Greek Potato Salad

- Tender herb-roasted baby potatoes - A flavorful homemade tzatziki dressing - Ready in minutes and a lighter alternative to mayo potato salad

This salad features...

- Yellow potatoes - Olive oil - Oregano - Parsley - Garlic - Greek yogurt

- Lemon juice - Mint - Romaine lettuce - Feta cheese - Pickled red onions - Cucumber


Combine potatoes, olive oil, oregano, parsley, and garlic on a sheet pan. Roast at 425F 20-25 minutes until potatoes are tender and golden-brown.

Roast potatoes


In a medium bowl, combine Greek yogurt, cucumber, lemon juice, parsley, and mint. Season dressing with salt and pepper to taste.

Make tzatziki


Remove skins from roasted garlic and mash garlic into a paste. Fold into tzatziki sauce until evenly combined.

Mash garlic


Combine roast potatoes, chopped romaine lettuce, feta cheese, pickled red onion, and tzatziki sauce in a large bowl.

Dress salad


Fold salad until evenly coated in dressing and season with salt and pepper to taste. Serve immediately and enjoy!

Serve salad