Golden Crispy Potato Salad with Tzatziki

Jump to Recipe

Crispy potato salad with tzatziki is roasted baby potatoes tossed warm with a cold cucumber-yogurt sauce instead of the usual mayo dressing. The potatoes go into a hot oven cut-side down so they get deep golden and crisp at the edges, while the center stays soft. The tzatziki cools everything down with garlic, lemon, and fresh dill.

I make this when I want a potato salad that doesn’t feel heavy. There’s no mayo here, just yogurt, so it tastes lighter but still creamy.

The trick is timing. If you toss hot potatoes straight into cold tzatziki, the sauce turns thin and the crisp edges go soft fast. Let the potatoes cool for a few minutes first and they’ll hold their crunch a lot longer.

This works as a side for grilled chicken or lamb, or on its own with warm pita.

Why You’ll Love This Recipe

• Potatoes go crisp in the oven, no frying needed
• Tzatziki is made from scratch in under 10 minutes
• Works warm, at room temp, or straight from the fridge
• Lighter than mayo-based potato salad but still creamy

Ingredient Notes

• Baby potatoes: Yukon gold or a similar waxy potato holds its shape and crisps well. Cut larger ones into even 3-4 cm pieces so they roast at the same rate.
• Greek yogurt: Use full-fat plain yogurt for the creamiest tzatziki. Low-fat works too but the sauce will taste thinner.
• Cucumber: Grate it and squeeze out the liquid in a clean towel. Skipping this step gives you watery tzatziki.
• Fresh dill: Fresh is best here for a bright, grassy note. Dried dill works in a pinch but use half the amount.
• Red onion: Slice it thin so it doesn’t overpower the potatoes. Soak in cold water for 5 minutes first if you want a milder bite.
• Kalamata olives: Optional, but they add a salty contrast to the creamy tzatziki. Green olives work as a substitute.

Golden Crispy Potato Salad with Tzatziki

Crispy roasted baby potatoes tossed with a homemade cucumber-yogurt tzatziki, fresh dill, and red onion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Salad

Cuisine: Mediterranean

Calories: 198

Ingredients Method Notes

Ingredients

  

Potatoes

• 900 g baby potatoes, halved / 2 lbs; Yukon gold or similar waxy potato
• 3 tbsp olive oil
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1/2 tsp smoked paprika optional, for color

Tzatziki

• 1 cup Greek yogurt, full-fat / 240 g
• 1/2 cucumber medium; grated and squeezed dry
• 1 garlic clove minced
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 2 tbsp fresh dill chopped
• 1/4 tsp salt

Toppings

• 1/4 cup red onion thin sliced
• 1 tbsp fresh dill for garnish
• 1/4 cup kalamata olives pitted and halved, optional

Method

 

Roast the potatoes

1. Heat the oven to 220 C / 425 F and line a 33 x 46 cm / 13 x 18 inch sheet pan with parchment.
2. Toss the potatoes with the olive oil, salt, pepper, garlic powder, and smoked paprika. Spread them cut side down in a single layer, leaving space between pieces so they don't touch and steam instead of crisping.
3. Roast for 30 to 35 minutes, flipping once halfway through, until the potatoes are deep golden and crisp at the edges and fork-tender in the center.

Make the tzatziki

1. While the potatoes roast, grate the cucumber and squeeze it dry in a clean kitchen towel to remove the excess water.
2. In a mixing bowl, stir together the Greek yogurt, squeezed cucumber, minced garlic, lemon juice, olive oil, chopped dill, and salt until smooth.

Assemble the salad

1. Let the potatoes cool on the pan for 5 minutes. Tossing them straight from the oven into the tzatziki will thin out the sauce and soften the crisp edges.
2. Transfer the potatoes to a large bowl and toss gently with about half of the tzatziki.
3. Spread the potatoes on a serving platter, dollop the remaining tzatziki over the top, and scatter with red onion, extra dill, and olives if using.
4. Serve warm or at room temperature.

