Description
Crispy smashed potato salad with tzatziki dressing, roasted baby potatoes, herbs, and pickles.
Ingredients
Scale
- Main Ingredients
- 2 pounds (900g) baby potatoes, scrubbed clean
- 3 tablespoons (45ml) olive oil, divided
- Kosher salt, to taste
- 1/21/2 teaspoon (2.5g) garlic powder
- 1/21/2 teaspoon (2.5g) paprika
- 1/41/2 teaspoon (1.25g) black pepper
- 2/3 cup (160g) plain Greek yogurt
- 1/3 cup (80g) mayonnaise
- 21/2 teaspoons (10g) honey
- 11/2 teaspoon (5g) Dijon mustard
- 1 clove garlic, finely grated or minced
- 2 tablespoons (30ml) fresh lemon juice
- 21/2 teaspoons (10ml) red wine vinegar
- 1/4 cup (15g) chives, finely chopped
- 1/4 cup (15g) fresh dill, finely chopped
- 1/2 cup (75g) cucumber, finely chopped
- 1/2 cup (75g) dill pickles, finely chopped
- 1/3 cup (50g) red onion, finely chopped
- Seasonings/Secondary Category
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- Step 1: Preheat Your Oven: Start by preheating your oven to 425 degrees F. This temperature is crucial for achieving that crispy texture on your potatoes, so do not skip this step!
- Step 2: Boil and Salt Potatoes: Place your scrubbed baby potatoes in a large pot of salted water and bring it to a boil. The salt is important for flavoring the potatoes while they cook.
- Step 3: Mix Seasoning for Flavor: In a small bowl, mix your garlic powder, paprika, and black pepper while the potatoes are boiling. This blend will provide a flavorful topping for the potatoes.
- Step 4: Smash Potatoes Gently: Once the potatoes are cooked and have cooled slightly, gently smash them with a fork or the palm of your hand, aiming to keep them intact for roasting.
- Step 5: Brush and Roast: Brush the smashed potatoes with 2 tablespoons (30ml) of olive oil and sprinkle your seasoning mix over the top before placing them in the oven. Roast the potatoes until they have crispy edges and a golden-brown color.
- Step 6: Prepare the Dressing: While the potatoes are roasting, mix the Greek yogurt, mayonnaise, Dijon mustard, garlic, lemon juice, and red wine vinegar in a bowl. For enhanced flavor, let the dressing chill in the fridge for at least 30 minutes.
- Step 7: Combine Ingredients: Once the potatoes are golden-brown, let them cool slightly, then toss them in a large bowl with the dressing, cucumbers, dill pickles, chives, and red onion.
- Step 8: Taste and Adjust Seasoning: Before serving, taste your potato salad. This is the moment to adjust the seasoning, adding more salt or pepper as needed. Tasting will ensure you enjoy every bite!
Notes
- Refrigerate covered in an airtight container at 40 degrees F or below for up to 3 days.
- If the potatoes are not crispy enough, bake them an additional 10 minutes at 425 degrees F after smashing for extra crunch.
- Check for doneness after boiling the potatoes for 15 minutes; they should be fork-tender but not falling apart.
- If the dressing appears too thick, add 1 tablespoon chilled water and mix until it reaches your desired consistency before serving.
- For even cooking, spread potatoes evenly on the baking sheet without overlapping; use multiple sheets if necessary.
- Allowing the dressing to chill for 30 minutes before combining with potatoes helps meld the flavors.
- Reheat in the oven at 350 degrees F for 12 minutes until warmed through.
- Serve chilled or at room temperature alongside grilled meats or as part of a potluck spread. Consider pairing with a light salad or fresh bread for a complete meal.
- Substitute baby potatoes with fingerling potatoes or Yukon Gold varieties for a different texture.
- For a lighter dressing, replace mayonnaise with additional Greek yogurt to taste.
- Select firm, waxy baby potatoes for the best texture, avoiding those that are soft or sprouting.
- For the freshest flavor, use high-quality olive oil, mayonnaise, and Greek yogurt. Choose mayonnaise made with real eggs for the best richness.
- Dijon mustard is preferred for its subtle kick; look for one with a smooth and creamy consistency.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg