Greek Tzatziki Potato Salad

5 from 1 vote

This Greek 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.

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 227kcal

Ingredients

Roasted Potatoes

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

Tzatziki Sauce

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

Salad

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

Instructions

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.

Tzatziki Sauce

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.

Salad

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!

Notes

Salad is best if served immediately after assembly.

Nutrition