Smashed potato salad with tzatziki dressing

 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;