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Check out this recipe and many more on our blog at plantbaes.com (or visit https://plantbaes.com/greek-style-crispy-potato-salad-with-tzatziki/) 💕
Recipe
Serves 2
Ingredients:
Salad
– 1 lb (450 g) baby potatoes
– 1 tbsp (15 ml) olive oil
– 7 oz (200 g) cherry tomatoes, chopped in half
– 1/2 red bell pepper, diced
– 1 1/2 cups (245 g) chickpeas
– 1 small cucumber, diced
– 15 kalamata olives, pitted and chopped
Tzatziki-style dip
– 1 small cucumber
– 1 cup (240 g) thick dairy-free yogurt
– 1/4 cup (12 g) fresh dill, finely chopped
– 2 tbsp hemp seeds
– 1 garlic clove, minced
– 1 tbsp (15 ml) lemon juice
– sea salt flakes, to taste
– freshly ground black pepper, to taste
Instructions:
1. Cook the potatoes: Add the potatoes to a large pot of cold salted water. Keep them whole and unpeeled to avoid soaking up 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.
2. Crisp the potatoes (air fryer): Preheat the air fryer to 400°F (200°C). Lightly brush or spray the basket with olive oil. Place the cooled potatoes in the basket in a single layer. Using a sturdy mug or glass, gently smash the potatoes flat. Generously brush or spray with olive oil. Air fry for 15–20 minutes, flipping or shaking the basket halfway, until golden and crispy.
3. 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, and lemon juice. Season with salt and pepper.
4. Assemble: In a large salad bowl, add the crispy potatoes, cherry tomatoes, red bell pepper, chickpeas, olives, and tzatziki. Mix well until evenly combined, then serve right away while the potatoes are still warm and crispy.
Notes:
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 or broil function, finishing them under the grill/broiler for the last 3–5 minutes works really well.
Oven method: Preheat to 425°F (220°C) or 400°F (200°C fan). Line a large baking tray with parchment paper and lightly brush or spray with olive oil. 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.
Nutrition (per serving, 2 servings)
– Calories: 640
– Carbohydrates: 94 g
– Protein: 26 g
– Fat: 21 g
– Sodium: 561 mg
– Fiber: 20 g
– Vitamin A: 109 IU
– Vitamin C: 111 mg
– Calcium: 362 mg
– Iron: 9 mg
This Greekstyle crispy potato salad with vegan satiki is protein and fiberpacked and so delicious. I close the chat. Yeah, I meant to forget you were just [Music] to fill up the space. Now I light my own candles and set my own pace.
8 Comments
RECIPE ⬇️ Thanks for watching! Please subscribe for more easy, healthy plant-based recipes!
Check out this recipe and many more on our blog at plantbaes.com (simply Google: plantbaes Greek-Style Crispy Potato Salad with Tzatziki) 💕
Recipe
Serves 2
Ingredients:
Salad
– 1 lb (450 g) baby potatoes
– 1 tbsp (15 ml) olive oil
– 7 oz (200 g) cherry tomatoes, chopped in half
– 1/2 red bell pepper, diced
– 1 1/2 cups (245 g) chickpeas
– 1 small cucumber, diced
– 15 kalamata olives, pitted and chopped
Tzatziki-style dip
– 1 small cucumber
– 1 cup (240 g) thick dairy-free yogurt
– 1/4 cup (12 g) fresh dill, finely chopped
– 2 tbsp hemp seeds
– 1 garlic clove, minced
– 1 tbsp (15 ml) lemon juice
– sea salt flakes, to taste
– freshly ground black pepper, to taste
Instructions:
1. Cook the potatoes: Add the potatoes to a large pot of cold salted water. Keep them whole and unpeeled to avoid soaking up 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.
2. Crisp the potatoes (air fryer): Preheat the air fryer to 400°F (200°C). Lightly brush or spray the basket with olive oil. Place the cooled potatoes in the basket in a single layer. Using a sturdy mug or glass, gently smash the potatoes flat. Generously brush or spray with olive oil. Air fry for 15–20 minutes, flipping or shaking the basket halfway, until golden and crispy.
3. 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, and lemon juice. Season with salt and pepper.
4. Assemble: In a large salad bowl, add the crispy potatoes, cherry tomatoes, red bell pepper, chickpeas, olives, and tzatziki. Mix well until evenly combined, then serve right away while the potatoes are still warm and crispy.
Notes:
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 or broil function, finishing them under the grill/broiler for the last 3–5 minutes works really well.
Oven method: Preheat to 425°F (220°C) or 400°F (200°C fan). Line a large baking tray with parchment paper and lightly brush or spray with olive oil. 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.
Nutrition (per serving, 2 servings)
– Calories: 640
– Carbohydrates: 94 g
– Protein: 26 g
– Fat: 21 g
– Sodium: 561 mg
– Fiber: 20 g
– Vitamin A: 109 IU
– Vitamin C: 111 mg
– Calcium: 362 mg
– Iron: 9 mg
This looks amazing!!
I love your videos, you deserve more recognition
Recipe
My mouth is 😮 at how beautiful that pot is
❤❤yummmy
OMG ALL MY FAV THINGS IN ONE MEAL
Oh man, this looks sooo good! I love your recipes so much @plantbaes! ❤