This crispy smashed potato salad is a fresh, herby and tangy take on a potato salad. Far from a traditional potato salad, this version combines crispy roasted smashed potatoes with a dairy free tzatziki style yoghurt dressing, packed full of fresh herbs. This fresh and crispy potato salad is so full of texture you’ll love it as an addition to your table or BBQ.
This recipe is one of those viral ones you may have seen on TikTok but as soon as I saw it, I just knew I was going to be trying this one at home! Like many viral recipes that take on a life of their own, I’ve seen more variations than I can recall, so I don’t know the original creator. If you do, please let me know in the comments.
But regardless, this is my dairy free version of the crispy smashed potato salad which combines my favourite crispy smashed potatoes with a delicious yoghurt based dressing which is loosely based on my dairy free tzatziki. It’s a combo that you just know is going to taste good!
Now you know I love my classic dairy free potato salad – this does not replace that nor do I think it’s comparable. This is a crunchy, creamy, tangy delicious potato salad that sits in its own world and while I love to just eat it on its own as a full meal, it’s also delicious with some air fryer chicken breast or air fryer steak for a more balanced meal.
Key Ingredients
This recipe is essentially two in one, we have the crispy smashed potatoes followed by the tzatziki style dressing.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Potatoes – I like to use baby potatoes here as they are the perfect size when smashed and have my ideal crispy to fluffy ratio. You can use bigger ones if you want, they’ll just be more fluffy and take a bit longer to bake.
- Dairy free yoghurt – for the best results, look for a thick, Greek-style yoghurt. I personally prefer oat or soy based yoghurt but coconut yoghurt works well. Just make sure to get a plain, unsweetened one for this recipe.
- Cucumber – you want roughly half of a large cucumber that’s been grated. You can use a continental or Lebanese cucumber as I don’t find too much difference in the flavour.
- Dill – I love using fresh dill in this potato salad as I think it helps give that classic tzatziki flavour but you can also use fresh parsley or even chives if you prefer.
- Lemon juice – a big squeeze of fresh lemon juice is essential to really brighten up this salad. You can adjust the amount based on how tangy you want the sauce.
- Dijon mustard – the addition of the mustard to the dressing just gives a delicious tang that I love in potato salads without being overpowering. You can use wholegrain mustard instead if you like.
Equipment and Tools
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- Baking Trays – good quality baking trays are an absolute must if you’re cooking a lot at home, and these NordicWare baking sheets are the best I’ve ever owned. While they are expensive they are insanely good quality and do not warp – I wish I had upgraded sooner!
Step-By-Step Instructions
As mentioned before, this is essentially two recipes in one as we need to start by making the potatoes. These do take some time but it’s mostly hands off – just make sure you’ve prepared ahead of time.
I have a whole post dedicated to making smashed potatoes, so head over there if you’re looking for a more in-depth look at the process. Put simply, we’re going to start by boiling the potatoes so they are soft and then drain them and pat them dry with paper towels.
Add the potatoes to an oiled baking tray or two – ensuring there is enough space between as they are smashed. Using a measuring cup, glass or another flat-bottomed object, gently press down to smash each one. Drizzle the tops with a little more olive oil, and season with salt and pepper.
Roast the potatoes for 45 minutes to 1 hour, depending on the size of your potatoes and your oven. They’re ready when they’re golden brown and super crispy (I usually find closer to the 1 hour mark is best for me).
While the potatoes are roasting, make the dressing. In a large bowl, combine the Greek-style yoghurt, grated cucumber, chopped dill, lemon juice, and Dijon mustard. Give it a really good mix and season to taste with salt and pepper. Set aside in the fridge until ready to use as this is going to allow the flavours to mix and develop. Basically – it will taste so much better with this resting time.
Once the potatoes are crisp and golden, roughly chop them into bite-sized pieces and add to the bowl with the dressing (or throw them in whole and break them apart with your spoon) and toss gently to coat.
Garnish with extra dill and serve immediately while the potatoes are still warm and crispy.
How to store smashed potato salad
This salad is best enjoyed fresh while the potatoes are warm and crispy. However, leftovers can be stored in an airtight container in the fridge for up to 3 days. The potatoes will soften slightly as they sit and absorb some of the liquid from the dressing, but the flavour will still be delicious.
I’ve been known to just eat spoonful’s of this salad cold from the container in the fridge as a little snack when I feel hungry.
Recipe FAQs
Yes, if you want to do some prep ahead of time to minimize the hands-on time before serving, you can boil and smash the potatoes, then store them in the fridge (uncooked) for up to 24 hours. Roast them just before serving for the best texture. The dressing can also be made in advance and kept chilled.
You can, and it’s still delicious but the texture won’t be the same. The potatoes will soften as they cool, and absorb some of the liquid from the dressing. It’s still really delicious and I love to eat the leftovers cold, but for the best experience, serve while warm and crispy.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More potato recipes:
Dairy Free Mashed Potatoes
Oven Baked Potato Wedges with Herb Mayo
Crispy Salt and Vinegar Smashed Potatoes
Air Fryer Potatoes
Smashed Potato Salad
Equipment
Ingredients
For the smashed potatoes:
- 1 kilogram baby white potatoes
- 2-3 tablespoons olive oil
- Salt & pepper
For the dressing:
- 1 cup dairy free Greek-style yoghurt
- 1 cup grated cucumber
- 2 tablespoons chopped fresh dill
- 1-2 tablespoons lemon juice to taste
- 2 teaspoons Dijon mustard
- Salt and pepper to taste
Instructions
- Add the potatoes to a large saucepan and cover with water. Place over medium-high heat and bring to a boil (keep an eye on it to prevent boiling over). Boil for 30 minutes, or until the potatoes are cooked through and a fork or metal skewer slides in easily. Drain well and pat dry with a clean tea towel.
- Preheat the oven to 200°C (400°F). Lightly drizzle some olive oil over two large baking trays. Place the potatoes on the trays and, using a glass or another flat-bottomed object, gently press down to smash each one. Drizzle the tops with a little more olive oil, season with salt and pepper, and gently move the potatoes around to ensure they’re evenly coated in oil.
- Roast in the preheated oven for 45 minutes to 1 hour, depending on the size of your potatoes and your oven. They’re ready when they’re golden brown and super crispy.
- While the potatoes are roasting, make the dressing. In a large bowl, combine the Greek-style yoghurt, grated cucumber, chopped dill, lemon juice, and Dijon mustard. Mix well, then season to taste with salt and pepper. Set aside in the fridge until ready to use.
- Once the potatoes are crisp and golden, roughly chop them into bite-sized pieces and add to the bowl with the dressing.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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