GREEK-INSPIRED SMASHED POTATO TZATZIKI SALAD

65 mins
Serves 4
facebook.com

Directions

  1. 1Boil 2 lbs of baby yellow potatoes in a large pot of water for 10-12 minutes until fork tender.
  2. 2Remove potatoes from water and let them dry on a towel.
  3. 3Preheat oven to 425F and line a baking sheet with parchment paper.
  4. 4Place potatoes on the baking sheet and gently smash each potato using the bottom of a cup.
  5. 5Drizzle potatoes with 1 tbsp olive oil and sprinkle with salt and pepper.
  6. 6Bake for 45-50 minutes, flipping halfway through, until golden and crispy.
  7. 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.
  8. 8Mix until well combined.
  9. 9Add 6 chopped Persian cucumbers, 8 pieces of chopped cooked bacon, 1/3 cup chopped chives, and the crispy potatoes.
  10. 10Toss gently to coat, being careful not to break the potatoes.
  11. 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