Wash the potatoes thoroughly and cover them with cold water in a pot.

Sprinkle with salt and boil until soft.

Once cooked, place on a tray lined with baking paper and crush them slightly.

Add a little salt, black pepper, and grated parmesan to the potatoes.

Drizzle with 2–3 tablespoons of oil.

Bake in a preheated oven at 200°C until golden and slightly crispy.

Wash and mark cucumbers with a fork, then cut off the ends and dice into small pieces.

Pickled cucumbers can be used as an alternative.

In a large bowl, combine Greek yogurt, lemon juice, olive oil, salt, black pepper, and mustard.

Add finely chopped red onion, parsley, and a few olives.

Add the roasted potatoes and cucumbers to the bowl with the dressing.

Mix well and serve immediately or chilled.