Mediterranean Potato Salad with Tzatziki

Mediterranean Potato salad with Tzatziki – A salad which is a feast for the eyes and the stomach. The potatoes are roasted prior to combining all the ingredients and what you get is flavour-loaded goodness in every single bite. A healthier way to eat delicious potato wedges. All of the best flavours of the Mediterranean food mixed up into a delicious bowl of potato salad. Packed with tomato and cucumber salad, feta dispersed through a bed of tzatziki, it’s perfect to enjoy in warm summer months.

A great salad isn’t just a bowl of lettuce. A salad is a satisfying mix of textures and flavours that make every bite more delicious than the last. This Mediterranean potato salad has it all . Colourful, bright classic Mediterranean flavours, lots of texture, with roasted potato wedges. It’s a lightened potato salad that’s perfect to enjoy in BBQ or summer gatherings.

Potatoes are so easy to have fun with and so versatile. You can eat them in hundreds of different forms. Like in a Simple Crispy Swiss Potato Rösti or Spicy Chilli Garlic Smashed Potatoes or Crispy Grilled Potatoes with Creamy Avocado Sauce. Potatoes are the ultimate vegetable that seamlessly blend in with whatever flavours one cooks them in. 

This recipe of Mediterranean potato salad with Tzatziki is yet more proof that potatoes can do anything. These gluten free spicy potatoes are versatile, flavourful, and so easy to make. It’s a delicious twist on potato salads we all know.

What are the best potatoes to use in this Salad:

Maris Piper or new potatoes are my favourite potato to use in this potatoes recipe. They are creamy and fluffy when cooked, but still hold their shape. And I love their texture and flavour. However, you can also use golden potatoes, russet potatoes or red potatoes. It’s best to peel and cut them into wedges before cooking.

What is Tzatziki :

Tzatziki is a creamy cucumber yogurt sauce made from simple ingredients including Greek style yoghurt, dill, or mint. Traditionally, it is made from strained sheep or goat’s milk yogurt, but a full-fat Greek yogurt works just fine in this.

I tend to associate tzatziki with Greek food, but you’ll find it served across the Mediterranean and Middle East, sometimes under different names or in slightly different forms.

Tzatziki is often served with grilled meats and gyros, but it compliments grilled or roasted vegetable nicely.

Ingredients & How to Make Mediterranean Potato Salad with Tzatziki:

For the Potato Wedges

• Potatoes: Floury potatoes, such as, maris piper or new potatoes are the best for potato salad. They have a golden skin and creamy white flesh with a fluffy texture. This makes it a versatile all rounder, great for chips and roast potatoes, but also good for mash and wedges. 
• Olive Oil: Always use a good quality olive oil otherwise the flavours of the oil will be too strong. When roasted, potatoes absorb the flavours of the oil they are cooked in – so using high-quality olive oil will always give your roast potato wedges a delicious taste.
• Herb and Spices: Salt, pepper, zàatar, and chilli flakes add the flavours, parsley give the freshness.

Making: Preheat the oven to 220ºC. Bring a large pot of salted water to a boil. Add potato wedges and cook for 7-8 minutes until the edges start to soften. Drain and let sit for 5 mins. Add potatoes to a large bowl. Drizzle with 3 tablespoons olive oil and season with zàatar, aleppo pepper, parsley, salt and pepper. Toss to coat. Line a baking sheet with parchment paper. Spread potatoes across baking sheets, ensuring no fries are overlapping.

Bake for 25-30 minutes, flipping a few times until golden brown and crispy. Remove fries from oven and sprinkle with rest of the zàatar and parsley.

For the Salad

• Persian or English Cucumber: Persian cucumbers have a mild flavour and thin skins which makes them great for salads. English cucumber are very similar to Persian cucumbers.
• Tomatoes: Adds a juicy contrast to the crunchy cucumber and crispy potato wedges.
• Red Onion: Adds a nice flavour to the salad and goes so well with the dressing.
• Kalamata Olives: Commonly used in Mediterranean food, they are olives of my choice. Their salty, briny flavour is delectable alongside the feta, veggies and potatoes.
• Herbs: A combination of fresh dill, parsley and mint add fresh flavour to each bite. If you’re not a fan of dill, add extra parsley.
• Dressing: You need good quality olive oil, lemon juice, zàatar, sumac, salt and pepper to make the dressing for this Mediterranean potato salad. Flavour explosion! 
• Feta cheese: Optional, however I love the salty richness it adds.

