Why You’ll Love Mediterranean Roasted Potato Salad With Greek Yogurt Recipe
This recipe is fresh, creamy, and satisfying without feeling heavy. Roasting the potatoes gives them a golden, slightly crisp texture, while the Greek yogurt dressing adds cool, tangy flavor. It is perfect as a side dish for grilled meats, seafood, sandwiches, or a simple vegetarian meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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
2 tablespoons fresh lemon juice
1 to 2 cloves garlic, grated
2 green onions, thinly sliced
½ cup chopped dill or parsley
1 teaspoon salt
Black pepper, to taste
Directions
Preheat the oven to 425°F (220°C). Add the diced potatoes to a large baking sheet and toss with 2 tablespoons olive oil, salt, and black pepper. Spread them in a single layer and roast for 35 to 40 minutes, or until golden and tender. Let the potatoes cool until warm or room temperature.
Grate the cucumber using the large holes of a box grater, then squeeze out most of the liquid with your hands.
In a large bowl, combine the squeezed cucumber, Greek yogurt, tahini, remaining 1 tablespoon olive oil, lemon juice, grated garlic, green onions, dill, salt, and pepper. Stir until smooth and creamy.
Add the cooled roasted potatoes to the bowl and gently toss until coated. Taste and adjust with more salt, pepper, or lemon juice if needed. Serve right away.
Servings and timing
This recipe makes 4 servings. It takes about 55 minutes total, including 35 to 40 minutes of roasting time.
Variations
Use parsley instead of dill for a milder herb flavor. Swap tahini for mayonnaise if you prefer a more classic creamy dressing. Add crumbled feta, chopped olives, roasted red peppers, or a pinch of smoked paprika for extra Mediterranean flavor. For more protein, serve it with grilled chicken, chickpeas, or salmon.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. This salad is best served chilled or at room temperature. If reheating, warm the potatoes gently before adding the yogurt dressing, since Greek yogurt can separate when heated.
FAQs
Can I make this potato salad ahead of time?
Yes. You can roast the potatoes and make the dressing ahead of time, then combine them shortly before serving.
Can I serve this salad cold?
Yes. It tastes great chilled, warm, or at room temperature.
What kind of potatoes work best?
Yukon Gold potatoes work especially well because they roast beautifully and have a creamy texture.
Can I leave the potato skins on?
Yes. Leaving the skins on adds texture and saves prep time.
Can I use mayonnaise instead of tahini?
Yes. Mayonnaise will make the dressing richer and more classic in flavor.
How do I keep the dressing from getting watery?
Squeeze as much liquid as possible from the grated cucumber before mixing it into the dressing.
Can I use dried dill?
Yes, but fresh dill gives the best flavor. Use a smaller amount of dried dill because it is more concentrated.
Is this recipe vegetarian?
Yes. This roasted potato salad is vegetarian.
Can I add feta cheese?
Yes. Crumbled feta adds a salty, tangy flavor that pairs well with the yogurt dressing.
How long does it last in the fridge?
It will keep well for up to 3 days in an airtight container.
Conclusion
Mediterranean roasted potato salad with Greek yogurt is a fresh, creamy, and flavorful side dish that feels both comforting and light. With golden roasted potatoes, crisp cucumber, lemon, garlic, and herbs, it is an easy recipe to serve for lunch, dinner, cookouts, or meal prep.
