Smashed Potato Salad – Little Sunny Kitchen

This easy Smashed Potato Salad with Tzatziki is crispy and creamy at the same time, with roasted potatoes an amazing dill dressing. Perfect for a BBQ or a dinner side dish, you might never go back to regular potato salad again!

The concept of smashed potatoes is one that I’m a big fan of, but I don’t think I would have thought to make a salad out of smashed potatoes if I hadn’t seen a delicious recipe from Stella at Hungry Happens go viral on tiktok earlier this year.

Oh my gosh! Smashed Potato Salad is a brilliant idea! Not only is it delicious, and filled with satisfying textures, but the recipe is so simple to execute.

Baby potatoes are boiled and then smashed onto a cookie sheet and baked until they are crispy on the outside and creamy in the middle.

Toss the crispy potatoes with my thick and flavorful Tzatziki sauce made with dill, yogurt and cucumbers, and you’ll swear that you’ve reached potato salad Nirvana!

Smashed Potato Salad Highlights

• Crispy Roasted Potatoes — This is an extra step that you wouldn’t usually take when making potato salad, but after we boil the baby potatoes, we’re going to smush them and roast them with olive oil, salt, and pepper until they are perfectly roasted with crisp edges.
• The Best Tzatziki Sauce — The dressing for smashed potato salad is adapted from my tzatziki dipping sauce, and it’s so good with potatoes. It gives this salad a Mediterranean feel that everyone will love.
• Serving Options — You can serve this salad while the potatoes are still warm from the oven or put it in the fridge and serve it cold. It’s completely delicious either way!

Key Ingredients

Here’s what you need to make this viral potato salad recipe:

Complete list of ingredients and amounts can be found in the recipe card below.

• Potatoes: It’s very important that you choose small baby potatoes for this recipe. We want them to have thin, tender skins and be creamy. I’m using white baby potatoes, but you could also use red potatoes.
• Olive Oil: To coat the potatoes before roasting, choose regular olive oil rather than extra virgin since we’re using it at fairly high heat.
• Mayonnaise and Greek Yogurt: To make an extra creamy tzatziki sauce for this potato salad, it’s best to use regular, full-fat versions of each.
• Cucumber and Red Onion: to add some fresh crunch.
• Lemon, Garlic, and Dill: for that classic Greek Tzatziki flavor!

How To Make Smashed Potato Salad

First, preheat your oven to 400°F (200°C) or 180°C for a fan oven.

Recipe Tips

• Roast until crispy. The exact amount of time that it takes to cook the smashed potatoes will depend on the size of the potatoes and how thin you’ve smashed them. Add extra time if they don’t look ready yet when the timer goes off!
• Serve warm or at room temperature. I don’t like to chill smashed potato salad before serving it. Let the potatoes cool slightly, then mix everything up!
• Serve the day you make it. For this dish, you want the potatoes to be crispy, so it’s important to serve the potato salad right away or within a handful of hours. If stored longer, the potatoes will get soft.
• English cucumbers are best since they have very few seeds. If you’re using a regular cucumber, remove the seeds so that the dressing doesn’t get watery.
• Remember to reserve some potatoes for topping! To add another level of crispy texture, keep some of the smashed potatoes out of the salad until the last minute. Yum!

Storing Tips

If you have leftovers, they can be stored in the refrigerator for up to three days. Try to eat this potato salad the day that you make it, though – it’s so much more delicious when it’s fresh!

What To Serve With Smashed Potato Salad

This special potato salad will go perfectly with all of your favorite grilling recipes this summer. Need a new favorite? I have some amazing grilled meals for you to try!

Recipe FAQs

What else can I add to Smashed Potato Salad?

Anything that you might like in a traditional potato salad can work in this recipe! Instead of the Tzatziki, try the zesty dressing that I use in my Deviled Egg Potato Salad. You can also add tasty things like bacon bits, hard-boiled eggs, chopped dill pickles, or chopped celery to the dressing.

How do I make vegan smashed potato salad?

It’s easy to make vegan smashed potato salad! Simply replace the mayo and yogurt with your favorite vegan alternatives! This recipe is already vegetarian, as written. Enjoy!

Can I make smashed potatoes with full-sized potatoes?

While you technically could use large potatoes cut into pieces to make smashed potatoes, I don’t recommend it. Full sized potatoes are starchy and more watery, while baby potatoes have a firmer, waxier texture that is much better for this method.

This delicious and easy Smashed Potato Salad with Tzatziki sauce is a total potato salad game-changer! Make this for your next BBQ, or bring it to a potluck, and be sure to Pin the recipe so you can find it again.

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

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Smashed Potato Salad with Tzatziki

Prep Time: 15 minutes mins

Cook Time: 30 minutes mins

Total Time: 45 minutes mins

Smashed Potato Salad with a creamy and cool tzatziki dressing has the most amazing flavors and textures, and is super simple to make.

4 Servings

Smashed Potato Salad with a creamy and cool tzatziki dressing has the most amazing flavors and textures, and is super simple to make.

Equipment

• Large mixing bowl

• Baking Sheets

Instructions

• Preheat your oven to 400°F (200°C), or 180°C for a fan oven.

• In a large pot, bring salted water to a boil. Add the baby potatoes and cook until they can be easily pricked with a fork, about 8 minutes.

• Drain the potatoes well, and transfer them to 2 half-size rimmed baking sheets lined with parchment paper.

• Using the bottom of a clean glass, gently smash each potato until flattened.

• Drizzle or spray olive oil over the smashed potatoes and season with kosher salt and ground black pepper.

• Bake in the preheated oven for 15-20 minutes or until the potatoes are crispy.

• While the potatoes are baking, prepare the tzatziki sauce. In a bowl, combine Greek yogurt, mayonnaise, minced garlic, kosher salt, ground black pepper, fresh dill, red onion, and cucumber. Mix well.

• Once the potatoes are crispy, remove them from the oven and let them cool slightly.

• In a large mixing bowl, add the crispy smashed potatoes (reserve a few for garnish) and the tzatziki sauce. Gently toss to combine.

• Transfer the smashed potato salad to a serving dish. Garnish with the reserved crispy smashed potatoes and some fresh dill. Serve immediately.

Notes:

• Roast until crispy. The exact amount of time that it takes to cook the smashed potatoes will depend on the size of the potatoes and how thin you’ve smashed them. Add extra time if they don’t look ready yet when the timer goes off!
• Serve warm or at room temperature. I don’t like to chill smashed potato salad before serving it. Let the potatoes cool slightly, then mix everything up!
• Serve the day you make it. For this dish, you want the potatoes to be crispy, so it’s important that you serve the potato salad right away, or at least within a handful of hours. If stored longer, the potatoes will get soft.
• English cucumbers are best, since they have very few seeds. If you’re using a regular cucumber, remove the seeds so that the dressing doesn’t get watery.
• To Store: Keep leftovers in an airtight container in the fridge for up to 3 days.

Nutrition Information

Calories: 337kcal, Carbohydrates: 44g, Protein: 9g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 5g, Trans Fat: 0.03g, Cholesterol: 8mg, Sodium: 990mg, Potassium: 1092mg, Fiber: 5g, Sugar: 4g, Vitamin A: 56IU, Vitamin C: 47mg, Calcium: 82mg, Iron: 2mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Little Sunny Kitchen