July 16, 2014

Tzatziki Roasted Potato Salad

Tzatziki Roasted Potato Salad

I am a bit of a mayo-phobe so I am always looking for substitutes when I make classics like chicken salad, potato salad, and the like. Usually I end up swapping regular mayo for a sauce that is heavy on yogurt or sour cream. They serve the same purpose, to moisten and flavor a dish, but tastes vastly different than mayonnaise to me. Last weekend I took my first crack at a mayo-free potato salad and made it with tzatziki sauce instead. My friend make Greek chicken skewers as the main course, so the cool cucumber-y salad was the perfect side.

To add extra oopmh to the salad I roasted the potatoes instead of boiling them. I like how roasting give the potatoes salty, crispy skins. In my opinion they hold up better to heavy sauces. I adapted the sauce from Ina Garten since it is easy to whip together at a moments notice and is incredibly easy. I’ve used this sauce for many things and it always turns out perfect!

The easy part of this dish is that the sauce can be made up to a few days in advance and stored in the fridge. Once the potatoes are cooled you toss it all together in a big bowl and enjoy the cool creamy salad for your meal. You can even store it in the fridge for a few hours if you aren’t ready to eat yet. The roast potatoes won’t get too soggy. In fact, they absorb a little extra flavor this way.

Tzatziki Roasted Potato Salad

Rating: 51

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 5 minutes

Yield: 4 to 6 servings

sauce recipe adapted from Ina Garten

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  • 4 pounds small white potatoes, washed and quartered
  • olive oil
  • 1 ¾ cup Greek yogurt
  • ¼ cup sour cream
  • 1 garlic clove, minced
  • 1 tablespoon champagne vinegar
  • 3 tablespoons lemon juice
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 1 English cucumber, seeded and shredded
  • 2 tablespoons finely minced dill


  1. Heat the oven to 425 degrees F. Toss the cut potatoes with the olive oil and place them in one even layer on a rimmed baking sheet lined with parchment paper. Roast for 50 minutes, toss and turning once at the halfway mark. The potatoes should be golden with crispy edges at the end of cooking. Remove from the oven and allow to cool.
  2. In a large bowl combine the yogurt, sour cream, garlic, vinegar, lemon juice, salt, and pepper and stir well. Squeeze any excess water out of the shredded cucumber and fold it into the mixture with the dill.
  3. Once the potatoes are to room temperature, fold them carefully into the yogurt sauce. Taste for seasonings and add more salt if necessary.

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