Greek-Style Crispy Potato Salad with Tzatziki

Crispy smashed potatoes, creamy dairy-free tzatziki, and Mediterranean veggies and chickpeas for a fresh, satisfying salad.

Author Sarah Cobacho (plantbaes.com)

PREP TIME20

COOK TIME40

Cooling1

TOTAL TIME2

Servings 2

Course Dinner, Salad

Cuisine Greek-Inspired

Keyword air fryer potatoes, chickpeas, crispy smashed potatoes, cucumber, dairy-free tzatziki, dill, greek potato salad, high-fiber, lemon, mediterranean salad, plant-based dinner, potatoes, red bell pepper (capsicum), tomato

Season Spring, Summer

Ingredients

Salad

1 lb baby potatoes
1 tbsp olive oil
7 oz cherry tomatoes chopped in half
½ red bell pepper diced
1.5 cups cooked chickpeas cooked
1 cucumber small, diced
15 kalamata olives pitted and chopped

Tzatziki-style dip

1 cucumber small
1 cup plain dairy-free yogurt I used soy
¼ cup fresh dill finely chopped
2 tbsp hemp seeds optional
1 garlic clove minced
1 tbsp lemon juice
sea salt flakes to taste
freshly ground black pepper to taste

Instructions

Cook the potatoes: Add the potatoes to a large pot of cold salted water. Keep them whole and unpeeled to avoid soaking them with excess water. Bring to a boil and cook for about 20 minutes, adjusting slightly depending on potato size. Test doneness by piercing with a fork. Drain and allow to cool completely. (I usually do this a few hours before starting the recipe so they are well cooled.)
Crisp the potatoes (air fryer): Lay out a piece of parchment paper and spread the potatoes on it. Using a sturdy mug or glass, smash the potatoes flat. Brush or spray them with olive oil. Air fry for 20 minutes at 200°C (fries setting on the air fryer). See notes for the oven option.
Prepare the tzatziki: Grate the cucumber and squeeze out excess water with a clean cloth. In a medium bowl, combine yogurt, grated cucumber, dill, garlic, hemp seeds, and lemon juice. Season with salt and pepper.
Assemble: In a large salad bowl, add the tzatziki, cherry tomatoes, red bell pepper, chickpeas, olives, and crispy potatoes. Serve right away while the potatoes are warm and crispy.

Video

Notes

Oven method: Preheat to 400°F (200°C fan on). Line a large baking tray with parchment paper. Spread the cooled potatoes on the tray, smash them flat with a sturdy mug or glass, and generously brush or spray with olive oil. Bake on the top rack for 30–40 minutes until golden and crispy. Ovens can vary quite a bit, so adjust the cooking time as needed until the potatoes are golden and crispy. If your oven has a grill/broil function, finishing them under the grill/broiler for the last 3–5 minutes works really well.

Nutritional Information - Per Serving