Description
A delicious roasted potato salad with creamy Greek yogurt dressing and fresh cucumber.
Ingredients
Scale
- 2 pounds potatoes (Yukon Gold or similar, peeled and diced)
- 3 tablespoons olive oil
- 1 cup Greek yogurt (full-fat preferred)
- 2 tablespoons tahini (or mayonnaise)
- 1½ cups cucumber (grated with the large holes of a box grater, about 9 ounces)
- 2 tablespoons lemon juice (fresh)
- 1 to 2 cloves garlic (grated)
- 2 green onions (thinly sliced)
- ½ cup dill (chopped or parsley)
- 1 teaspoon salt (and black pepper to taste)
Instructions
- Roast the potatoes: Preheat the oven to 425°F (220°C). Place the diced potatoes on a large baking sheet. Toss with olive oil, salt, and pepper in a single layer. Roast for 35 to 40 minutes until golden; cool on the tray until warm or at room temperature.
- Prep the cucumber: Grate the cucumber using the large holes of a box grater and squeeze out most of the water with your hands.
- Make the dressing: In a large bowl, combine the squeezed cucumber, Greek yogurt, tahini, olive oil, lemon juice, grated garlic, green onions, chopped dill, some salt, and pepper. Stir until smooth and creamy.
- Assemble and serve: Add the cooled potatoes to the bowl. Toss gently to coat. Taste and adjust with more salt or lemon juice if needed. Serve right away.
Notes
- This salad is best served fresh, but can be refrigerated for a short time before serving.
- Feel free to substitute parsley for dill if preferred.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg