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No-Mayo Crispy Smashed Potato Tzatziki Salad

 June 12, 2024

There’s no better addition to your summertime picnics or backyard BBQs than a creamy potato salad, and this recipe may just be the best one yet! Introducing my No-Mayo Crispy Smashed Potato Tzatziki Salad, a creamy, herby potato salad that is bursting with flavor. Plus, it’s made with greek yogurt, not mayonnaise, so it’s packed with protein!

When it comes to summertime salads, nothing beats the potato salad. I mean, what could be better than crispy potatoes, tossed with a creamy dressing, herbs, and all of the fixings? Potato salad is delicious, and my potato salad might just be the best one yet. I know everyone says that, but here are three reasons why…

1. It’s packed with protein

Instead of being filled with mayo, this potato salad get its creaminess from greek yogurt. Not only does it give that same, creamy, potato salad flavor and texture that you know and love, but the greek yogurt is a healthier option that packs in the protein. Which means, you’ll feel fuller, longer! And if you’re wondering why this recipe doesn’t use mayo (aside from the protein boost from the yogurt), the answer is simple: I just don’t like it!

2. The potatoes are crispy and smashed

There’s nothing worse than biting into a soggy potato salad, and this recipe is the key to preventing that. Instead of using cubed potatoes, these potatoes are smashed flat, ensuring that all edges are nice and crispy. This helps prevent the potatoes from getting soggy when the creamy tzatziki is added.

3. This potato salad is loaded with ingredients

… And if you know me, then you’ll know that I believe the key to any good salad is to ensure that it’s filled with lots of things. From the chopped cucumbers in the tzatziki, to the fresh dill and lemon, and the finishing of chopped chives and bacon, there are so many delicious elements to this potato salad. You’re going to love them!

What You Need to Make This Crispy Smashed Potato Salad

  • Baby Yellow Potatoes: Baby yellow potatoes are small and softer, making them perfect for the smashed potatoes. Other potatoes will take longer to cook, so I recommend sticking to only the baby yellow potatoes.
  • Olive Oil: Olive oil is full of healthy fats, making it the perfect for this healthy summertime recipe.
  • Greek Yogurt: Instead of using mayonnaise, this recipe uses greek yogurt. Why? Greek yogurt is packed with protein, helping you to stay fuller, longer.
  • Garlic: I always recommend using fresh garlic, whenever possible. It adds the best flavor!
  • Lemon: You’ll need both the juice and zest of one lemon for this recipe.
  • Dill: Fresh dill adds a bright flavor to this potato salad. Don’t skip it!
  • Persian Cucumbers: I like using Persian cucumbers, since they’re small and crunchy. However, you can also use an English cucumber, if you prefer.
  • Bacon: Who doesn’t love the addition of crispy, salty bacon in a creamy potato salad? Pick your favorite bacon and use it in this recipe – even turkey bacon works well!
  • Chives: Chives add a bright and delicious flavor to this recipe.
  • Kosher Salt & Ground Black Pepper: A little salt and pepper adds the perfect flavor to this potato salad!
A baking tray lined with parchment paper, topped with seasoned, smashed baby potatoes sprinkled with herbs and spices. Surrounding the tray are small bowls containing various ingredients and seasonings, including a bowl of whole baby potatoes.
Boil the potatoes for 10-12 minutes, then add them to a baking sheet. Next, use the bottom of a cup to smash the potatoes. Once all of the potatoes have been smashed, drizzle them with olive oil, followed by a sprinkle of sea salt and ground black pepper. Transfer the potatoes to the oven and allow them to bake for 45-50 minutes

How to Make This Picnic-Friendly Potato Salad

To make this potato salad, start by bringing a large pot of water to a boil, on the stove. Next, wash the potatoes. Then, once the water is boiling, add the potatoes to the pot and allow them to cook for 10-12 minutes, or until they’re fork-tender. Once the potatoes have softened, remove them from the water and allow them to cool on a towel.

Next, preheat your oven to 425 F. Line a baking sheet with parchment paper and transfer the potatoes onto it. You may have to work in batches or use multiple baking sheets, in order to account for all of the potatoes. Be sure to give them plenty of space, so that you can smash the potatoes.

Next, use the bottom of a cup to smash the potatoes. Once all of the potatoes have been smashed, drizzle them with olive oil, followed by a sprinkle of sea salt and ground black pepper. Transfer the potatoes to the oven and allow them to bake for 45-50 minutes, gently flipping them at the halfway mark so that they cook evenly. Once they’re done, they should be golden and crispy. Remove them from the oven and allow them to cool.

Next, in a large bowl, mix together the greek yogurt, mashed garlic, lemon zest, lemon juice, and dill. Then, add in the cooked and chopped bacon, cucumbers, chives, and the cooled, crispy potatoes. Mix once again so that the ingredients are fully combined. Be gentle, so that the potatoes don’t break. Once the potato salad is done, serve and enjoy!

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on InstagramTikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.

** Photography by Tanya Pilgrim
A plated dish of creamy potato salad garnished with crispy bacon bits, diced cucumbers, and chopped herbs. A wooden spoon rests in the salad, and the plate is placed on an orange cloth with some green plates and small dishes nearby.
gluten-free/Grain Free

No-Mayo Crispy Smashed Potato Tzatziki Salad

No ratings yet
Nicole Modic
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
SERVES 4 Servings
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There's no better addition to your summertime picnics or backyard BBQs than a creamy potato salad, and this recipe may just be the best one yet! Introducing my No-Mayo Crispy Smashed Potato Tzatziki Salad, a creamy, herby potato salad that is bursting with flavor. Plus, it's made with greek yogurt, not mayonnaise, so it's packed with protein!

Ingredients

  • 2 Pounds Baby Yellow Potatoes scrubbed clean
  • 1 Tablespoon Olive Oil
  • 2 Cups Greek Yogurt
  • 4 Cloves Garlic mashed
  • 1 Lemon zested and juiced
  • Cup Dill finely chopped
  • 6 Persian Cucumbers finely chopped – or, substitute 1 large English cucumber
  • 8 Pieces Bacon cooked and chopped
  • Cup Chives finely chopped
  • ½ Teaspoon Kosher Salt
  • ½ Teaspoon Ground Black Pepper

Instructions

  • To make this potato salad, start by bringing a large pot of water to a boil, on the stove.
  • Next, wash the potatoes. Then, once the water is boiling, add the potatoes to the pot and allow them to cook for 10-12 minutes, or until they're fork-tender.
  • Once the potatoes have softened, remove them from the water and allow them to cool on a towel.
  • Next, preheat your oven to 425 F.
  • Line a baking sheet with parchment paper and transfer the potatoes onto it. You may have to work in batches or use multiple baking sheets, in order to account for all of the potatoes. Be sure to give them plenty of space, so that you can smash the potatoes.
  • Next, use the bottom of a cup to smash the potatoes.
  • Once all of the potatoes have been smashed, drizzle them with olive oil, followed by a sprinkle of sea salt and ground black pepper.
  • Transfer the potatoes to the oven and allow them to bake for 45-50 minutes, gently flipping them at the halfway mark so that they cook evenly.
  • Once they're done, they should be golden and crispy. Remove them from the oven and allow them to cool.
  • Next, in a large bowl, mix together the greek yogurt, mashed garlic, lemon zest, lemon juice, and dill.
  • Then, add in the cooked and chopped bacon, cucumbers, chives, and the cooled, crispy potatoes. Mix once again so that the ingredients are fully combined. Be gentle, so that the potatoes don't break.
  • Once the potato salad is done, serve and enjoy!

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