Home » Recipes » Course » Salads » Crispy Smashed Potato Salad with Tzatziki

Crispy Smashed Potato Salad with Tzatziki

Apr 16, 2024 | 0 comments

Swapping regular boiled potatoes for crispy smashed potatoes in this salad is a serious game-changer. Tossed with refreshing tzatziki sauce, crispy bacon and zingy herbs, this easy salad is one you’ll reach for again and again.

Smashed potato salad in a pink bowl with chives scattered on top.

When I first saw this idea doing the rounds on social media, I wasn’t convinced. Surely, the lovely crispy potatoes you just spent time creating would immediately go soggy when mixed with a dressing? But surprisingly, they don’t.

This is my twist on the viral smashed potato salad recipe made famous on TikTok. Using tzatziki as the dressing is – in my humble opinion – an absolute game-changer and I am annoyed it’s taken me so long to try it! It’s the perfect light, zesty dressing here. You’ve got the freshness of the cucumber, zest of the lemon and creaminess of lovely Greek yogurt. It pairs PERFECTLY with the crispy potatoes and other ingredients in the salad.

While there’s an extra step here in comparison with your regular potato salad, it’s worth it. Smashing and roasting the potatoes give the salad a much-needed textural boost and it’s a lovely twist on the classic. It’s also lovely warm, cold or at room temperature, so it’s super versatile.


Ingredients for smashed potato salad laid out and labelled.
  • Baby potatoes. You want them to be reasonably small and uniform if possible, but don’t worry too much.
  • Tzatziki. Use store-bought for ease, but I promise it’s SUPER easy to make it yourself and it’ll taste so much better. You just need thick Greek yogurt, a cucumber, lemon, garlic and salt. Use coconut yogurt or another plant-based yogurt for a vegan version.
  • Chives. Swap these for basil, flat-leaf parsley, cilantro or mint if you like.
  • Scallions. You could use a finely diced red onion in place of the scallions, but I personally am not a raw onion fan so always use scallions instead. They’re not as harsh in flavour so I prefer them, but use onion if you prefer.
  • Bacon. There’s nothing quite like crunchy, salty little bites of crispy bacon throughout a salad, but you can leave the bacon out for a vegetarian version.
  • Pickled jalapenos. These bring a lovely spicy, vinegary flavor to the salad which helps to cut through the creamy yogurt. We’re not using a lot so it’s not too spicy, but you could swap in regular dill pickles instead for a similar flavour.

How to make it

Start by getting your potatoes boiling in a large pot of well-salted water. Once you can pierce your potatoes easily with a fork, drain them. Arrange the potatoes on a lined oven tray, then use the bottom of a glass to flatten – or smash – them into the tray.

Drizzle them with olive oil and a little salt, then transfer to the oven to get gorgeously crispy. While they’re cooking, you can prep all your salad ingredients so it’s quick and easy to assemble when they’re ready.

Mix your tzatziki dressing, chop the scallions, chives and jalapenos and cook the bacon until super crispy. Once the potatoes are golden and crispy, remove them from the oven. Add them into a large mixing bowl with the rest of the salad ingredients, apart from the tzatziki dressing.

PRO TIP: I like to tear the potatoes into smaller pieces as I add them to the bowl, just so they’re a little easier to eat with a fork.

Add a couple of heaped spoonfuls of the tzatziki and mix it through the potatoes. Add more dressing if you’d like your salad super coated, otherwise, I like to serve the rest of the tzatziki on the side for dipping. Enjoy right away, while crispy and crunchy.

Got a question?

What else could I add to the salad?

You can absolutely play around here! Add herbs like flat-leaf parsley, cilantro (coriander), basil, oregano or mint, or you could add finely diced red onion. Swap the jalapenos for chopped sundried tomatoes, roasted red bell peppers or jarred artichokes.

What can I serve with the salad?

This is a lovely one to serve at a barbecue or garden party along with a spread of salads (try it with something fresh and zingy like this Asian cabbage slaw or rainbow chopped salad). It’s also great with grilled meat, I love pairing it with miso grilled chicken, honey harissa chicken, charred peanut butter chicken or lamb koftas.

Can I make the salad in advance?

Leftovers are lovely – it’ll keep for 3 to 4 days in the fridge. If you’re making it for a party or entertaining, you can make all the elements earlier in the day (or even the day before!) and then mix everything when you’re ready to serve. The tzatziki will be fine for a week in the fridge.

If you make this recipe, I’d love to hear from you! You can leave me a comment below.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Smashed potato salad in a pink bowl with chives scattered on top.

