This isn’t your average Greek salad! We’ve added a tangy, refreshing twist by swapping out the traditional olive oil-based dressing for a creamy tzatziki sauce. The roasted baby potatoes provide a warm, hearty element, making this salad a satisfying meal on its own. With ingredients like tomatoes, cucumbers, avocado, and olives, this dish is loaded with nutrients and packed with Mediterranean flavors. Add optional protein like steak or chicken to make this a full meal—perfect for summer BBQs! You will also love our sugar snap peas salad!

Why You’ll Love This Greek Potato Salad Recipe
Are you looking for a fresh, vibrant, and hearty twist on the classic Greek salad? This Greek salad with creamy tzatziki dressing (try our homemade instant pot Greek yogurt), roasted baby potatoes, and a medley of fresh veggies is the ultimate upgrade. It’s perfect for lunch, dinner, or as a crowd-pleasing side dish. In this blog post, we’ll walk you through how to make this irresistible Greek potato salad, complete with tips for the best flavor and presentation.
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Greek potato Salad with Tzatziki Dressing
Here’s what you’ll need to make this delicious salad:

For the Salad:
- 1 pint cherry or grape tomatoes: Halved for bite-sized perfection.
- 1 large cucumber: Sliced into half-moons.
- 1 ripe avocado: Diced for a creamy texture.
- 1/2 cup Kalamata olives: Pitted and halved.
- 1/4 cup fresh dill: Chopped for a burst of flavor.
- 1 lb baby potatoes: Halved and roasted to golden perfection.
- 1/4 cup red onion: Thinly sliced (optional).
For the Tzatziki Dressing ingredients:
- 1 cup plain whole milk Greek yogurt: Full-fat or low-fat, depending on your preference.
- 1/2 English cucumber: Grated and squeezed to remove excess water.
- 2 garlic cloves: Minced or grated.
- 1 tablespoon extra virgin olive oil: For richness.
- 1 tablespoon fresh lemon juice: Freshly squeezed.
- 1/2 teaspoon salt: Adjust to taste.
- 1/4 teaspoon black pepper: For a hint of spice.
- 1 tablespoon fresh dill: Finely chopped.
Fot the roasted potatoes:
- 1 lb Yukon gold potatoes (baby potatoes or fingerling potatoes)
- 2 tbl oil (I used beef tallow)
- 1 tsp salt
- 1/2 tsp onion powder
- 2 garlic cloves: pressed or 1 tsp garlic powder
- 1/2 tsp smoked paprika
Optional:
Grilled steak or chicken: For added protein.

How to Make Greek Salad with Tzatziki Dressing
1. Roast the Baby Potatoes
Preheat your oven to 425°F (220°C). Line the baking tray with parchment paper. Toss the halved baby potatoes with oil, garlic, and seasonings, then spread them out on a rimmed baking sheet in a single layer. Roast for 20-25 minutes, flipping halfway through, until they’re golden and crispy on the outside and tender on the inside. Let them cool slightly before adding to the salad.

Airfryer: Preheat your airfyer to 375F. Place the potatoes into the air fryer basket in a single layer (do not overcrowd). Air fry for 15-20 minutes, shaking the basket halfway. For extra crispiness, increase the temperature to 400F for the last 2-3 minutes.
2. Prepare the Tzatziki Dressing
In a medium bowl, combine the Greek yogurt, grated cucumber (make sure to squeeze out as much water as possible), garlic, olive oil, lemon juice, salt, pepper, and dill. Mix well until smooth and creamy. Taste and adjust the seasoning if needed. Refrigerate the dressing while you prepare the rest of the salad.

3. Assemble the Salad
Spread the homemade tzatziki sauce to the bottom of a large serving dish (or a large bowl), then layer the roasted baby potatoes. To the top, add the cherry tomatoes, cucumber slices, diced avocado, Kalamata olives, and fresh dill in a large salad bowl. Mix right before serving.


4. Add Protein (Optional)
If using steak or chicken, slice the grilled protein and layer it over the salad. This step makes the salad hearty enough for a complete meal. If desired, sprinkle with extra dill or a squeeze of lemon juice for added freshness. Serve immediately and enjoy!
Tips for the Best Greek Salad
- Choose Fresh Ingredients: Since this salad relies on fresh produce, make sure you get the best quality tomatoes, cucumbers, and avocados are at their peak.
- Make the Dressing Ahead: Tzatziki dressing tastes even better when it’s had time to sit and let the flavors meld. Prepare it up to a day in advance for the best taste.
- Roast Potatoes to Perfection: Spread the potatoes out on the baking sheet to ensure they crisp up rather than steam.
- Customize Your Salad: Add feta cheese, lemon zest, grilled chicken, or crispy chickpeas for extra protein and flavor.

