Greek Smashed potato salad Recipe

If you are seeking something in the lines of meat free Monday, you can guarantee that these spuds will be one of the top 5 faves, either as a side or even the main dish.

Recipe by: Monicia Horne


  • X1 pack baby potatoes
  • 1 cup pitted olived
  • ½ cup sundried tomatoes, chopped
  • ¼ cup capers, drained
  • 1 red onion, thinly sliced
  • ¼ fresh dill, chopped
  • 1-2 discs feta cheese, crumbled
  • For the dressing
  • 1 cup Clover Authentikos Greek style yoghurt, plain flavour
  • 1 tsp chopped garlic
  • Juice and zest of 1 lemon
  • 1 tsp honey
  • 1 tbsp fresh chives, chopped
  • 1 tbsp olive oil
  • salt and pepper to taste

How To Make Greek Smashed potato salad

  1. Add potatoes to a pot and fill up with enough water to cover the potatoes.
  2. Bring to a boil and cook until tender.
  3. Once tender, drain the water and place the potatoes onto a baking tray and drizzle with olive oil.
  4. Slightly smash the potatoes using a glass or potato masher, to flatten the potatoe.
  5. Drizzle with more olive oil if needed and season with salt and pepper.
  6. Roast in the oven for 10-15 minutes, until golden brown.
  7. Whisk together the ingredients for the dressing.
  8. Once the roast smashed potatoes have slightly cooled, place onto a platter and add the toppings.
  9. Drizzle over the dressing to serve.

Chefs Tip: Boiling the potatoes first instead will make the cooking process go quicker. You can also try this with larger potatoes.

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