Labor Day is just around the corner, and if you’re looking for the perfect dish to bring to your gathering, look no further than this No Mayo Smashed Potato Tzatziki Salad! This recipe is my take on a classic potato salad, but with a refreshing twist no mayo, just creamy and tangy tzatziki. As someone who isn’t a fan of mayo but loves tzatziki, this is the best of both worlds! The potatoes stay crispy, and every bite is packed with flavor. It’s light, refreshing, and sure to be the hit of your next BBQ or picnic!
Method
Start by preparing the potatoes. Fill a large pot with water and bring it to a boil. Add the small potatoes (Yukon Gold or red potatoes work best) and let them cook for about 15-20 minutes, or until they are fork-tender. You want them to be soft enough to smash, but not so soft that they fall apart. Once the potatoes are cooked, drain the water and let them cool for a few minutes.
Next, smash the potatoes. Lay the cooked potatoes on a baking sheet lined with parchment paper. Using a fork or the bottom of a glass, gently smash each potato. The goal is to flatten them slightly while keeping them intact. Don’t press too hard; you want them to hold together and maintain some shape, which will help them crisp up nicely in the oven.
After smashing, season the potatoes. Drizzle the smashed potatoes with olive oil and sprinkle them with salt and pepper to taste. Toss them gently to coat each potato evenly in the oil and seasoning. This step is key for getting the potatoes crispy during baking.
Now, it’s time to bake the potatoes. Preheat your oven to 400°F (200°C) and place the baking sheet in the oven. Bake the potatoes for about 20-25 minutes, flipping them halfway through to ensure both sides get golden and crispy. Keep an eye on them to prevent burning, as oven temperatures may vary. The crispy edges will add a delightful crunch to the salad.
While the potatoes are baking, it’s the perfect time to make the tzatziki sauce. In a large mixing bowl, combine Greek yogurt, grated cucumber, fresh chopped dill, lemon juice, minced garlic, and salt and pepper. Stir everything together until well mixed. The tzatziki sauce should be smooth, creamy, and packed with fresh flavors that will complement the crispy potatoes perfectly.Once the potatoes are golden and crispy, remove them from the oven and let them cool for a few minutes. After cooling slightly, assemble the salad by gently tossing the crispy smashed potatoes in the tzatziki sauce. Mix until the potatoes are evenly coated with the creamy, tangy tzatziki. Serve immediately and enjoy this fresh, light, and flavorful twist on traditional potato salad!
Necessary Tools
- Pot for boiling potatoes
- Baking sheet
- Large bowl for mixing
- Grater for cucumber
- Spoon or spatula for mixing
- Oven (if baking potatoes for extra crispiness)
No Mayo Smashed Potato Tzatziki Salad
Cuisine: AmericanDifficulty: Easy8
servings10
minutes30
minutes40
minutesIngredients
For the Smashed Potatoes:
1 lb small potatoes (Yukon Gold or red potatoes work great)
2 tbsp olive oil
Salt and pepper to taste
For the Tzatziki Sauce:
1 cup Greek yogurt
1/2 cucumber, grated
2 tbsp fresh dill, chopped
1 tbsp lemon juice
1 clove garlic, minced
Salt and pepper to taste
Directions
- Start by preparing the potatoes. Bring a large pot of water to a boil and add the potatoes. Boil them for about 15-20 minutes, or until they’re fork-tender. Once cooked, drain them and let them cool for a few minutes. Next, smash the potatoes. Place the potatoes on a baking sheet and use a fork or the bottom of a glass to gently smash each potato until it’s slightly flattened but still in one piece.
After smashing the potatoes, drizzle them with olive oil and sprinkle with salt and pepper. Bake the potatoes at 400°F for about 20-25 minutes, flipping halfway through, until they’re golden and crispy. This gives the potatoes a crispy texture that adds an amazing crunch to the salad.
While the potatoes are baking, you can make the tzatziki sauce. In a large bowl, combine the Greek yogurt, grated cucumber, fresh dill, lemon juice, minced garlic, and salt and pepper to taste. Mix everything together until it’s well combined. The tzatziki sauce will add that refreshing, creamy, and tangy flavor that perfectly complements the crispy potatoes.
Once the potatoes are out of the oven and crispy, let them cool for a few minutes before tossing them in the tzatziki sauce. Assemble the salad by gently mixing the crispy smashed potatoes with the creamy tzatziki sauce. Serve immediately and enjoy this fresh and flavorful twist on potato salad!
Notes
- Make sure the potatoes are fully cooked and fork-tender before smashing them. Undercooked potatoes won’t smash well and may not crisp up properly in the oven.
- When smashing the potatoes, don’t press too hard, as you want them to stay in one piece while getting crispy edges.
- If you like your potatoes even crispier, feel free to bake them a bit longer, but keep an eye on them to prevent burning.
Serving Suggestions
This No Mayo Smashed Potato Tzatziki Salad is perfect on its own as a light side dish. It also pairs wonderfully with grilled meats, like chicken, beef, or lamb. Serve it at a BBQ or picnic alongside a fresh green salad for a well-rounded meal. For a fun variation, you can also add in some chopped red onions or fresh tomatoes for extra crunch and color!
Fun Fact
Tzatziki sauce, which is made from yogurt and cucumber, is not only delicious but also packed with probiotics, which are great for gut health! So, not only is this potato salad tasty, but it’s also a bit of a healthy treat.
Conclusion
This No Mayo Smashed Potato Tzatziki Salad is the perfect addition to your Labor Day or any summer gathering. With crispy potatoes and creamy tzatziki, it’s a light, refreshing, and flavorful dish that will stand out from the usual mayo-filled potato salads. It’s simple, easy to make, and absolutely delicious. Trust me, once you try this twist on the classic potato salad, you’ll never go back! Enjoy!
