Mediterranean Roasted Potato Salad with Greek Yogurt and Cucumber Recipe
A vibrant Mediterranean Roasted Potato Salad featuring golden roasted Yukon Gold potatoes tossed in a creamy Greek yogurt and tahini dressing, flavored with fresh cucumber, dill, lemon, and garlic for a refreshing and satisfying side dish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Potatoes
- 2 pounds Yukon Gold potatoes, peeled and diced
- 3 tablespoons olive oil, divided
- 1 teaspoon salt
- Black pepper, to taste
Dressing
- 1 cup full-fat Greek yogurt
- 2 tablespoons tahini (or mayonnaise)
- 1½ packed cups cucumber, grated (about 9 ounces)
- 2 tablespoons lemon juice, fresh
- 1 to 2 cloves garlic, grated
- 2 green onions, thinly sliced
- ½ cup fresh dill, chopped (or parsley)
Instructions
- Roast the Potatoes: Preheat your oven to 425°F (220°C). Place the diced potatoes on a large baking sheet and toss them with 2 tablespoons of olive oil, 1 teaspoon of salt, and black pepper to taste. Spread them out in a single layer and roast for 35 to 40 minutes until the potatoes turn golden and crispy on the edges. Allow them to cool on the tray until warm or at room temperature.
- Prepare the Cucumber: Grate the cucumber using the large holes of a box grater to get coarsely shredded pieces. Squeeze out most of the excess water from the grated cucumber using your hands to prevent the salad from becoming watery.
- Make the Dressing: In a large mixing bowl, combine the squeezed grated cucumber, Greek yogurt, tahini, 1 tablespoon olive oil, fresh lemon juice, grated garlic, sliced green onions, chopped dill, and a pinch of salt and pepper. Stir together until the mixture is smooth and creamy, blending all the fresh flavors harmoniously.
- Assemble Salad and Serve: Add the cooled roasted potatoes to the bowl with the dressing. Gently toss everything together to coat the potatoes evenly with the creamy dressing. Taste and adjust seasoning with additional salt or lemon juice if needed. Serve immediately for the best texture and flavor.
Notes
- Use Yukon Gold potatoes for their creamy texture and ability to roast well.
- Squeezing the cucumber well is essential to avoid a watery salad.
- Full-fat Greek yogurt gives the salad a rich and creamy consistency; substitute low-fat if desired but the texture will differ.
- Tahini can be substituted with mayonnaise if you prefer a milder flavor.
- Can be served warm or at room temperature, but is not recommended cold as the potatoes lose texture.
- Leftovers can be refrigerated for up to 2 days; reheat gently or serve cold as a different variation.
