Roasted Potato Salad
Servings: 4 to 6 people
- 2 pounds (900 g) potatoes Yukon Gold or similar, peeled and diced
- 3 tablespoons olive oil
- 1 cup (250 g) Greek yogurt full-fat preferred
- 2 tablespoons (30 g) tahini or mayonnaise
- 1½ packed cups (250 g) 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 (15 g) dill chopped or parsley
- 1 teaspoon salt and black pepper to taste
- 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.
Substitutions
- 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
