Greek-Style Potato Salad
A 35-minute vegan recipe for lunch or dinner.
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Ingredients
Main ingredients
- 50 g Soy yogurt
- ½ small Cucumber
- 3 g Fresh mint
- 3 g Parsley
- 250 g Small potatoes
- 100 g Grape tomatoes
- 30 g Black olives
Seasonings and other
- ½ clove Garlic
- 1 tbsp Olive oil
- a pinch Salt
- ¼ tsp Black pepper
- ¼ small Red onion
- ¼ tsp Oregano, dried
Instructions
- Cook and Roast the Potatoes
Place the small potatoes in a pot of cold salted water and bring to a boil. Cook for about 20 minutes or until fork-tender. Drain and let them cool slightly, then cut the potatoes in half and transfer to an ovenproof dish. Drizzle with olive oil, sprinkle with oregano, salt, and black pepper, and bake at 200°C for 25–30 minutes until golden and crispy.
- Prepare the Tzatziki
Grate the cucumber and squeeze out as much liquid as possible using a clean dish towel. In a bowl, combine the grated cucumber, soy yogurt, finely chopped mint and parsley, minced garlic, a drizzle of olive oil, salt, and pepper. Mix well and set aside.
- Assemble the Salad
Chop the grape tomatoes, red onion, and black olives. Once the potatoes are ready, transfer them to a large bowl along with the tomatoes, olives, and red onion. Top generously with the fresh tzatziki and serve immediately. Enjoy!
