Description
This Mediterranean roasted potato salad combines crispy roasted potatoes with a creamy Greek yogurt and cucumber dressing packed with fresh herbs and lemon. It is refreshing, hearty, and perfect as a side dish or light meal.
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)
- 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
- Black pepper to taste
Instructions
- 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 into a single layer and roast for 35 to 40 minutes until golden and crisp. Let cool until warm or room temperature.
- Grate the cucumber using the large holes of a box grater. Squeeze out most of the excess water with your hands.
- In a large bowl, combine the grated cucumber, Greek yogurt, tahini, remaining 1 tablespoon olive oil, lemon juice, grated garlic, green onions, dill, salt, and black pepper. Stir until smooth and creamy.
- Add the cooled roasted potatoes to the dressing and toss gently until evenly coated.
- Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed. Serve immediately.
Notes
- Parsley can be used instead of dill for a different herb flavor.
- For extra crunch, top with toasted pine nuts or sunflower seeds.
- This salad tastes best slightly warm or at room temperature.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 5 g
- Sodium: 640 mg
- Fat: 21 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 12 mg
