Crispy Smashed Potato Tzatziki Salad (Greek-Inspired & Easy to Make)

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crispy smashed potato tzatziki salad (a greek-inspired twist you’ll crave)

if you’ve never folded crispy smashed potatoes into creamy, garlicky tzatziki… you’re about to meet your new obsession.

this dish is a fun, comforting twist on a greek classic.

as someone with 100% greek roots, tzatziki has always been a staple in my kitchen.

cool, tangy, herby, and packed with flavor — it’s the kind of dip that goes with everything.

but instead of serving it next to roasted potatoes or pita, we’re folding it all together into one irresistible salad that’s crunchy, creamy, salty, and fresh in every bite.

the taste + texture

this salad hits all the right notes:

you’ve got crispy, golden smashed potatoes that are soft on the inside and crunchy around the edges.

the tzatziki is cool and creamy, with just the right amount of garlic, fresh dill, and lemon for a refreshing bite.

the mix of warm roasted potatoes and chilled tzatziki creates an addictive contrast — it’s cozy and bright at the same time.

how to make it

the recipe is so simple but packed with flavor:

• boil small gold potatoes until tender
• smash them flat and roast them until the edges are golden and crisp
• while they bake, mix up a quick tzatziki using real whole milk yogurt, grated cucumber, lemon juice, garlic, dill, and olive oil
• let the potatoes cool slightly, then gently fold them into the tzatziki
• garnish with more dill, a squeeze of lemon, or thinly sliced red onion if you’re feeling fancy

the whole thing comes together in about an hour, and it’s worth every minute.

a greek-inspired twist

tzatziki is a greek classic, usually served on the side.

but this version takes those familiar, comforting flavors and turns them into a full salad — no need for extras.

the textures, the herbs, the yogurt — they all stay true to traditional tzatziki, but the potatoes make it heartier, a little rustic, and honestly, just really fun to eat.

how to make it vegan

you can totally make this plant-based by swapping the dairy yogurt for a thick, unsweetened coconut yogurt. l

ook for a coconut yogurt with minimal ingredients and a tangy flavor — cocojune, culina, and even forager unsweetened plain coconut yogurt all work great.

to make the forager extra thick and creamy, you can even stir in a tablespoon of ground flaxseed or a small spoon of tahini. great flavor, same vibe — just dairy-free.

substitutions

• yogurt: use dairy-free if needed (coconut or cashew-based work best)
• cucumber: english cucumber is ideal, but any kind works — just be sure to squeeze out the water
• dill: if you’re not a fan, try fresh mint or parsley for a slightly different twist
• garlic: raw garlic adds a bold bite — you can roast it first if you prefer it milder

how to store it

leftovers store surprisingly well! keep the salad in an airtight container in the fridge for up to 3 days.

the potatoes may soften slightly, but the flavor gets even better.

if you want to keep the potatoes crisp, store the tzatziki and potatoes separately and mix just before serving.

if you like Crispy Smashed Potato Tzatziki Salad (Greek-Inspired & Easy to Make), you’ll also love these other recipes of mine!

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are you going to make my Crispy Smashed Potato Tzatziki Salad (Greek-Inspired & Easy to Make)!?

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