If you’re on the hunt for a side dish that’s bursting with texture and vibrant flavor, let me introduce you to this Crispy Smashed Potato Salad with Tzatziki-Inspired Dressing Recipe—a dish that’s truly captured hearts everywhere. Imagine perfectly crispy, golden smashed potatoes mingling with crunchy pickles, cooling cucumbers, and pungent red onions, all lovingly tossed in a creamy, tangy dressing that channels the fresh flavors of classic tzatziki. It’s the ultimate crowd-pleaser for summer cookouts, lively picnics, or even a simple family dinner where you want a little something special on the plate. Once you try this combo, you’ll wonder how you ever did potato salad any other way!
Ingredients You’ll Need
This recipe keeps things delightfully simple but every ingredient plays a crucial role—from delivering the perfect potato crisp to layering fresh, zesty notes in the dressing.
- 3 tablespoons olive oil, divided: Essential for roasting and achieving that irresistible crispy crust on the potatoes.
- 2 pounds baby potatoes, scrubbed clean: Small potatoes hold up beautifully to smashing without falling apart.
- Kosher salt: For seasoning both the potatoes while boiling and sprinkling after roasting to amplify all the flavors.
- 1/2 teaspoon garlic powder: Adds warm, savory undertones to the crispy potato edges.
- 1/2 teaspoon paprika: Offers a touch of smoky sweetness and lovely golden color.
- 1/4 teaspoon freshly ground black pepper: Just the right amount of heat to balance the creaminess.
- 2/3 cup plain Greek yogurt (2% or whole-milk preferred): The creamy base for our tzatziki-inspired dressing, providing tang and richness.
- 1/3 cup mayonnaise: Adds a smooth texture and milder flavor to the dressing.
- 2 teaspoons honey: A subtle sweetness that brightens the tangy dressing beautifully.
- 1 teaspoon Dijon mustard: Injects a gentle sharpness enhancing the dressing’s complexity.
- 1 garlic clove, finely grated or minced: Classic tzatziki flavor that wakes up your palate.
- 2 tablespoons fresh lemon juice: For that fresh, citrus zing that cuts through the creaminess.
- 2 teaspoons red vinegar: Adds an extra layer of tang reminiscent of traditional tzatziki.
- 1/4 cup finely chopped chives: Mild onion flavor and a pop of fresh green color.
- 1/4 cup finely chopped fresh dill: The herbaceous heart of tzatziki, infusing the dressing with bright, earthy notes.
- 1/2 cup finely chopped cucumber (Persian cucumbers preferred): Crunchy, fresh bites that cool the dish.
- 1/2 cup finely chopped dill pickles: Adds tangy crunch and a hint of acidity to balance the potatoes.
- 1/3 cup finely chopped red onion: Sharp, slightly sweet, giving a wonderful bite contrast.
How to Make Crispy Smashed Potato Salad with Tzatziki-Inspired Dressing Recipe
Step 1: Prepare and Boil the Potatoes
Start by scrubbing your baby potatoes clean, then tossing them into a large pot salted generously—remember, the salt flavors the potatoes from within as they cook. Cover with cold water and bring to a boil, then simmer until fork-tender, about 15 to 20 minutes. This tender base is crucial before smashing so you get that perfect mix of creamy inside and crispy outside.
Step 2: Smash and Season the Potatoes
After draining and slightly cooling the potatoes, arrange them on an oiled sheet pan. Gently press each potato down to about a quarter-inch thickness using a glass or measuring cup—placing a bit of parchment between the cup and potato helps prevent sticking. Brush generously with a savory mix of olive oil, garlic powder, paprika, and pepper, then sprinkle lightly with salt to enhance the final crispy crust.
Step 3: Roast to Crispy Perfection
Slide your potatoes into a preheated 425ºF oven and roast for 40 to 50 minutes. During this time, the edges become gloriously crispy and golden, while the insides stay soft and fluffy. Let them rest on the pan for 10 to 15 minutes after baking, which firms up that crispy texture just right.
