Smashed Pot Tzatziki Salad

• servings: 4 servings

Ingredients

2 lbs baby yellow potatoes, scrubbed⁣

1 tb olive oil⁣

2 cups greek yogurt⁣

4 cloves garlic, mashed⁣

1 lemon, zested and juiced⁣

1/3 cup dill, finely chopped⁣

6 Persian cucumbers, finely chopped or 1 large English cucumber⁣

8 pieces cooked bacon, chopped⁣

1/3 cup chives, finely chopped⁣

1/2 tsp kosher salt⁣

1/2 tsp ground black pepper⁣

Directions

Bring large pot of water to a boil. Add potatoes and boil for 10-12 minutes or until fork tender. Remove potatoes from the water and let them dry on a towel.

Next, preheat oven to 425F. Line the potatoes on a parchment lined baking sheet - you will have to work in batches. Be sure to give them space on the baking sheet because you will be smashing them. Gently take the bottom of a cup (or other flat kitchen item) and gently smash each potato (as shown in the video). Drizzle with olive oil and sprinkle with salt and pepper. Bake for 45-50 minutes, gently flipping the potatoes at the half way mark. If your potatoes are golden and crispy before the 45-50 minute mark, remove from the oven, and if they aren’t, simply keep them in longer! Remove tray/s from the oven and let cool.

Next, in a large bowl, add the yogurt, garlic, lemon zest, lemon juice, and dill. Mix together until well combined and then add the cucumbers, bacon, chives, and the crispy potatoes. Gently toss to coat well, so you don’t fully break apart the potatoes.

Taste and adjust salt and pepper as necessary and enjoy! ⁣