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!
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 Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
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
- ⅓ Cup Dill, finely chopped
- 6 Persian Cucumbers, finely chopped – or, substitute 1 large English cucumber
- 8 Pieces Bacon, cooked and chopped
- ⅓ 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!
Rate & review
SELECT A RATING and tell me what you think!
What others are saying
This did not come together for me. You take all the time making beautiful crispy potatoes and then immediately cover it in too much yogurt to appreciate. It just got worse and worse as my husband and I ate it. So many leftovers, and we dumped them all.
I am so sorry to hear that, Olivia! I appreciate you trying out the recipe and hope you enjoy some of my other recipes instead.
I loved this recipe so much! I make it for dinner parties all the time and it’s always such a hit! Thank you!!
I am so happy to hear that, Keren! Thank you so much for your review!!
This recipe was absolutely delicious!! Will definitely be remaking this !!
Not sure what Olivia is on about.. just add less of the tzatziki if you don’t want a lot of it 🙂