Crispy Smashed Potato Salad with Tzatziki

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Kate Phillips
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Diet: Low Calorie


Swapping regular boiled potatoes for crispy smashed potatoes in this salad is a serious game-changer. Tossed with refreshing tzatziki sauce, crispy bacon and zingy herbs, this easy salad is one you’ll reach for again and again.

Use store-bought tzatziki if you like, but it’s super quick and easy to make it yourself.


Units Scale

For the salad –

  • 2lbs/1kg baby potatoes
  • Salt
  • 2 tablespoons olive oil
  • 6 slices of streaky bacon
  • 4 scallions (spring onions)
  • Small bunch of garlic chives
  • 1/4 cup pickled jalapenos

For the tzatziki dressing –

  • 1/2 large cucumber
  • 1 teaspoon salt
  • 1 cup thick Greek or Greek-style yogurt
  • 1 lemon, juiced and zested
  • 2 garlic cloves, crushed
  • Black pepper


  1. Boil the potatoes. Heat your oven to 430F/220C. Add the potatoes to a large pot, then cover with cold water. Add a very good pinch of salt (at least 1 tablespoon), then set over high heat and bring to a boil. Cook for about 12 minutes, until you can easily pierce the potatoes with a fork. Drain the potatoes, then return them to the now-empty pot.
  2. Smash the potatoes. Drizzle two oven trays with olive oil, then arrange the drained potatoes on the trays. Use a glass to squash the potatoes flat (smashing them). Try to make sure there’s a little space in between each potato, so they can cook evenly. Drizzle more olive oil on top, then sprinkle a little salt over each potato.
  3. Roast the potatoes. Transfer the smashed potatoes to the oven, and roast for 30 minutes, flipping them over halfway through the cooking time, until they’re super crispy and golden.
  4. Make the tzatziki dressing. While the potatoes are cooking, grate your cucumber into a colander set over a bowl. Sprinkle with 1 teaspoon of salt and mix it through the cucumber. Use the back of a spoon to press the grated cucumber, squeezing as much liquid as possible into the bowl underneath. Once you think you’ve squeezed most of the water out, mix the grated cucumber with the yogurt, crushed garlic, lemon juice, zest and a good grind of black pepper. Taste, then add a little more salt if needed.
  5. Prepare the salad ingredients. Cook the bacon in a small pan over medium-high heat until super crispy, and finely chop the jalapenos, scallions and chives.
  6. Mix the salad. Once the potatoes are super crispy, you’re ready to mix the salad. Add the potatoes, jalapenos, crispy bacon, scallions and chives to a large mixing bowl. I like to tear the potatoes into smaller pieces, just so they’re a little easier to eat with a fork. Dollop a couple of heaped spoonfuls of the tzatziki dressing into the bowl, and mix to combine. Add a little more dressing if you like it saucier. Transfer to a serving platter or bowl, and serve with the rest of the tzatziki on the side.


INGREDIENT NOTES: Skip the bacon to make the salad vegetarian. Swap the chives for mint, basil, flat-leaf parsley or cilantro. I recommend making your on tzatziki for the best flavour, but a good store-bought tzatziki will work too.

STORAGE INSTRUCTIONS: The salad keeps well, for about 3 days in the fridge. It’s great cold, and the potatoes do stay reasonably crispy. If you’re making it for a party, I recommend not mixing the dressing through the salad until you’re ready to serve, just to make sure everything stays super crispy.

SERVING SUGGESTIONS: This is a perfect summery side or salad to take a long to barbecues and garden parties. I love serving it as part of a salad spread – it’s great alongside a crunchy Asian slaw, broccoli crunch salad or rainbow chopped salad. Pair it with grilled meat – miso grilled chicken, lamb koftas or honey harissa chicken is great, or as a side to juicy lamb burgers.

  • Prep Time: 15
  • Cook Time: 35
  • Category: salads
  • Method: oven
  • Cuisine: american


  • Serving Size: 300g
  • Calories: 328
  • Sugar: 5g
  • Sodium: 1005.7mg
  • Fat: 18.4g
  • Saturated Fat: 5.6g
  • Unsaturated Fat: 11.8g
  • Trans Fat: 0g
  • Carbohydrates: 30.8g
  • Fiber: 4.5g
  • Protein: 11g
  • Cholesterol: 24.7mg


I’m Kate, the creator behind Dished. I love creating flavour packed, simple (ish) recipes for you, designed for every day and special occasions.





This e-book includes my absolute favourite fakeaway recipes (popular takeaway dishes you can make at home!)

Leave a comment & rate this recipe

your email will not be published


Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star