FAQs
Can I Make This Salad Ahead of Time?
Yes! You can prep the roasted potatoes and tzatziki dressing in advance. Store the dressing in an airtight container in the fridge and reheat the potatoes slightly before assembling the salad. Avoid adding the avocado until just before serving to prevent browning.
What’s the Best Way to Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 2 days. Keep the dressing separate if possible to maintain the crispness of the vegetables.
Can I Use Store-Bought Tzatziki?
Absolutely! If you’re short on time, high-quality store-bought tzatziki works well as a substitute for homemade dressing.
This Greek salad with tzatziki dressing and roasted baby potatoes is a crowd favorite fusion of traditional Mediterranean flavors and hearty textures. It’s versatile, vibrant, and perfect for any occasion. Add optional steak or chicken for a satisfying complete meal that’s great for summer BBQs. Give this recipe a try, and let us know how it turned out in the comments below. Don’t forget to share your beautiful creations on social media—we’d love to see them!

Creamy Greek salad with roasted potatoes
Equipment
- bakibg tray
- Knife and cutting board
- serving tray or bowl
Ingredients
For the Salad:
- 1 lbs baby potatoes
- 1 pint cherry or grape tomatoes: Halved for bite-sized perfection.
- 1 cucumber: Sliced into half-moons.
- 1 ripe avocado: Diced for a creamy texture.
- 1/2 cup Kalamata olives: Pitted and halved.
- 1/4 cup fresh dill: Chopped for a burst of flavor.
- 1/4 cup red onion: Thinly sliced (optional).
For the Tzatziki Dressing ingredients
- 1 cup plain whole milk Greek yogurt: Full-fat or low-fat, depending on your preference.
- 1/2 English cucumber: Grated and squeezed to remove excess water.
- 2 garlic cloves: Minced or grated.
- 1 tbl extra virgin olive oil: For richness
- 1 tbl fresh lemon juice: Freshly squeezed.
- 1/2 tsp salt: Adjust to taste.
- 1/4 tsp black pepper: For a hint of spice. (optional)
- 1 tbl fresh dill: Finely chopped.
Fot the roasted potatoes:
- 1 lbs Yukon gold potatoes (baby potatoes or fingerling potatoes)
- 2 tbl oil (I used beef tallow)
- 1 tsp salt
- 1/2 tsp onion powder
- 2 cloves pressed or 1 tsp garlic powder
- 1/2 tsp smoked paprika
Optional: Grilled steak or chicken For added protein.
Instructions
Roast the Baby Potatoes
- Preheat your oven to 425°F (220°C). Line the baking tray with parchment paper. Toss the halved baby potatoes with oil, garlic, and seasonings, then spread them out on a rimmed baking sheet in a single layer. Roast for 20-25 minutes, flipping halfway through, until they’re golden and crispy on the outside and tender on the inside. Let them cool slightly before adding to the salad.Airfryer: Preheat your airfyer to 375F. Place the potatoes into the air fryer basket in a single layer (do not overcrowd). Air fry for 15-20 minutes, shaking the basket halfway. For extra crispiness, increase the temperature to 400F for the last 2-3 minutes.
Prepare the Tzatziki Dressing
- In a medium bowl, combine the Greek yogurt, grated cucumber (make sure to squeeze out as much water as possible), garlic, olive oil, lemon juice, salt, pepper, and dill. Mix well until smooth and creamy. Taste and adjust the seasoning if needed. Refrigerate the dressing while you prepare the rest of the salad.
Assemble the Salad
- Spread the homemade tzatziki sauce to the bottom of a large serving dish (or a large bowl), then layer the roasted baby potatoes. To the top, add the cherry tomatoes, cucumber slices, diced avocado, Kalamata olives, and fresh dill in a large salad bowl. Mix right before serving.
Add Protein (Optional)
- If using steak or chicken, slice the grilled protein and layer it over the salad. This step makes the salad hearty enough for a complete meal. If desired, sprinkle with extra dill or a squeeze of lemon juice for added freshness. Serve immediately and enjoy!
Notes
Tips for the Best Greek Salad
- Choose Fresh Ingredients: Since this salad relies on fresh produce, make sure you get the best quality tomatoes, cucumbers, and avocados are at their peak.
- Make the Dressing Ahead: Tzatziki dressing tastes even better when it’s had time to sit and let the flavors meld. Prepare it up to a day in advance for the best taste.
- Roast Potatoes to Perfection: Spread the potatoes out on the baking sheet to ensure they crisp up rather than steam.
- Customize Your Salad: Add feta cheese, lemon zest, grilled chicken, or crispy chickpeas for extra protein and flavor.
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