Notes

• Cut potatoes into even 3-4 cm pieces for consistent roasting.
• Squeeze grated cucumber dry before mixing into the yogurt.
• Let potatoes cool 5 minutes before tossing with tzatziki.
• Keep tzatziki and potatoes stored separately if making ahead.
• Taste tzatziki before serving and adjust salt or lemon.

Tips for Success

• Cut potatoes into even pieces so they all finish roasting at the same time.
• Spread potatoes in a single layer without crowding, or they’ll steam instead of crisping.
• Squeeze the grated cucumber dry before mixing it into the yogurt, or the sauce turns watery.
• Let roasted potatoes cool for 5 minutes before tossing with tzatziki to keep the crisp edges intact.
• Taste the tzatziki before serving and add a pinch more salt or lemon if it tastes flat.

Variations

• Add crumbled feta on top for a saltier, tangier version of this potato salad.
• Swap the smoked paprika for za’atar and toss the potatoes with it before roasting.
• Stir chopped roasted red pepper into the tzatziki for a smoky, slightly sweet twist.

Storage and Reheating

This salad tastes best right after you toss the warm potatoes with the tzatziki, since the crisp edges soften once they sit in the fridge with the sauce on them.

If you want to make it ahead, store the roasted potatoes and the tzatziki in separate containers in the fridge for up to 3-4 days.

When you’re ready to serve, reheat just the potatoes in a 200 C / 400 F oven or air fryer for 8-10 minutes until crisp again, then toss with the cold tzatziki right before eating.

Serving Suggestions

This potato salad works well next to grilled chicken thighs, lamb chops, or a simple piece of pan-seared fish. The cool tzatziki cuts through richer grilled meat nicely.

For a lighter meal, I serve it with warm pita, a wedge of lemon, and a simple tomato-cucumber salad on the side.

It also holds up fine on a buffet table since it tastes good warm or at room temperature, so it’s an easy one to bring to a potluck.

FAQ

Why aren’t my potatoes crispy in this potato salad?

The most common reason is a crowded pan. If the potato pieces touch each other on the sheet pan, they steam instead of roasting, and you lose the crisp edges. Spread them in a single layer, cut side down, with space between pieces, and roast at 220 C / 425 F for 30-35 minutes until deep golden.

Can I use sour cream instead of Greek yogurt in the tzatziki?

Yes, sour cream works as a substitute for Greek yogurt in this tzatziki, though the sauce will taste slightly less tangy and a bit richer. Use the same amount, 1 cup / 240 g, and still squeeze the grated cucumber dry so the sauce doesn’t turn watery.

Can I make the tzatziki ahead for this crispy potato salad?

Yes, tzatziki actually tastes better after sitting for an hour or two, since the garlic and dill have time to mellow into the yogurt. Store it in the fridge for up to 3-4 days in a sealed container, separate from the potatoes, and stir before using.

What goes well with crispy potato salad and tzatziki?

Grilled chicken, lamb chops, or a simple piece of pan-seared fish all pair well with this potato salad, since the cool tzatziki balances out richer grilled meat. Warm pita and a tomato-cucumber salad also work if you want to keep the meal light.

Is crispy potato salad with tzatziki gluten free?

Yes, this recipe is gluten free as written, since it’s just potatoes, olive oil, yogurt, cucumber, garlic, and herbs. Just double check any olives or spice blends you add, since some flavored varieties can contain gluten-based additives.

What’s the difference between this and a classic Greek potato salad?

A classic Greek potato salad usually has boiled potatoes tossed in olive oil, lemon, and herbs, without any yogurt sauce. This version roasts the potatoes for a crisp texture instead of boiling them, and adds a cucumber-yogurt tzatziki on top for a creamier, cooler finish.

If you enjoyed this, try

• our Soft Greek Lemon Yogurt Cake with Lemon Syrup Soak