Crispy Potato Salad with Tzatziki
A crispy potato salad with a light, creamy mediterranean inspired sauce.
Servings: 8
Ingredients
- 24 ounces of baby potatoes
- olive oil
- sea salt, garlic powder and black pepper
- 1 cup of plain Greek yogurt
- 1/4 cup of mayonnaise
- 2 cloves of garlic, finely minced
- 2 tablespoons of fresh lemon juice
- 2 tablespoons of extra virgin olive oil
- 1 small cucumber, finely diced
- 1/4 cup of red onion, finely minced
- 1/4 cup of fresh dill, finely chopped
Instructions
- Preheat your oven to 425 degrees
- Bring a large pot of water to a boil
- Boil the baby potatoes for 8-10 minutes and then drain and pat dry
- Spread the potatoes out over a baking sheet and use a rolling pin or flat bottomed glass to smash the potatoes out flat
- Drizzle with olive oil and season generously with sea salt, garlic powder and black pepper
- Roast the potatoes in a 425 degree oven for 45-55 minutes or until the potatoes are quite crisp
- In a large bowl, combine 1 cup of plain greek yogurt with 1/4 cup of mayonnaise, 2 cloves of finely minced garlic, 2 tablespoons of fresh lemon juice, 2 tablespoons of extra virgin olive oil, 1 small finely chopped cucumber, 1/4 cup of finely chopped red onion, 1/4 cup of finely chopped fresh dill and a pinch of black pepper and set aside
- Once the potatoes are crisp, let them cool for a few minutes, roughly chop and transfer into the tzatziki sauce and toss to combine
- Store leftovers in an airtight container in the refrigerator