Step 4: Whisk Together the Tzatziki-Inspired Dressing
While the potatoes work their magic in the oven, it’s time for the dressing. In a large bowl, combine Greek yogurt, mayo, honey, Dijon mustard, minced garlic, fresh lemon juice, red vinegar, chives, and dill. Whisk everything thoroughly to marry those fresh, tangy, and creamy flavors. This dressing is truly what sets this Crispy Smashed Potato Salad with Tzatziki-Inspired Dressing Recipe apart—deliciously fresh and deeply flavorful.
Step 5: Assemble the Salad
Once the potatoes have cooled enough to handle, roughly chop the larger pieces into bite-sized portions, then add them to your dressing bowl. Toss in the finely chopped cucumbers, dill pickles, and red onions, folding gently so each crispy potato piece is lovingly coated. Taste and adjust salt or pepper if needed, then garnish generously with extra fresh chives and dill for a beautiful, aromatic finish.
How to Serve Crispy Smashed Potato Salad with Tzatziki-Inspired Dressing Recipe
Garnishes
A vibrant sprinkle of freshly chopped dill and chives over the finished salad adds inviting pops of green and a burst of herbal aroma that complements every bite. For a little extra flair, a light drizzle of olive oil or a few lemon wedges on the side brings brightness and show-stopping appeal.
Side Dishes
This salad is a superstar on its own but also pairs wonderfully with grilled meats like chicken, lamb, or even salmon. It’s perfect alongside a fresh green salad or some charred vegetables for a full summer feast. The cool creaminess balances charred, smoky flavors beautifully.
Creative Ways to Present
Serve this potato salad in a rustic wooden bowl for a laid-back vibe or a crisp white dish to highlight all those vibrant colors. You can also pile it high on lettuce leaves for handheld bites or spoon it atop toasted pita for a delightful snack that captures all those tzatziki-inspired notes in every forkful.
Make Ahead and Storage
Storing Leftovers
This salad keeps well refrigerated in an airtight container for up to 3 days. The potatoes might soften slightly over time, but the flavors actually develop nicely as they meld together. Just give it a gentle stir before serving again.
Freezing
Because of the fresh herbs and dairy in the dressing, freezing this Crispy Smashed Potato Salad with Tzatziki-Inspired Dressing Recipe is not recommended. The texture and brightness will suffer once thawed.
Reheating
If you plan to warm it, gently reheat only the potatoes in an oven at low heat until crisp again, then toss immediately with the chilled dressing and fresh vegetables. This keeps the salad tasting fresh and the potatoes crispy.
FAQs
Can I use different types of potatoes?
Absolutely! Baby potatoes are ideal because they hold their shape and crisp nicely when smashed, but you can experiment with small Yukon Golds or red potatoes. Just keep in mind that cooking times may vary slightly.
Is it possible to make the dressing dairy-free?
Yes! Swap out the Greek yogurt for a plant-based alternative like coconut yogurt and use a vegan mayo. The flavors will be a bit different but still deliciously creamy and tangy.
How can I make this dish spicier?
Try adding a pinch of cayenne pepper to the seasoning mix before roasting or mix some finely chopped fresh jalapeño into the dressing for a gentle kick that complements the creamy base wonderfully.
Can the recipe be doubled for a larger crowd?
Definitely. Just make sure to use larger or multiple baking sheets so that the potatoes aren’t crowded—this ensures they crisp up evenly rather than steam.
What’s the best way to chop the herbs?
Use a sharp knife to finely chop the chives and dill so they release their flavors evenly throughout the dressing and salad without any large, overpowering bits.
Final Thoughts
This Crispy Smashed Potato Salad with Tzatziki-Inspired Dressing Recipe is one of those magical dishes that feels both comforting and exciting all at once. It’s a guaranteed crowd-pleaser that elevates any meal with its irresistible textures and vibrant flavors. Don’t hesitate to give it a try—you might just find yourself adding it to your regular rotation of favorite family recipes, and once you do, summer cookouts will never be the same again!
