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–+ servings
Smashed Potato Salad

Smashed Potato Salad with Creamy Tzatziki Dressing Delight

This Smashed Potato Salad is a refreshing twist with crispy potatoes and creamy tzatziki dressing.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 1.5 pounds Baby Potatoes Yellow or Yukon gold recommended
  • 2 tablespoons Olive Oil Plus more for drizzling
  • 1 teaspoon Kosher Salt Adjust to your liking
  • 1 teaspoon Paprika Adjust based on taste
  • 1 teaspoon Garlic Powder Adjust to taste
For the Tzatziki Dressing
  • 1 cup Plain Greek Yogurt Or plant-based yogurt for vegan
  • 1/2 cup Mayonnaise Use vegan mayo for plant-based
  • 1 tablespoon Dijon Mustard A little goes a long way
  • 1 tablespoon Honey Substitute with agave or maple syrup for vegan
  • 2 cloves Garlic Freshly minced
  • 2 tablespoons Fresh Lemon Juice Fresh is always best
  • 1 tablespoon Red Wine Vinegar
For the Salad Mix
  • 1/4 cup Chives Can substitute parsley or mint
  • 1/4 cup Fresh Dill Essential for tzatziki flavor
  • 1 cup Cucumbers Finely chopped, Persian cucumbers recommended
  • 1/2 cup Dill Pickles Finely chopped, optional
  • 1/2 cup Red Onion Finely chopped

Equipment

  • Large pot
  • Baking Sheet
  • Parchment paper
  • Mixing bowl
  • spatula
  • Fork
  • Potato masher

Method
 

Preparation Steps
  1. Place baby potatoes in a large pot and cover with cold, salted water. Bring to a boil and then simmer for 15-20 minutes until tender. Drain and let cool slightly.
  2. Preheat oven to 425°F. Line a baking sheet with parchment. Smash each boiled potato and brush with olive oil, paprika, and garlic powder. Roast for 40-50 minutes until golden.
  3. While potatoes roast, whisk together Greek yogurt, mayonnaise, Dijon mustard, honey, minced garlic, lemon juice, and red wine vinegar in a bowl. Stir in chives and dill.
  4. Once potatoes are cooled, add to dressing with cucumbers, red onion, and pickles. Toss gently to combine.
  5. Transfer to a serving bowl and enjoy immediately or chill for 30 minutes before serving.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 32gProtein: 6gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 15mgSodium: 300mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 5IUVitamin C: 20mgCalcium: 4mgIron: 8mg

Notes

For extra crispy potatoes, consider air frying post-roasting. Taste dressing to adjust seasonings as needed.

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