Roast potato tzatziki salad recipe – Batch Lady meal ideas

TODAY we head to Greece – always a holiday hotspot . . . and you can’t beat the food. Tzatziki roast potato salad is a fab dish and brilliant to have in the freezer.

My tip this week is to get some good Pyrex dishes with lids. They are great for batching lasagne and cottage pie. Just pop the lid on and put them in the freezer. No worrying about freezer burn or cling film.

Roast potato tzatziki salad

Serves four

Prep time: 10 mins

Cook time: 35-40 mins


  • 1kg small new potatoes
  • Olive oil
  • 2 red onions, peeled and diced
  • Tzatziki (not freezable):
  • ½ cucumber
  • 240ml full-fat Greek yoghurt
  • 1 lemon, juice only
  • 1tsp frozen chopped garlic


  1. Take the potatoes and cut them in half or, if they are large, into quarters.
  2. Put them in a saucepan and cover with cold water. Bring to the boil, then cook for 3 minutes before draining thoroughly.
  3. Add the drained potatoes to a dish and cover with 3tbsp olive oil.
  4. Toss in the red onion, then mix well and pour everything into a large freezer bag. Seal the bag only once cool.

Ready to freeze: Place the large freezer bag flat in the freezer, making sure it is labelled.

Ready to eat: Place the frozen potatoes and onion on a baking tray and cook at 190C/fan 170C/gas 5 for 35-40 mins until golden.

While the potatoes and onion are cooking, make your tzatziki. First, grate the cucumber onto a board and squeeze as much water as you can from it.

In a small bowl, add the yoghurt, lemon juice, grated cucumber, garlic and salt and pepper, then give it a good mix.

Once the potatoes and onion are cooked, plate up and spoon over the tzatziki. Enjoy.

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