Two pale jade smoothies in clear glasses, topped with a swirl of yogurt, tiny dill fronds, mint ribbons, cucumber half-moons, cracked pepper, crumbled feta, and a glossy drizzle of olive oil.

Spring Green Potato Mezze Smoothie

Name: Spring Green Potato Mezze Smoothie
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 7 oz new potatoes scrubbed and cut into chunks; 1 small Persian cucumber roughly chopped; 1/2 cup plain Greek yogurt chilled; 1/4 cup chilled kefir or buttermilk chilled; 2 oz feta crumbled; 2 tbsp fresh dill chopped; 1 tbsp fresh mint leaves plus extra for garnish; 1 tbsp fresh parsley chopped; 1 small scallion roughly chopped; 1 tbsp freshly squeezed lemon juice freshly squeezed; 1 tsp lemon zest finely grated; 1/2 clove small garlic clove grated; 3 tbsp cold water plus more as needed; 1 tbsp extra-virgin olive oil plus extra for garnish; 1/4 tsp flaky salt plus more to taste; 1/8 tsp black pepper plus extra for garnish

Silky savory smoothie with new potatoes, herbs, cucumber, feta.

Category Smoothie

Prep 15 minutes

Cook 12 minutes

Style Mediterranean

Technique Boiling

Diet Friendly Vegetarian

Daily recipe · May 10, 2026

A little about this dish

This savory Mediterranean-inspired smoothie leans into spring with tender new potatoes, cucumber, yogurt, dill, mint, and lemon for a silky, cool blend that feels fresh rather than heavy. The potatoes add luxurious body without making the drink starchy, while olive oil and feta bring depth and a beautiful, restaurant-style finish.

Ingredients (for 2)

New potatoes — 7 oz — scrubbed and cut into chunks
Small persian cucumber — 1 — roughly chopped
Plain greek yogurt — 1/2 cup — chilled
Chilled kefir or buttermilk — 1/4 cup — chilled
Feta — 2 oz — crumbled
Fresh dill — 2 tbsp — chopped
Fresh mint leaves — 1 tbsp — plus extra for garnish
Fresh parsley — 1 tbsp — chopped
Small scallion — 1 — roughly chopped
Freshly squeezed lemon juice — 1 tbsp — freshly squeezed
Lemon zest — 1 tsp — finely grated
Small garlic clove — 1/2 clove — grated
Cold water — 3 tbsp — plus more as needed
Extra-virgin olive oil — 1 tbsp — plus extra for garnish
Flaky salt — 1/4 tsp — plus more to taste
Black pepper — 1/8 tsp — plus extra for garnish

Preparation

Step 1 — 🥔💧🔥

Put the new potatoes in a small saucepan, cover with cold water, add a pinch of salt, and bring to a boil. Simmer for 10 to 12 minutes until very tender.
Step 2 — 🫧🥔❄️

Drain the potatoes well and spread them on a plate or tray. Let them cool for 10 minutes, then chill until no longer warm.
Step 3 — 🌿🥒🧀

Reserve a little dill, mint, cucumber, and feta for garnish before blending.
Step 4 — blender🥔🥒

Add the cooled potatoes, Persian cucumber, Greek yogurt, chilled kefir or buttermilk, feta, dill, mint leaves, parsley, scallion, lemon juice, lemon zest, garlic, cold water, olive oil, flaky salt, and black pepper to a blender.
Step 5 — ⚡🥛✨

Blend on high for 45 to 60 seconds until smooth and silky. Add a little more cold water if you want a thinner texture.
Step 6 — 🧂🍋❄️

Taste and adjust with more salt, lemon juice, or pepper if needed. Chill for 5 to 10 minutes for the best texture.
Step 7 — 🥛🌿🫒

Pour into 2 clear glasses. Top with a swirl of yogurt, the reserved herbs, cucumber, extra feta, extra mint, extra olive oil, and extra black pepper.

A final fox tip

Think of this as a drinkable mezze plate: elegant, herbaceous, and unexpectedly satisfying. For a vegan version, use unsweetened plant yogurt, omit the feta, and add a few soaked almonds for richness. To make it even more striking on camera, chill the glasses first and garnish with a tiny line of lemon zest over the yogurt swirl.