This roasted potato salad is a simple, satisfying dish with bold Mediterranean flavors, fresh cucumber, and a creamy, garlicky yogurt dressing.
For more potato salad recipes, try our Greek yogurt potato salad, Greek potato salad, and no-mayo potato salad.
Why you’ll love this roasted potato salad!
Louise and I make this roasted potato salad when we want something full of bold Mediterranean flavor 🥔. It’s not just another potato salad. It has that mezze platter, Mediterranean feast feeling.
It’s not about perfect texture. It’s about how everything comes together in the bowl.
You get olive oil roasted potatoes tossed in a creamy, garlicky tzatziki-style sauce with tahini. Think dill, lemon, and fresh cucumber. It’s rich, fresh, and deeply satisfying 🌿, with no mayonnaise needed.
This dish reminds me of the plates I used to eat in Berlin. Those casual Lebanese and Turkish spots where the garlic sauce and vegetables mix together in the best way. A bit messy, but incredibly good.
It’s made with wholesome, everyday ingredients. It’s naturally rich in fiber and healthy fats, with some protein from the yogurt. Best served right after mixing, when the sauce is creamy and light ✨
P.S. If you love Mediterranean-style meals, try serving this with hummus, falafel burgers, pita bread, baba ganoush, or roasted eggplant.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Potatoes: Yukon Golds give a creamy inside and hold their shape well. Substitute red potatoes or baby potatoes for a similar crispy roasted potato salad feel.
- Olive oil: adds flavor and helps the potatoes roast evenly. Substitute avocado oil or any neutral oil you like.
- Greek yogurt: makes the base creamy and tangy. Substitute low-fat Greek yogurt or Skyr for even more protein, or use a plant-based yogurt.
- Tahini: adds a rich, nutty depth. Substitute mayonnaise for a more classic taste or try cashew butter for a milder flavor.
- Cucumber: brings freshness and light texture. Substitute grated zucchini or finely chopped celery.
- Lemon juice: adds brightness and balance. Substitute red wine vinegar or apple cider vinegar.
- Garlic: gives that bold, savory kick. If you are sensitive to garlic, use garlic-infused oil or skip it.
- Green onions: add a mild onion flavor. Substitute chives or finely diced red onion.
- Dill: classic in a mediterranean potato salad. Substitute parsley, mint, or a mix of soft herbs.
- Salt and black pepper: enhance all the flavors. Adjust to taste.
How to Make Roasted Potato Salad
Step 1: Roast the potatoes
Preheat the oven to 425°F (220°C).
Peel and cut the potatoes into bite-size pieces. Add them to a large sheet pan. Toss with olive oil, salt, and black pepper.
Spread them out in a single layer so they have space around them. Roast for about 35 – 40 minutes, or until golden and tender.
Let them cool on the pan until just warm or at room temperature. This helps the sauce stay creamy when you mix everything together.
Step 2: Prep the cucumber
While the potatoes cook, grate the cucumber using the large holes of a box grater.
Squeeze the cucumber gently with your hands to remove most of the excess water, but not all of it. A little moisture helps keep the dressing smooth and creamy, not too thick.
Step 3: Make the dressing
In a large bowl, stir together the grated cucumber, Greek yogurt, tahini, olive oil, lemon juice, grated garlic, green onions, dill, salt, and black pepper.
Mix until smooth and creamy. The dressing should taste fresh, bright, and a little garlicky.
This is what gives this roasted potato salad with tzatziki its creamy, tangy flavor.
Step 4: Toss and serve
Add the cooled potatoes to the bowl and toss gently until well coated.
Taste and adjust with more salt, pepper, or lemon juice if needed.
Serve right away for the best texture. This easy roasted potato salad is at its best when freshly mixed, while the potatoes are tender and the sauce is light and creamy.
Tips
- Salt in layers: season the potatoes well before roasting, and taste the sauce too. This keeps the flavors balanced.
- Don’t overcrowd the pan: give the potatoes space so they roast evenly and don’t steam.
- Let the potatoes cool slightly: if they are too hot, the yogurt sauce can turn thick too quickly.
- Squeeze the cucumber, but not too much: remove excess water, but leave a little moisture so the sauce stays creamy.
- Taste and adjust at the end: a small squeeze of lemon or pinch of salt can bring everything together.
- Serve it fresh: this salad is at its best right after mixing, when the texture is light and creamy.
- If you are cooking for mixed diets: you can swap the Greek yogurt for a plant-based yogurt.
