What else could I add to the smashed potato salad?

You can absolutely play around here! Try adding more fresh herbs like flat-leaf parsley, cilantro (coriander), basil, oregano, or mint, or you could add finely diced red onion. Swap the jalapeños for chopped sundried tomatoes, roasted red peppers, capers, or jarred artichokes. I love throwing in crumbled or cubed feta, too - or you could add easy marinated feta .

What can I serve with the smashed potato salad?

This is a lovely one to serve at BBQs, garden parties, or summer meals. It works wonderfully in a spread of salads (try it with something fresh and zingy like this crunchy Asian cabbage slaw or rainbow chopped salad). It's also great with grilled meat. I love pairing it with miso grilled chicke n , honey harissa grilled chicken , charred peanut butter chicken , or juicy lamb koftas .

Can I make the salad in advance?

You can! The salad keeps well for 3 to 4 days in the fridge, and leftovers are just as great cold. If you're making it for a party or gathering, prep all the elements earlier in the day (or even the day before!) and then combine everything when you're ready to serve. The tzatziki will keep for up to a week in the fridge.

Crispy Smashed Potato Salad with Tzatziki

Description

Once you try crispy smashed potatoes in a salad, there’s no going back. Roasted until golden and crunchy, they bring serious texture and flavor, especially when they’re tossed with creamy tzatziki sauce, crispy bacon, and loads of fresh herbs. It’s light but satisfying, and easy to make. A fabulous crowd-pleasing side that’ll have your guests immediately asking for the recipe.

Ingredients

Units Scale

For the salad -

2 pounds (1kg) baby potatoes (try to choose small, evenly sized ones)
Salt
2 tablespoons olive oil
6 slices bacon
4 scallions (spring onions)
Small bunch of chives
1/4 cup pickled jalapeños

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

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Instructions

Boil the potatoes. Preheat your oven to 425°F (220°C fan). Add the baby potatoes to a large pot, then cover with cold water. Add a big 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 empty pot.
Smash the potatoes. Drizzle two baking sheets with olive oil, then arrange the drained potatoes on the trays, leaving a little space between each. Use the bottom of a glass, or a potato masher, to gently press down and ‘smash’ each potato flat (smashing them). Drizzle more olive oil on top, then sprinkle a little salt over each potato.
Roast the potatoes. Transfer the smashed potatoes to the oven, and roast for 30 minutes, flipping them over halfway through the cooking time. They should be super crispy and golden brown when ready.
Make the tzatziki dressing. While the potatoes cook, grate your cucumber into a colander set over a bowl. Sprinkle with 1 teaspoon of salt and toss to combine. Use the back of a spoon to press down on the grated cucumber, squeezing as much liquid as possible into the bowl underneath. Once you think you’ve squeezed most of the water out, in a separate bowl, 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.
Prepare the salad ingredients. Cook the bacon in a small pan over medium-high heat until super crispy. Finely chop the pickled jalapeños, scallions, and chives.
Mix the salad. Once the potatoes are super crispy, you’re ready to mix the salad. Add the crispy 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 toss to combine. Add a little more dressing if you like it saucier.
Serve the salad. Transfer the salad to a serving platter or bowl, and serve with the rest of the tzatziki on the side.

Notes

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

STORAGE INSTRUCTIONS: The salad keeps well, for about 3 to 4 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 to BBQs 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, juicy 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

Nutrition

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