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No-Mayo Crispy Smashed Potato Tzatziki Salad

A refreshing salad featuring crispy smashed potatoes topped with a creamy tzatziki dressing, perfect for a light meal or side dish.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Salad
  • 2 pounds baby potatoes Opt for firm, small potatoes for the best texture.
  • 1 cup Greek yogurt Full-fat recommended for creaminess, or use a dairy-free alternative.
  • 1 cucumber, grated No need to peel if fresh.
  • 2 cloves garlic, minced Garlic can be omitted for a vegan version.
  • 2 tablespoons fresh dill, chopped Fresh herbs are preferable.
  • 1 tablespoon lemon juice For a zesty flavor.
  • Salt and pepper to taste Regular seasoning.
  • Olive oil for drizzling To ensure maximum crispiness in potatoes.

Method
 

Preparation
  1. Boil the baby potatoes in a large pot of salted water until tender, about 15-20 minutes.
  2. Preheat your oven to 425°F (220°C).
  3. Once the potatoes are cool, gently smash each one with the palm of your hand to form flat cakes.
  4. Arrange the smashed potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper.
Cooking
  1. Bake the potatoes in the preheated oven for about 20-25 minutes until golden brown.
  2. While the potatoes bake, mix Greek yogurt, grated cucumber, minced garlic, dill, lemon juice, salt, and pepper in a bowl.
  3. Once the potatoes are crispy, combine them with the tzatziki dressing and serve warm or at room temperature.

Notes

For best results, avoid overcooking the potatoes and ensure they are just tender before smashing. Store leftovers in an airtight container for up to 3 days.