. Cut the potatoes in half and place them on the sheet, leaving space between each one.
- Use the bottom of a glass or cup to gently smash the potatoes.
- Drizzle with olive oil and sprinkle with salt and pepper.
- Roast in the oven for 25–30 minutes, flipping halfway, until golden and crispy.
- In a large bowl, whisk together Greek yogurt, mashed garlic, lemon zest, lemon juice, dill, salt, and pepper.
- Once the potatoes are cool, add them to the bowl with the tzatziki sauce.
- Gently fold in the chopped cucumbers, red onion, and chives. Mix until everything is well-coated, being careful not to break the potatoes.
- Once the salad is assembled, cover and chill for at least 30 minutes
- Garnish with extra dill or chives, if desired, before serving.
- Enjoy!
Notes
- For a little extra flavour, sprinkle the potatoes with smoked paprika and/or garlic powder before roasting.
- Chill notes: The minimum chill time for the Tzatziki Smashed Potato Salad is about 30 minutes. This will allow the flavours to blend and the salad to cool slightly. However, if you can, it’s best to chill it for 1–2 hours for optimal flavour and texture.
- Leftovers can be stored in the fridge for up to 2 days.
Tried this recipe?
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