Making: Wash and prepare the ingredients. Add tomatoes, cucumber, olives, red onion, lemon juice, olive oil and herbs into a large bowl. Season with zàatar, salt and pepper and set aside.

For the Tzatziki

• Plain Greek Yogurt- ¾ cup plain full-fat or reduced fat Greek yogurt. Avoid using regular plain yogurt as the dip will be too runny. The yogurt you need here must be strained yogurt.
• Persian cucumber- I like to use Persian cucumbers here because they are seedless and tend to be sweeter, plus the skin is thin, so you don’t have to fully peel them.
• Garlic-1 large garlic cloves, minced.
• Honey: To cut the tartness of the yoghurt and lemon juice.
• Lemon Juice– helps enhance the flavour and brightens the dip.
• Spices and Herbs: Salt, pepper, sumac and fresh dill.
• Extra Virgin Olive oil

Helpful Tips and Tricks to Make Mediterranean Potato Salad with Tzatziki

• It’s important to use red onions in this potato salad recipe. Red onions add so much flavour to salads and are not as strong as white or yellow onions. 
• If you don’t like fresh dill, substitute it with parsley or mint.
• Taste the salad as you go, if it needs more salt, add a pinch and mix well to incorporate flavours. 
• The tzatziki dressing for this salad is so tasty and easy to make. You can serve it as a dip in parties. Example given in the photo above.

Equipments Used to make this Recipe:

Glass mixing bowls and Parchment Paper

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Mediterranean Potato Salad with Tzatziki

Serves: 2-4 Prep Time: 20 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 4 voted )

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Ingredients

For the Potato Wedges

• 4-5 Maris Piper potatoes, peeled
• 3 tbsp olive oil
• 1 tbsp zàater 
• 2 tbsp parsley
• 1 tsp aleppo chilli flakes
• salt and pepper to taste

For the Salad

• 2 firm tomatoes, diced
• 2 Persian cucumbers, diced
• ½ cup kalamata olives, sliced
• 1 small red onion, diced
• 2 tbsp lemon juice
• ¼ cup parsley, finely chopped
• 2 tbsp dill, roughly chopped
• 1 tbsp mint, finely chopped
• 1 tbsp olive oil
• 1 tsp zàatar 
• 1 tsp sumac
• salt & pepper

For Tzatziki

•  ¾ cup greek yogurt
• ¼ cup grated Persian cucumber
• 1 large garlic clove, grated
• 1 tbsp lemon juice
• 1 teaspoon honey
• 2 tsp dill, finely chopped
• 1 tablespoon olive oil
• 1/2 tsp sumac
• Salt to taste

Garnish

• Feta Cheese
• Dill leaves
• Lemon wedges
• Fresh Herbs like dill, parsley or mint

method

How to make Potato Wedges

1. Preheat the oven to 220ºC. Line a baking sheet with parchment paper and keep aside. 
2. Peel the potatoes.Using a sharp knife, slice the potato in half. Place the cut side down on the cutting board and slice again in half lengthwise. Cut each quarter in half again for 8 wedges. If your potatoes are extra large you may want to half these wedges again. 
3. Bring a large pot of salted water to a boil. Add potatoes and cook for 5-6 minutes until the edges start to soften. Drain and let it cool for 5-7 minutes. 
4. Add potatoes to a large mixing bowl. Drizzle with 3 tablespoons olive oil and season with ½ tbsp of zàatar, 1 tsp of aleppo chilli flakes, 1 tbsp of chopped parsley, salt and pepper. Toss to coat.
5. Spread potatoes across the lined  baking sheet, ensuring no fries are overlapping.
6. Bake for 25-30 minutes, flipping a few times until golden brown and crispy. Remove fries from oven and sprinkle with rest of the zàatar and parsley. 

Making the salad

1. Wash and prepare all the ingredients. 
2. In a large mixing bowl add tomatoes, cucumber, olives, red onion, lemon juice, and herbs. Season with zàatar, sumac, salt and pepper and set aside. 

Make the Tzatziki

1. Add yogurt, cucumber, garlic, lemon, honey and dill to a mixing bowl. Season with salt, drizzle olive oil and top with sumac. Chill until ready to serve.

Assemble The Salad

1. Spread the tzatziki (keep some aside for later) on the serving platter, add fries. Top with the salad, drizzle with the remaining tzatziki . Garnish with feta cheese, sumac, fresh herbs and serve with lemon wedges.

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!