Crispy Smashed Potato Salad with Creamy Tzatziki

Crispy Smashed Potato Salad with Creamy Tzatziki

This smashed potato salad is the perfect balance of crispy, creamy and fresh. Golden roasted potatoes are lightly smashed and baked until crispy, then tossed with chickpeas, herbs and a tangy vegan tzatziki.


The result is a hearty plant-based dish that feels comforting while still fresh and vibrant. It works beautifully as a main meal or as a shareable side for gatherings.


The creamy tzatziki made with plant-based yogurt adds brightness and Mediterranean flavour, while chickpeas boost the protein and make the dish more satisfying.

Crispy Smashed Potato Salad with Creamy Tzatziki

Healthythandi

Servings

2–3 as main 4 as side

Prep Time

15 minutes

Cook Time

25 minutes

Cuisine

Mediterranean-inspired

Crispy smashed potatoes tossed with chickpeas and a creamy vegan tzatziki. A fresh Mediterranean-inspired plant-based dish.

Crispy Smashed Potato Salad with Creamy Tzatziki

Ingredients

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    • 6–8 baby potatoes

    • (or medium waxy potatoes, cut into chunks)

    • Olive oil

    • Salt and black pepper

    • Optional seasonings:

    • Smoked paprika

    • Za’atar

    • Garlic powder

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    • ½ cup grated cucumber (water squeezed out)
    • 1 cup plain unsweetened yogurt (coconut or soy)
    • 1–2 garlic cloves, minced
    • 1 tbsp lemon juice
    • 1 tbsp olive oil
    • 1–2 tbsp chopped dill or mint
    • Salt to taste

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    • 1 cup cooked chickpeas
    • ½ red onion, thinly sliced or pickled
    • Cherry tomatoes, halved (optional)
    • Fresh parsley or dill
    • Lemon wedges for serving

    Method

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      1. Place potatoes in a pot of salted water.

      2. Boil for 10–12 minutes until fork-tender.

      3. Drain and allow them to steam dry for a few minutes.

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      1. Preheat oven to 220°C.

      2. Place potatoes on a baking tray.

      3. Drizzle with olive oil and season with salt, pepper, garlic powder and paprika or za’atar if using.

      4. Lightly smash each potato with the back of a spoon.

      5. Roast for 20–25 minutes, flipping halfway through, until crispy and golden.

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      1. In a bowl combine:

      2. • grated cucumber

      3. • yogurt

      4. • garlic

      5. • lemon juice

      6. • olive oil

      7. • herbs

      8. • salt

      9. Mix well until creamy.

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      1. In a large bowl combine:

      2. • warm roasted potatoes

      3. • chickpeas

      4. • red onion

      5. Add the tzatziki and toss gently to coat.

      6. Fold in cherry tomatoes and fresh herbs.

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      1. Transfer to a serving bowl.

      2. Finish with:

      3. • drizzle of olive oil

      4. • fresh herbs

      5. • squeeze of lemon juice

      6. Serve warm or at room temperature.
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