Go Back
Overhead view of crispy roasted potato salad topped with dollops of tzatziki, red onion, and fresh dill on a white platter

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
Cook Time 35 minutes
Total Time 55 minutes
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.