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

Occasion Fourth of July

Ingredients

Salad

1 lb baby potatoes
1 tbsp olive oil
7 oz cherry tomatoes chopped in half
½ red bell pepper diced
1 ½ cups 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 clove garlic minced
1 tbsp fresh 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 400°F (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, diced cucumber, 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