Sort ingredients
alant
QR Code
Listen
Pdf
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.
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).
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.