Roast New Potato & Pea Salad with Tzatziki

Fresh and tasty roast new potato salad with an incredible fresh vegan tzatziki, mint, and peas. The perfect summery salad dish — you’ll love it.
Roast new potato & pea salad with tzatziki

Spring is in the air!

It’s a beautiful day today (finally) and it’s set to be sunny for the next few days.

The perfect time to post my roast new potato salad with an incredible fresh vegan tzatziki, mint, and peas.

I’m super happy with the tzatziki, the hero of the dish, I hope you love it as much as I do.

I’ve been using it on pretty much everything; dal, savoury pancakes, with olive oil and crispy sourdough.

Absolutely wonderful.

This recipe is so simple, but you’ve got to love roast potatoes, right?

And they are just as good in a salad as with your Sunday roast.

This salad is good hot and cold, but I like the contrast between the warm crispy potatoes and the cool tzatziki.

Love, Niki xx

The Recipe

Roast new potato & pea salad with tzatziki

Roast New Potato & Pea Salad with Tzatziki

Fresh and tasty roast new potato salad with an incredible fresh vegan tzatziki, mint and peas. The perfect summery salad dish - You’ll love it.
Prep time: 15 minutes
Cook time: 40 minutes
2 servings
5 from 1 vote

Ingredients

  • Potatoes chopped in random shapes
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 sea salt

For the tzatziki

  • 1/2 Ccucumber grated
  • 1/2 cup coconut yogurt
  • 2 tbsp chopped dill
  • 1 tbsp chopped fresh mint
  • Juice 1/4 lemon
  • 1 clove garlic minced
  • 1/2 tsp sea salt
  • Twist black pepper
  • 1 tbsp extra virgin olive oil–optional

For the crushed peas

  • 2 cups frozen peas defrosted
  • Juice 1/2 lemon
  • 1 tbsp extra virgin olive oil
  • 1 clove garlic–optional
  • Big handful mint
  • 1/2 tsp sea salt

Other salad ingredients

  • 1 cup peas–defrosted
  • Handful mint
  • Handful pea shoots
  • 2 Spring onions chopped

Instructions

To roast the potatoes

  • Preheat the oven to 350 degrees/gas Mark 4.
  • Cut the potatoes into irregular wedges.
  • Add the potatoes to a roasting tray, then toss to coat them on olive oil, garlic powder & salt.
  • Roast for approx 40 minutes until crispy on the outside. Set aside.

For the tzatziki

  • Grate the cucumber and pop it into a large seize to drain over a bowl. Squeeze out as much moisture as possible as transfer to a mason jar.
  • Add all the other ingredients and mix well.
  • Really nice, with a drizzle of olive oil on top.

To make the crushed peas

  • Add the ingredients to a blender and blitz to a rough consistency or crunch in pestle and mortar.

To compile the salad

  • Layer the roast potatoes, crushed peas, herbs, spring onion and big dollops of tzatziki.
  • Amazing served with dips and a delicious glass of vegan wine.
Print Recipe

I'd love to hear your comments…

  • Sarah
    2 years ago Reply

    5 stars
    I’ve made this so many times now and I’m always amazed by how good it tastes. Fav potato dish ever 😋

  • Alan Stewart
    6 years ago Reply

    It may be October but had to make this to go with my homemade vegan sourdough pizzas tonight.

  • Cassie Thuvan Tran
    6 years ago Reply

    What a perfect summer salad! Multi-colored fingerling potatoes are incredible when prepared this way. And yes, you have to be super careful with wine as a vegan! That’s why I don’t drink right now and I don’t plan on drinking regularly when I turn 21 years-old this December. I will try a vegan beer or wine on that day, but it will probably be one of the only days I drink out of the year and for a VERY long time!

    • Niki
      6 years ago Reply

      So glad you like the salad Cassie!
      Yes absolutely, very sensible!
      Much love, Niki xx

      • Tresa
        3 years ago Reply

        Trying this out tomorrow! Looks so good as a BBQ side dish, in the photo I don’t see the crushed peas… just wondering….

  • Stuart Brown
    6 years ago Reply

    Great recipe – I’ll give this a try this weekend 🙂

Let me know what you think below…

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