Who doesn’t love a hearty and fresh salad that tastes like a vacation? This Greek style potato salad recipe is not only super easy to make, but it also brings the flavors of the Mediterranean straight to your table. With creamy tzatziki, roasted potatoes, crunchy veggies, and the perfect balance of herbs, this dish will quickly become your go-to for any occasion. Let’s dive into this delicious recipe that will make your taste buds sing!

Method in Detail

To start, we’ll boil the potatoes. Begin by placing your mini white potatoes into a large pot with cold salted water. Bring the water to a boil and let the potatoes cook for about 20 minutes, or until they are tender and you can easily poke them with a fork. Once they are fully cooked, drain the water and set the potatoes aside to cool slightly. Allow them to cool just enough so that they’re easy to handle, but not completely cold.

While the potatoes are cooling, you can prepare the veggies and tzatziki. Start by chopping the cherry tomatoes, slicing the cucumber, and cutting the red onion into thin pieces. Next, get your olives and slice them if necessary. Once everything is prepped, it’s time to work on the tzatziki. For this, take half a cucumber and grate it using a box grater. After grating, place the cucumber into a clean dish towel, twist it, and squeeze out as much juice as possible to prevent the tzatziki from becoming too watery. Keep the juice if you like and save it for smoothies or other recipes. Once the cucumber is well-drained, place it in a mixing bowl, add your chopped fresh mint and parsley, the minced garlic, and the vegan yogurt. Drizzle in some olive oil, then season with salt and pepper to taste. Stir everything together until you have a smooth, creamy tzatziki mixture.

Now it’s time to bake the potatoes. Once the potatoes have cooled enough to handle, cut them in half. Place the cut potatoes in an oven-proof dish and drizzle them generously with olive oil. Sprinkle the oregano, salt, and pepper over the potatoes, and toss them to coat evenly. Pop them in the oven and bake at 400°F (200°C) for about 25-30 minutes, or until they’re golden brown and crispy on the edges. Make sure to check them around the 25-minute mark to ensure they’re not overcooked.

Once the potatoes are done baking and have reached that perfect crispy golden brown texture, assemble the salad. Transfer the warm potatoes into a large mixing bowl. Add the prepared veggies tomatoes, cucumbers, onions, and olives into the bowl with the potatoes. Give everything a good toss to mix the ingredients. Finally, top the salad with the creamy tzatziki and gently mix everything together to make sure the flavors are evenly distributed. The warm potatoes combined with the fresh veggies and tangy tzatziki create the perfect harmony of flavors.

This detailed method ensures each step is covered properly, creating a truly delightful Greek-inspired potato salad!

Necessary Tools

Large pot for boiling potatoes
Colander for draining
Oven-proof dish
Knife and chopping boar
Large mixing bowl
Grater
Dish towel for squeezing cucumber juice
Small bowl for mixing tzatziki

Greek Style Potato Salad Recipe

Recipe by Simon Davies

0.0 from 0 votes

Cuisine: GreeceDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

hour

minutes

Ingredients

For the Tzatziki:
4 tbsp of vegan yogurt
1/2 cucumber (grated)
A handful of freshly chopped mint
A handful of freshly chopped parsley
2 cloves of garlic (minced)
A drizzle of olive oil
Salt and black pepper to taste
For the Salad:
500g mini white potatoes
70g cherry tomatoes
1/2 cucumber (sliced)
100g pitted olives
1 red onion (sliced)
1 tsp oregano
Olive oil
Salt and pepper to taste

Directions

Boil the Potatoes: Start by placing the mini white potatoes in a pot with cold salted water. Bring it to a boil and cook for about 20 minutes, or until you can easily poke them with a fork. Once done, drain the potatoes and set them aside to cool slightly.
Prepare the Veggies and Tzatziki: While the potatoes cool, chop up your cherry tomatoes, cucumber, olives, and red onion. For the tzatziki, grate the half cucumber, then place it in a dish towel and squeeze out as much juice as you can. (Save the juice for smoothies or drinks if you want!) In a bowl, mix the grated cucumber with the herbs, vegan yogurt, garlic, olive oil, salt, and pepper. Stir until it’s nice and creamy.
Bake the Potatoes: Once the potatoes are cooled a bit, cut them in half. Place them in an oven-proof dish, drizzle with olive oil, sprinkle oregano, salt, and pepper, and bake them in the oven at 400°F (200°C) for 25-30 minutes, or until they’re golden brown and crispy.
Assemble the Salad: When the potatoes are done baking, throw them in a large bowl. Add the prepped veggies and toss everything together. Finally, top with your creamy tzatziki sauce and give it a good mix.

Notes

Squeeze the cucumber juice properly: Don’t skip the step of squeezing the grated cucumber! The extra water can make the tzatziki too runny, so make sure you get rid of most of it for a thicker, creamier sauce.
Check your potatoes: When baking the potatoes, check them at 25 minutes. If they’re not crispy enough, give them a few extra minutes in the oven to get that perfect golden texture.
Adjust the seasoning: Taste as you go! Every batch of yogurt is different, so make sure to adjust the amount of salt, pepper, and herbs to suit your taste.

Serving Suggestions

This salad is perfect for lunch, dinner, or even a BBQ! You can serve it as a side dish alongside grilled meats or as a main dish with some added chickpeas or grilled tofu for protein. Pair it with a refreshing glass of lemonade or an iced tea for the perfect summer meal.

Fun Fact

Did you know that tzatziki has been around for centuries? It’s believed to have originated from ancient Greece and has been a staple in Mediterranean cuisine for ages. It’s not just tasty, it’s also packed with health benefits like probiotics from the yogurt!

Conclusion

This Greek-style potato salad is the perfect combination of creamy, fresh, and savory. It’s a must-try for anyone who loves Mediterranean flavors. Whether you’re enjoying it at a summer picnic or as part of a weeknight dinner, this dish will never disappoint. Enjoy the flavors of Greece with this simple, healthy, and super tasty recipe!