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 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.
Ingredients
Servings: 6–8 (makes 8 cups)
Directions
Active:
30 mins|
Total: 1 hour 45 mins
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Step 1
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.
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Step 2
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.
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Step 3
Drain the potatoes, transfer to the prepared sheet pan and set aside until cool enough to handle. 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.
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Step 4
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.
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Step 5
Make the dressing: While the potatoes are roasting, in a large bowl, whisk together the yogurt, cucumber, pickles, mayonnaise, onion, dill, garlic, lemon juice, vinegar and mustard until combined.
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Step 6
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.
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.
