GREEK-INSPIRED SMASHED POTATO TZATZIKI SALAD
Directions
- 1Boil 2 lbs of baby yellow potatoes in a large pot of water for 10-12 minutes until fork tender.
- 2Remove potatoes from water and let them dry on a towel.
- 3Preheat oven to 425F and line a baking sheet with parchment paper.
- 4Place potatoes on the baking sheet and gently smash each potato using the bottom of a cup.
- 5Drizzle potatoes with 1 tbsp olive oil and sprinkle with salt and pepper.
- 6Bake for 45-50 minutes, flipping halfway through, until golden and crispy.
- 7In a large bowl, combine 2 cups greek yogurt, 4 mashed garlic cloves, zest and juice of 1 lemon, and 1/3 cup finely chopped dill.
- 8Mix until well combined.
- 9Add 6 chopped Persian cucumbers, 8 pieces of chopped cooked bacon, 1/3 cup chopped chives, and the crispy potatoes.
- 10Toss gently to coat, being careful not to break the potatoes.
- 11Taste and adjust salt and pepper as needed.
Ingredients
- 2 lbs baby yellow potatoes
- 1 tb olive oil
- 2 cups greek yogurt
- 4 cloves garlic
- 1 lemon
- 0.33 cup dill
- 6 Persian cucumbers
- 8 pieces cooked bacon
- 0.33 cup chives
- 0.5 tsp kosher salt
- 0.5 tsp ground black pepper
Equipment
large potbaking sheetparchment papercuplarge bowl
Related recipes
Fall Honeycrisp Crunch Salad
Greek · Salad
Griddled chicken thighs with chickpeas and watermelon salad
Greek · Salad
Greek Potato Salad
Greek · Salad
Dill Pickle Protein Pasta Salad
Greek · Salad
Pineapple Cucumber Salad
Greek · Salad
Summer Peach Salad
Greek · Salad
Salade fraîche d'été
Greek · Salad5m
Salade aux pois chiches croustillants
Greek · Salad25m
Greek chicken orzo salad
Greek · Salad12m
Watermelon Carpaccio with Feta-Basil-Pistachio
Greek · Salad
Lemon Dill Quinoa Chicken Salad
Greek · Salad
Taboulé Gaspacho
Greek · Salad