No-Mayo Crispy Smashed Potato Tzatziki Salad

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.

3.67 from 3 votes

No-Mayo Crispy Smashed Potato Tzatziki Salad

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!

Course Main Course, Salad, Side Dish

Cuisine American

Diet Gluten Free

Keyword gluten-free, Grain Free

Prep Time 10

Cook Time 20

Total Time 30

Servings Servings

Calories 294kcal

Author Nicole Modic

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!

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