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Crispy Smashed Potato Salad with Tzatziki-Inspired Dressing Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Crispy Smashed Potato Salad is a deliciously crunchy and creamy side dish inspired by TikTok trends, combining crispy smashed baby potatoes with a tangy tzatziki-style dressing, fresh herbs, pickles, cucumbers, and red onions. Perfect for summer BBQs, cookouts, or family dinners, it offers a refreshing twist on traditional potato salad with a delightful texture and bold flavors.
Ingredients
For the Potatoes
- 3 tablespoons olive oil, divided
- 2 pounds baby potatoes, scrubbed clean
- Kosher salt, to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon freshly ground black pepper
For the Dressing
- 2/3 cup plain Greek yogurt, preferably 2% or whole-milk
- 1/3 cup mayonnaise
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- 1 garlic clove, finely grated or minced
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 2 teaspoons red vinegar
- 1/4 cup finely chopped chives, plus more for garnish
- 1/4 cup finely chopped fresh dill, plus more for garnish
To Assemble the Salad
- 1/2 cup finely chopped cucumber (preferably Persian cucumbers)
- 1/2 cup finely chopped dill pickles
- 1/3 cup finely chopped red onion
Instructions
- Preheat Oven and Prepare Sheet Pan: Preheat your oven to 425ºF. Brush a large sheet pan with 1 tablespoon of olive oil and set aside. Depending on the size of the potatoes, you may need two sheet pans. You can optionally line the pan with parchment paper for easier cleanup.
- Boil Potatoes: Place the baby potatoes in a large pot and add 1–2 tablespoons of salt to the water for seasoning. Cover the potatoes with cold water by about an inch. Cover the pot and bring to a boil over high heat. Once boiling, remove the lid, reduce heat to medium, and simmer briskly until potatoes are fork-tender, about 15 to 20 minutes.
- Mix Seasoning Oil: While the potatoes cook, combine the remaining 2 tablespoons olive oil with garlic powder, paprika, and freshly ground black pepper in a small bowl. Set aside.
- Drain and Cool Potatoes: Drain the cooked potatoes in a colander and allow them to cool slightly for about 5 minutes. Spread them out evenly onto the prepared sheet pan(s).
- Smash the Potatoes: Using the bottom of a glass or measuring cup, gently press down on each potato until they’re flattened to about 1/4 inch thick, trying to keep them in one piece. To prevent sticking, place a small piece of parchment paper between the glass and potato while smashing. Lightly brush the smashed potatoes with the seasoned olive oil mixture and sprinkle evenly with a pinch of salt.
- Roast Potatoes: Transfer the sheet pan(s) to the oven and roast for 40 to 50 minutes, or until the potatoes are crispy and golden brown. After roasting, let them cool on the pan for 10 to 15 minutes.
- Make the Dressing: While potatoes roast, whisk together Greek yogurt, mayonnaise, honey, Dijon mustard, minced garlic, lemon juice, red vinegar, chopped chives, and dill in a large serving bowl until well combined. If preparing in advance, cover and refrigerate.
- Add Pickles and Onions: Stir in the finely chopped dill pickles and red onions into the dressing bowl.
- Combine Salad: When the potatoes have cooled enough to handle, roughly cut any larger potatoes into halves or bite-size pieces using hands or a knife. Add the potatoes and diced cucumbers to the bowl with the dressing and toss gently to coat all ingredients thoroughly.
- Season and Garnish: Taste the salad and add more salt or pepper if needed. Garnish the salad with additional fresh chives and dill. Serve immediately for best texture and flavor.
Notes
- Depending on potato size and oven space, two sheet pans may be necessary.
- Placing parchment paper between the glass and potatoes when smashing prevents sticking.
- Use Persian cucumbers for a mild cucumber flavor and fewer seeds.
- For crisper potatoes, avoid overcrowding the pan during roasting.
- Make dressing ahead of time and refrigerate if desired for deeper flavor.
- This salad is best served fresh to maintain crisp texture of potatoes.
