Preheat your oven to 425°F (220°C fan). Add the baby potatoes to a large pot, then cover with cold water. Add a big pinch of salt (at least 1 tablespoon), then set over high heat and bring to a boil. Cook for about 12 minutes, until you can easily pierce the potatoes with a fork. Drain the potatoes, then return them to the empty pot.

Drizzle two baking sheets with olive oil, then arrange the drained potatoes on the trays, leaving a little space between each. Use the bottom of a glass, or a potato masher, to gently press down and ‘smash’ each potato flat (smashing them). Drizzle more olive oil on top, then sprinkle a little salt over each potato.

Transfer the smashed potatoes to the oven, and roast for 30 minutes, flipping them over halfway through the cooking time. They should be super crispy and golden brown when ready.

While the potatoes cook, grate your cucumber into a colander set over a bowl. Sprinkle with 1 teaspoon of salt and toss to combine. Use the back of a spoon to press down on the grated cucumber, squeezing as much liquid as possible into the bowl underneath. Once you think you’ve squeezed most of the water out, in a separate bowl, mix the grated cucumber with the yogurt, crushed garlic, lemon juice, zest, and a good grind of black pepper. Taste, then add a little more salt if needed.

Cook the bacon in a small pan over medium-high heat until super crispy. Finely chop the pickled jalapeños, scallions, and chives.

Once the potatoes are super crispy, you’re ready to mix the salad. Add the crispy potatoes, jalapenos, crispy bacon, scallions, and chives to a large mixing bowl. I like to tear the potatoes into smaller pieces, just so they’re a little easier to eat with a fork. Dollop a couple of heaped spoonfuls of the tzatziki dressing into the bowl, and toss to combine. Add a little more dressing if you like it saucier.

Transfer the salad to a serving platter or bowl, and serve with the rest of the tzatziki on the side.