WaPo Food section 7/31/24
Smashed Potato Salad With Tzatziki Dressing
6 to 8 servings (makes 8 cups)
This TikTok-inspired recipe uses the crispy texture of smashed
potatoes to create an unorthodox but delicious potato salad. The
creamy, cooling dressing is based on tzatziki, featuring a combination
of Greek yogurt, cucumber, dill and lemon juice, but dill pickles and red
onion add another pop of briny, acidic flavor. Though it’s a bit of a time
investment, most of the cooking is hands-off, and the unique texture of
the salad is worth the wait. It’s a twist on tradition that is sure to be a hit
at cookouts, barbecues and potlucks.
Storage: The texture of the salad is best when fresh, but you can
refrigerate leftovers for up to 4 days.
Active time: 30 mins; Total time: 1 hour 45 mins
Adapted by editorial aide Anna Luisa Rodriguez from Hungry
Happens and Allrecipes.
Ingredients
For the potatoes
l 3 pounds baby potatoes, scrubbed
l 1 tablespoon plus 1/ 2 teaspoon fine salt, divided
l 3 tablespoons olive oil
l 1/ 2 teaspoon garlic powder
l 1/ 4 teaspoon freshly ground
black pepper
For the dressing
l 2/ 3 cup plain Greek yogurt, preferably whole-milk
l 1/ 2 cup seeded and finely chopped cucumber
l 1/ 2 cup finely chopped dillpickles
l 1/ 3 cup mayonnaise
l 1/ 3 cup finely chopped red onion
l 1/ 4 cup finely chopped fresh dill, plus more for garnish
l 1 garlic clove, minced or finely grated
l 2 tablespoons fresh lemon juice (from 1 lemon)
l 2 teaspoons red wine vinegar
l 1 teaspoon Dijon mustard
Steps
l Make the potatoes: Position a rack in the middle of the oven and preheat to 425 degrees.
Line a large sheet pan with parchment paper or a silicone baking mat.
l In a large (at least 6-quart), lidded pot, combine the potatoes with 1 tablespoon of the
salt, and add enough cold water to cover the potatoes by about 1 inch. Set the pot over
high heat, cover with a lid and bring to a boil. Uncover and reduce the heat to medium, or
as needed, so the water is at a lively simmer, and cook until the potatoes are very tender
and easily pierced with a fork, 15 to 20 minutes.
l Drain the potatoes, transfer to the prepared sheet pan and set aside until cool enough to han-
dle. Using the bottom of a glass or measuring cup, carefully and slowly crush each potato to
1/ 4-inch thickness, doing your best to keep them intact. Brush the tops of the potatoes with
the olive oil and season with the remaining 1/ 2 teaspoon of salt, the garlic powder and
pepper.
l Transfer the potatoes to the
oven and roast for about
55 minutes, or until crispy and
golden brown. Let cool on the
pan for 10 to 15 minutes.
l Make the dressing: While the
potatoes are roasting, in a large
bowl, whisk together the yo-
gurt, cucumber, pickles, may-
onnaise, onion, dill, garlic, lem-
on juice, vinegar and mustard
until combined.
l Once the potatoes are cool
enough to handle, cut them in
half or bite-size pieces and add
to the dressing. Toss to coat
evenly. Garnish with dill and
serve.
l Substitutions: For a richer
potato salad >> use sour cream
in place of Greek yogurt, or a
combination of equal parts
Greek yogurt and mayonnaise.
Red wine vinegar >> white
wine vinegar or apple cider
vinegar. Vegan? >> Use vegan
mayonnaise and plant-based
yogurt. Instead of red onion >>
try scallions or shallots. Dill >>
parsley or chives.
Nutrition | Per serving (1 cup), based on 8:
257 calories, 29g carbohydrates, 6mg
cholesterol, 13g fat, 5g fiber, 5g protein,
2g saturated fat, 309mg sodium, 3g sugar
Recipe tested by Anna Luisa Rodriguez;