Roasted potato & cucumber salad with yoghurt dressing

Published: October 21, 2025 by Taste of France Editors

Perfect for picnics or a light lunch al fresco, this satisfying salad from Géraldine Leverd combines crispy, oven-roasted potatoes with the freshness of cucumber and dill, all tossed in a creamy yoghurt sauce

Roasted potato & cucumber salad with yoghurt dressing

21 oz 600 g baby potatoes
3 tbsp olive oil
½ tsp plus 1 pinch salt (divided)
½ tsp black pepper
½ tsp smoked paprika
½ tsp garlic powder
½ English cucumber
2 green onions
1 cup 50 g fresh dill
1 cup 50 g flat-leaf parsley

For the dressing

½ cup 120 g plain yoghurt (3.5% fat)
1 tbsp olive oil
1 tbsp fresh lemon juice
1 tbsp Dijon mustard
1 pinch salt

Preheat the oven to 390°F (200°C, Gas 6). Line a baking sheet with parchment paper.
In a large bowl, combine the potatoes (cut into quarters), 3 tbsp oil, ½ tsp each salt and pepper, paprika and garlic powder and toss well to coat the potatoes evenly.
Spread the potatoes on the prepared baking sheet in a single layer. Roast for 45 to 50 minutes, until golden and crispy.
To make the dressing, in a small bowl, whisk together all the dressing ingredients until well combined.
In a large bowl, combine the cucumber (cut in half lengthwise, then thinly sliced into half-moons), thinly-sliced onions, chopped dill and parsley and remaining pinch of salt and mix well.
Add the roasted potatoes, then toss gently with all the yoghurt dressing.
Serve immediately so that the warm potatoes remain crisp.

Looking for more French food and drink content?

In our magazine we offer a whirlwind tour of the best gastronomic destinations. Discover La Belle France’s renowned markets, quirkiest food festivals, most indulgent restaurants and foodie experiences.