This Greek-inspired tzatziki potato salad features tender herb-roasted potatoes dressed with homemade tzatziki sauce and tossed with lots of crisp lettuce, crumbly feta, and pickled red onions.
Disclaimer: this is not a traditional Greek potato salad also known as Patatosalata – it is only Greek-inspired.
This ain’t your grandma’s potato salad, but dang if it isn’t gonna make you forget about the classic stuff for awhile.
We’re employing tons of creamy tzatziki dressing and ALL the Greek goodness to keep this potato salad on the lighter side and wow, does it ever work some magic.
A bowl of this will more than hold its own at all your cookouts this summer!
The best part about this potato salad is that it actually FEELS like a true salad-like salad, unlike the heavy mayonnaise-laden stuff.
Not hating on the classic mayo potato salad, by the way because I will always, always have a scoop alongside my burger, I’m no fool.
This Greek potato salad is just one of those salads you could have a bowl of for lunch and be perfectly satisfied. It’s something special.
This Potato Salad features…
- Tender herb-roasted baby potatoes
- A creamy, herby homemade tzatziki sauce
- Crisp lettuce, pickled red onion, and flavorful feta cheese
- Ready in under an hour and a lighter alternative to typically-heavy potato salad
Making The Potato Salad
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Yellow potatoes
- Olive oil
- Greek yogurt
- Lemon juice
- Romaine lettuce
- Feta cheese
- Pickled red onions
Choosing The Potatoes
We recommend using baby yellow potatoes for this recipe because we found that their waxy, buttery texture held up the best after roasting and tossing in the dressing.
If you don’t have yellow potatoes on hand, russet or red potatoes will also work fine in their place.
Tips for Perfect Potato Salad
- Cut potatoes into uniform size – ideally, you want 1-inch cubes which typically equates to quartering the baby potatoes, depending their size.
- Roast whole garlic with potatoes – this will get added to the tzatziki sauce later and adds a lovely nutty flavor to the salad.
- Use fresh ingredients in tzatziki – fresh herbs and lemon juice make a huge difference flavor-wise in the sauce!
- Serve salad immediately after dressing – this keeps the lettuce crisp and all the other ingredients fresh.
Try these ideas for a different twist on this potato salad.
- Add sweet potatoes – try roasting half sweet potatoes and half regular potatoes.
- Use a different green – spinach or arugula would work great in place of the romaine lettuce.
- Make it meaty – add 1/2 cup bacon bits for a meaty kick.
Make Ahead Instructions
Follow these instructions for make-ahead tips.
- Roast the potatoes – the potatoes may be roasted and stored in refrigerator up to 3 days.
- Make the tzatziki – the tzatziki may be stored in refrigerator up to 3 days.
- Prep other salad components – chop the lettuce and onions, crumble the feta, and store in refrigerator.
This salad is seriously so simple, but the flavors are absolutely off the charts! The abundance of fresh herbs, tangy feta, and pickled red onions just add the most incredible pop of fresh flavors to the roasted potatoes.
Meet your new summer salad go-to!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Watch this potato salad made step-by-step on Google web stories.
More summer salad favorites you should try next!
- Almond Broccoli Salad with Lemon Tahini Dressing
- Feta Green Goddess Salad
- Cherry Burrata Panzanella Salad
Greek Tzatziki Potato Salad
- 2 lbs baby yellow potatoes, quartered into 1-in cubes
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 4 medium whole garlic cloves
- 1 cup plain Greek yogurt
- 1/2 cup finely-chopped cucumber
- 1 tablespoon lemon juice
- 2 tablespoons minced fresh parsley
- 2 tablespoons minced fresh mint
- Salt and pepper to taste
- 2 cups chopped romaine lettuce
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped pickled red onions (optional)
- Additional minced fresh parsley for topping
- Preheat oven to 425F. Combine potatoes, olive oil, oregano, parsley, and garlic on a large sheet pan until evenly coated and arrange in a single layer. Season potatoes with salt and pepper to taste.
- Roast potatoes at 425F 20-25 minutes until potatoes are golden-brown and tender when pierced with a fork. Set aside to cool slightly.
- Once garlic is cooled enough to handle, remove the skins and mash garlic into a fine paste.
- In a small bowl, mix all sauce ingredients and mashed roasted garlic until smooth. Season with salt and pepper to taste. Refrigerate until ready to use.
- When ready to assemble salad, place potatoes, lettuce, feta, and red onions in a large bowl. Pour tzatziki over top and toss to evenly coat salad. Season salad with salt and pepper to taste.
- Spoon salad into a serving bowl and garnish with additional minced parsley. Serve salad immediately and enjoy!