- Make ahead smartly: roast the potatoes and prepare the sauce in advance, store them separately, then toss together just before serving for the best texture.
Frequently Asked Questions
Store leftovers in an airtight container in the fridge for up to 2 days. Keep in mind the sauce will thicken, so you can stir in a little water or lemon juice before serving.
Yes, but for best texture, store the roasted potatoes and dressing separately. Mix them just before serving to keep the salad light and creamy.
It’s made with wholesome ingredients like olive oil, yogurt, and fresh herbs, making it a lighter, more balanced option compared to traditional versions.
Yes. You can skip it or replace it with a spoon of mayonnaise or a drizzle of olive oil for richness.
This salad is perfect as part of a simple Mediterranean-style meal. Serve it with dishes like hummus, falafel, or warm pita bread. It also pairs well with roasted eggplant, baba ganoush, or a fresh salad like fattoush or Turkish shepherd’s salad. For something more filling, add a side of Mediterranean couscous salad or a chickpea-based dish to turn it into a complete, satisfying spread.
Yes, you can, but the texture will be different.
Boiled potatoes make the salad softer and closer to a classic potato salad.
If you try it this way, boil the potatoes in well-salted water until just tender. Let them cool, then peel, dice, and mix with the sauce.
More Mediterranean Salads to Try
- Mediterranean Salad
- Greek Chickpea Salad
- Greek Cucumber Salad
- Mediterranean Couscous Salad
- Mediterranean Farro Salad
- Mediterranean Bowl
- Fattoush
- Turkish Shepherd’s Salad
For even more ideas, browse our Mediterranean diet recipes or our Best Salad Recipes compilations.
If you try this Roasted Potato Salad Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Roasted Potato Salad
Ingredients
- 2 pounds potatoes Yukon Gold or similar, peeled and diced
- 3 tablespoons olive oil
- 1 cup Greek yogurt full-fat preferred
- 2 tablespoons tahini or mayonnaise
- 1½ packed cups cucumber grated with the large holes of a box grater (about 9 ounces)
- 2 tablespoons lemon juice fresh
- 1 to 2 cloves garlic grated
- 2 green onions thinly sliced
- ½ cup dill chopped or parsley
- 1 teaspoon salt and black pepper to taste
Instructions
- Roast the potatoes: Preheat the oven to 425°F (220°C).Add 2 pounds potatoes (diced) to a large baking sheet. Toss with 2 tablespoons olive oil, 1 teaspoon salt, and pepper.Spread in a single layer. Roast for 35 to 40 minutes until golden.Let them cool on the tray until warm or at room temperature.
- Prep the cucumber: Grate 1½ packed cups cucumber using the large holes of a box grater.Squeeze out most of the water with your hands.
- Make the dressing: In a large bowl, combine the squeezed cucumber, 1 cup Greek yogurt, 2 tablespoons tahini, 1 tablespoon olive oil, 2 tablespoons lemon juice, 1 to 2 cloves garlic (grated), 2 green onions, ½ cup dill (chopped), some salt, and pepper. Stir until smooth and creamy.
- Assemble and serve: Add the cooled potatoes to the bowl. Toss gently to coat. Taste and adjust with more salt or lemon juice if needed. Serve right away.
Notes
- Potatoes → Yukon Gold, Red potatoes, baby potatoes
- Olive oil → Avocado oil, any neutral oil
- Greek yogurt → Low-fat Greek yogurt, Skyr, plant-based yogurt
- Tahini → Mayonnaise, cashew butter
- Cucumber → Grated zucchini, finely chopped celery
- Lemon juice → Red wine vinegar, apple cider vinegar
- Garlic → Garlic-infused oil, omit
- Green onions → Chives, finely diced red onion
- Dill → Parsley, mint, mixed soft herbs
- Salt in layers → season potatoes before roasting + taste the sauce
- Don’t overcrowd → space = crispy, not steamed
- Cool slightly → too hot = sauce thickens too fast
- Cucumber control → squeeze lightly, keep a bit of moisture
- Final taste check → lemon or salt to bring it together
- Serve fresh → best right after mixing
- Mixed diets → swap in plant-based yogurt if needed
- Make-ahead smart → store potatoes & sauce separately, combine last minute
- Storage → keep leftovers in the fridge (airtight) up to ~2 days; stir and refresh with a squeeze of lemon before serving
- Sodium note → nutrition sodium is estimated; actual intake is usually lower since some salt stays on the tray, bowl, and mixing tools
Nutrition
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Excellent recipe